product range brief introduction 1 Phụ gia thực phẩm ( food additives)

CP Kelco Product Overview
GENU® Pectin
GENU® Carrageenan
KELTROL® Xanthan Gum
KELCOGEL® Gellan Gum
CEKOL® Carboxymethyl Cellulose


GENU® Pectin

www.cpkelco.com


What is Pectin?
Origin

Plant / Fruit

Chemical

Carbohydrate
Polysaccharide
Polygalactan

Functionality

Gelling agent
Stabilizer
Thickening agent

The Lemon Tale
1 Lemon
(200 g)

Lemon Peel
(100 g)

Dried Peel
(13 g)

Pectin
(3 g)

Jam
(1000 g)

JA M

Lemon Juice
(100 g)

Lemon Oil

Cattle Feed
(10 g)


Pectin Sources

Florida

Mexico

Orange

Lime

Brazil
Peru

Orange

Lime
Argentina

Lemon


General Pectin Manufacturing
GENU® HM-pectin

GENU® LM-pectin

Citrus
Citrus peel
peel
Water
Water
Acid
Acid

Extraction
Extraction
Filtration
Filtration

Alkali/Acid
Alkali/Acid
Residue
Residue

Evaporation
Evaporation
Alcohol
Alcohol

Deesterification
Deesterification

Isolation
Isolation
Alcohol
Alcohol recovery
recovery

Sugar
Sugar

Drying
Drying

Drying
Drying

Milling
Milling

Milling
Milling

Blending
Blending

Sugar
Sugar

Blending
Blending


Basic Structure of Pectin*

Alpha (1-4) linked D-polygalacturonic acid

~500 repeating units / molecules
Degree of esterification (DE) = amount of acid groups that are esterified


Pectin Functional Groups

COOH

α - D - GALACTURONIC ACID

O

HO
OH

COOCH

α

- D - GALACTURONIC ACID

- METHYL ESTER

O

HO
OH

α - D - GALACTURON

CONH
- AMIDE

O

HO
OH

2

3


Types of Pectin

High Methoxyl Pectin (HM)
Low Methoxyl Pectin
Low Methoxyl Conventional (LMC)
Low Methoxyl Amidated (LMA)
*


Pectin Gel Characteristics
High Methoxyl Pectin *
pH = 3.5 or lower (range: 1.0 to 3.5)
Soluble solids = 55% or higher (range: 55% to 85%)
Calcium is not normally a factor

Low Methoxyl Pectin *
pH = 1.0 to 7.0 or higher (pH affects texture)
Soluble solids = 0% to 85% (soluble solids affects calcium
requirement)
Calcium = REQUIRED


Comparison of Functional
Properties

PROPERTY

HM

LMC

LMA

Response to
mechanism
shear

Gel is broken;
does not re-knit;
syneresis occurs

Generally shear
reversible at all
pH’s

Shear reversible
at pH above 3.5,
not reversible
below 3.5

Setting
temperature of
gel

Can be varied

from 35’C to 90’C

Usually 40’C to
100’C

Usually 30’C to
70’C

Thermal
reversibility of
gel

Generally no

Yes; re-melt
temperature can
be up to 150’C

Yes; re-melt
temperature
usually below 75’C


Comparison of Functional
Properties
PROPERTY

HM

LMC

LMA

Texture of gel
at pH values of
3.5 or lower

Jello-like; rigid gel
(will hold a cut
surface)

Preserve-like;
spreadable; some
degree of gel
structure

Jello-like or HMlike; but more
rubbery (will hold
a cut surface)

Texture of gel
at pH values of
3.5 or higher

Will not gel; will
provide some
viscosity

Preserve-like;
spreadable;

thixotropic (will
not hold a cut
surface)

Preserve-like;
spreadable;
thixotropic (will
not hold a cut
surface)


Main Applications
Traditional high sugar products
Jams and jellies*
Confectionery (Pectin jellies)*

Reduced sugar / calories products
Jams, jellies and conserves

Industrial fruit products
Baked / Heat stable fillings*
Fruit bases (Fruit preparation for yoghurt)
Glazes


Main Applications
Beverages
Non-dairy (Juices and fruit concentrates)*
Acid milk (drinking yoghurt)*

Desserts
Water / fruit based
Milk based (yoghurt)


GENU® Carrageenan

www.cpkelco.com


Product Description
Carrageenan is extracted from red seaweed in water under
neutral or alkaline conditions at elevated temperature
It is isolated from liquid by
Alcohol precipitation
Potassium gelation

Commercial carrageenan is frequently standardized with sugar
and/or contains gelling salts for optimal gelling and thickening
properties
Semi-refined carrageenan is washed and alkali treated
seaweed – carrageenan is contained in the cell matrix


Carrageenan structure

Kappa carrageenan
Iota carrageenan
Lambda carrageenan
Commercial carrageenans:

Mixture
Hybrids


Seaweed Raw Materials
Eucheuma spinosum

Gigartina radula

Eucheuma cottonii

Iota carrageenan
Kappa carrageenan

Chondrus crispus

Kappa/lambda carrageenan

Kappa/lambda carrageenan

Several species of seaweeds are used
for commercial production of
carrageenan


Seaweed Procurement
Species are chosen based on their carrageenan content,
availability and ease of harvesting or potential for farming *

Chondrus *

Spinosum
Cottonii *
Spinosum *
Cottonii

Gigartina *


Manufacturing Process
Seaweed
Seaweed
Cleaning
Cleaning

optional
Alkaline
Alkaline treatment
treatment ** &
& cleaning
cleaning of
of seaweed
seaweed

Hot
Hot extraction
extraction of
of carrageenan
carrageenan
from

from seaweeds
seaweeds
Purification
Purification of
of solution
solution

optional

optional

Concentration
Concentration of
of solution
solution
Carrageenan
Carrageenan precipitated
precipitated by
by
alcohol
alcohol

Carrageenan
Carrageenan gelation
gelation by
by
salt
salt

Mechanical

Mechanical dewatering
dewatering
Drying
Drying &
& grinding
grinding

Drying
Drying &
& grinding
grinding

Refined
Refined carrageenan
carrageenan

Semi-refined
Semi-refined carrageenan
carrageenan

Performance
Performance adjustment
adjustment by
by
adding
adding sugar/salts
sugar/salts

Performance
Performance adjustment

adjustment by
by
adding
adding sugar/salts
sugar/salts


Ideal kappa-Carrageenan Structure

OSO 3 -

K, Ca, Na

3-linked β-D-galactose-4sulphate

CH 2OH

CH 2
O

O
O
O

O
OH

4-linked 3,6-anhydro-α-D- OH
galactose

n
*


Ideal iota-Carrageenan Structure

-

OSO 3

Ca, K, Na

3-linked β-D-galactose-4sulphate

CH2 OH

CH 2
O

O
O

O

OH

O

4-linked 3,6-anhydro-α-D- OSO 3
galactose-2-sulphate

n
*


Ideal Lambda-Carrageenan Structure

OH

3-linked β-D-galactose-2sulphate
CH OH

K, Ca, Na

O

2

O
OSO

-

O

3

CH

OSO

2

O

3

HO

4-linked α-D-galactose-2,6disulphate

OSO 3-

n
*


Basic properties - texture

Kappa-like:

Firm - Brittle - Syneresis

Iota-like:

Elastic - Soft - No syneresis

Lambda-like:

No gelling - Thickening - Provides “body”

Basic Properties - Solubility
Medium

Kappa

Iota

Lambda

Hot water

Soluble > 60°C

Soluble > 60 °C

Soluble

Cold water

Na+ salt soluble; K+ & Ca++
salt insoluble

Na+ salt soluble;
swells

Hot milk

Soluble

Soluble

Soluble

Cold milk

Insoluble but swells
markedly

Insoluble

Soluble

Concentrated sugar
solutions

Soluble hot

Slightly soluble hot (not
easily soluble)

Soluble hot

Concentrated salt
solutions

Insoluble

Soluble hot

Soluble hot

35% alcohol
solutions

Insoluble

Insoluble

Na+ salt soluble

Viscosity

Low

Medium

High

Ca++ salts

Soluble