Hydrocolloids
Pages 77-90
DOI: https://doi.org/10.1094/1891127381.007
ISBN: 1-891127-38-1
Abstract
Topics Covered
- Processed Fruit
- Jams, Jellies, and Preserves
- Yogurt Fruit and Ice Cream Ripples
- Bakery Fillings
- Confectionery
- Nondairy Fruit-Flavored Beverages
- Troubleshooting
Introduction to Chapter
Processed fruit is used in products such as jams, jellies, and preserves; bakery fillings; yogurt and ice cream ripples; cookie fillings; and numerous others. These products generally contain 10–50% fruit by weight and sweeteners such as sucrose, corn syrup (42 DE), high fructose corn syrup, or other carbohydrates or bulking agents such as polydextrose. They also contain acidulants, such as citric acid, for flavor and thickeners or gelling agents for texture and viscosity control. Most processed fruit products have a pH value below 4.5; thus, an acid-stable hydrocolloid is necessary for maximum shelf life and stability. In addition, some of these products must be flowable or pump-able, they must not synerese, and they should suspend fruit pieces during processing and storage. All of these requirements affect the choice of a hydrocolloid.
While most jams, jellies, and preserves made in the United States are pectin based, there are other types of processed fruit products in which many possible hydrocolloids can be used. Combinations of hydrocolloids, including pectin plus locust bean gum, pectin plus starch, xanthan gum plus starch, pectin plus xanthan gum, sodium alginate plus starch, gellan gum, and gellan gum plus pectin, are also used. The use level of these hydrocolloids is almost directly proportional to the water content of the food product and to the degree of firmness required for the application. It must be remembered that water is being gelled, not sugar. There just happens to be a fair amount of “stuff” dissolved in the water. It must also be remembered that the more cross-linked the hydrocolloid molecules become, the firmer and more heat stable the gels become.
