Use of edible glue
1, the glue powder and water according to a ratio of three (that is, a glue powder plus one to three parts of cold water) soaked 40-60 minutes.
2, to be absorbed after the expansion in the indirect heating and dissolution, dissolving glue can not be directly heated, dissolving glue temperature control at about 75 ℃, the use of water can not be added.
3, the amount of edible gelatin in the fruit cake 5% -10%.
Functional properties of edible gel
The role of gel
The role of food gel gel, is hydrophilic colloid in the hydrogen bonding, electric field polarization force or solution of some high-value ions under the action of the bond bridge, its long-chain molecules crosslinked with each other to form and will be entangled with liquid fixed in the three-dimensional continuum of the network, to obtain a solid and tight structure to resist the external pressure to ultimately stop the system. flow. The degree of entanglement of the three-dimensional network, the number and properties of the molecular cross-links, the mutual attraction and repulsion of the units forming the network, and the differences in the interaction with different solvents form the different gelling characteristics of various food gels. Some of the food glue alone does not have gelling properties, but with other glue compounding but show a synergistic effect of thickening and gelling.
Thickening
Food gums have a thickening effect due to the hydration of their molecules. Different kinds of food glue due to its own structure to produce different thickening and rheological properties, the same kind of food glue, the larger the relative molecular mass, the same mass concentration of the system viscosity will be greater. Food glue viscosity with its concentration increases to varying degrees, showing a certain positive correlation, but with the system temperature is negatively correlated with the general temperature increases, viscosity decreases; temperature decreases, viscosity increases. Food glue solution by the system electrolyte, pH, the pressure of the impact of showing a significantly different pattern of change, mainly with the food glue molecular structure differences.
Emulsification and stabilization
Food glue added to the food, the viscosity of the system increases, the dispersed phase of the system is not easy to aggregate and cohesion, and make the dispersion system is stable, can be used as juice drinks, beer foam, pastry laminating and other emulsification stabilizers, but is not really an emulsifier or foaming agent, its mode of action is not in accordance with the general emulsifiers of the hydrophilic - lipophilic equilibrium mechanism, but by thickening or increasing the hydrophobicity and lipophilicity, it is not the emulsifier. The mode of action is not in accordance with the general hydrophilic - lipophilic balance mechanism, but by thickening or increasing the viscosity of the aqueous phase in order to prevent or weaken the migration of dispersed oil particles and polymerization tendency to complete the way.
Suspension and dispersion
Most of the food glue has surface activity, can be adsorbed on the surface of the dispersed phase, so that it has a certain hydrophilic and easy to disperse in the water system. Food glue can be added to the food system to increase the viscosity, according to Stokes' law, the greater the viscosity of the liquid phase, the slower the rate of particle settling, can delay the precipitation of solid particles.
Dietary fiber function
The vast majority of food gums applied to food can also play a functional health role of dietary fiber. Domestic and foreign research on the physiological role of polysaccharide edible gum as dietary fiber reported more, such as guar gum, pectin, konjac gum, chitosan and xanthan gum, etc., which have significant physiological efficacy as dietary fiber. Food gums are more widely used as fat substitutes in the production of low-fat foods, therapeutic foods and health foods. Most of the fat substitutes are made from food gums or food colloids as key ingredients.
Crystallization control
Many important properties in food such as shape, brightness, chewiness and meltability are directly related to the crystal structure. There are three ways for food glue to act on crystallization: ①compatibility: combined with crystals and attached to the surface of growing crystals, changing the normal growth of crystals; ②competition: competing with crystals to form crystals; ③combination: combining with other substances, which affects the growth of crystals. Therefore, used in candy, dairy products, frozen food, can improve the expansion rate, reduce the possibility of ice crystal precipitation, can make the product taste delicate, improve the resistance to melting and preservation stability, improve the system shape and organizational structure.
The role of the film agent and capsule
Food glue as a film agent, can be used to cover the surface of the food, forming a protective film to protect the food does not come into contact with oxygen, micro-organisms, and play a role in preservation of quality, freshness, aroma, or varnish, etc., but also can be made edible film. In addition, it can also be used as the outer capsule of packaged food, mainly using two kinds of ionized food gums containing different positive and negative charges to react to form complex compounds, and at the same time form a microcellular membrane wrapped around the surface of the core material, which is wrapped around the fixed core material material in the food can be released through physical pressure, pH value or temperature changes.
Foam formation role
Food glue can be foamed to form a network structure, and its solution can contain a large number of gases when stirring, and due to the increased viscosity of the surface of the liquid bubbles to make it stable. The use of protein denaturation by heat, the food glue and hot syrup mixing and stirring and then cooling can achieve the stabilization of foam, or the use of carrageenan, sodium alginate or acacia bean gum gel reaction, can also be formed to stabilize the foam products.
Flavor fixation
The flavor fixation technology is in the oil-water emulsification system, the use of suitable emulsifiers embedded flavor droplets, when the water is removed to prevent evaporation of flavors, to prevent oxidation and deterioration or absorption of water from the air, and embedded flavor droplets can be dissolved or effectively dispersed into the aqueous medium, when the flavors from the embedded film can be released to get the same aroma. Gelatin embedded flavor, put into chewing gum, after chewing can release the flavor. Gum arabic is the best carrier of all natural food gums or other substances. Sucrose, starch and its derivatives also have the function of fixing flavors, but the effect is inferior to that of gum arabic.
Multiplication
There is a very obvious multiplication between many food gums. Various monomer food glue in the process of using certain defects, it is difficult to meet people's needs and adapt to the increasingly fierce competition in the market, through compounding, can play a variety of complementary role of food glue to produce ?1 + 1 & gt; 2? synergistic effect, to meet the different needs of food production, expanding the scope of use of food glue to improve the use of function.
Water stabilization
The proportion of water absorption of edible gum can be up to tens of times, because the molecular structure of edible gum contains strong ionic groups, can form hydrogen bonding with free water as well as edible gum to form a three-dimensional spatial structure? Gel, therefore, edible gum can put the free water firmly ? locked?
Food glue, because of its hydrophilic polymer, presents a strong hydrophilic effect, which can effectively improve the dehydration and shrinkage problem in food production or storage, and also improve the structure and chewing texture.
Other Functions
Food gums also have some other functional properties, including adhesion, puffing and bulking, fat substitution, flavor correction, etc., which have an important role in the processing and improvement of many foods. It has been shown that the food glue in certain conditions, can be adsorbed in a number of dispersed media body to make it cohesive, and can mask some bad odor.
Some new edible gum also has certain physiological functions, such as fenugreek gum, with anti-diabetic, warm kidneys, cold, pain and other effects.
The role of edible gum mechanism
Physical role
The molecular structure of food glue contains many hydrophilic groups, such as hydroxyl, carboxyl, amino, carboxylic acid, etc., after hydration, uniformly dispersed in solution, the formation of viscous colloidal solution, so that the protein molecules to slow down the movement of protein molecules to reduce the chances of protein molecules combined with each other and the speed of settling, so that it is uniformly and stably suspended in the system. It can make the protein molecules suspended in the system evenly and stably. At the same time, it can also make the suspension organization stabilization, limit the activity of metal ions, to avoid the coagulation of food ingredients, precipitation.
Chemical effect
Food glue molecules contain hydroxyl, carboxyl, alkoxy, glycosidic bond in the oxygen atom and peptide bond in the nitrogen atom outer layer contain sp3 hybridized orbitals, orbitals in the un***use of the lone electron pairs can be used and water molecules with a part of positively charged hydrogen ions combined to form a hydrogen bond, hydrogen bond bonding force is extremely strong, when greater than the cohesion of food glue molecules between the chains, food glue molecular chain stretching, food glue molecules with the cohesion of the food molecules, the food molecules and the food molecular chain stretching, the food molecules and the food molecular chain stretching. Chain stretching, food glue molecules and water combined to form long molecular chains, and dissolved and dispersed in water to form a thermodynamically stable system. Food glue molecules stretch so that a variety of groups fully exposed, the polar groups and polar water molecules to hydrogen bonding or dipole force mutual constraints on the formation of the inner water film, the inner layer of water and the outer layer of water action occurs in conjunction with a very large volume of sol-gel molecules as a backbone, a large amount of water is bound, the medium's freedom of movement is impeded by the resulting laminar flow between the resistance to the performance of viscous.
Notes on edible gums
Harmless when added in moderation
Generally speaking, edible gums are not used much in food, and play a role in thickening, increasing stability, and forming gums. There are also some edible gums that are treated as dietary fiber themselves. Examples include pectin, guar gum, and agar. Dietary fiber can provide a sense of satiety but does not produce calories, which is helpful for weight loss. Insoluble dietary fiber helps with laxity, while soluble dietary fiber (such as pectin) can be broken down by the bacteria in the large intestine once it reaches there, producing small molecules that help with health.
Illegal additions harmful