Bitkisel hidrokolloidlerin gıda endüstrisinde kullanımı

Abstract

Gam, sakız, zamk, musilaj gibi isimlerle de bilinen hidrokolloidler, gıdalarda birçok farklı işleve sahip olan maddelerdir. Bu maddeler gıda endüstrisinde; ürünlerin yapısında arzu edilen kıvamı oluşturmak, belli bir yapıyı iyileştirmek veya korumak amacıyla kullanılır. Hidrokolloidler, bu fonksiyonlarını, gıdanın fazları arasında homojen bir şekilde dağılarak ve ortama stabil bir yapı sağlayarak gerçekleştirirler. Uygun koşullar altında; emülsifiye edici, su bağlayıcı, koyulaştırıcı, yapıştırıcı, jelleştirici, kapsülleyici, kaplayıcı ve köpük tutucu ajan olarak görev yapmaktadırlar. Doğal, modifiye ve yapay gamlar olarak üçe ayrılır ve en çok bitkisel kaynaklardan da elde edilir. Arabik, karaya, traganht ağaç salgılarından elde edilen; keçiboynuzu, guar, tara bitki tohumlarından elde edilen; aljinat, agar, karragenan deniz yosunlarından elde edilen bitkisel kaynaklı hidrokolloidler gıda endüstrisinde yaygın olarak kullanılmaktadır. Son yıllarda, tüketicilerin doğal katkı maddelerine olan talebinin artması, araştırmacıların ticari hidrokolloidlerin yerine doğal bitkisel hidrokolloidlere yönelmesine neden olmuştur. Bu çalışmada bitkisel hidrokolloidlerin et, süt, şekerleme, fırıncılık ve tahıl ürünlerinde gıdalara sağladığı tekno-fonksiyonel özellikler ile ilgili çalışmalar incelenmiştir.

Keywords

• Bitkisel hidrokolloid
• gıda endüstrisi
• tekno-fonksiyonel özellikler

The use of plant-based hydrocolloids in the food industry

Abstract

Hydrocolloids, also known by the names gum, resin, mucilage, are substances that have many different functions in foods. These substances are used in the food industry to create the desired consistency in the structure of products, to improve or protect a certain structure. Hydrocolloids perform these functions by homogeneously dispersing between the phases of the food and providing a stable structure to the environment. Under suitable conditions; they serve as emulsifiers, water binders, thickeners, adhesives, gelling agents, encapsulators, coating agents and foam retainers. They are divided into three as natural, modified and artificial gums and are mostly obtained from plant sources. Plant-based hydrocolloids obtained from arabic, karaya, traganth tree secretions; carob, guar, tara plant seeds; alginate, agar, carrageenan obtained from seaweeds are widely used in the food industry. In recent years, the increasing demand of consumers for natural additives has led researchers to turn to natural plant hydrocolloids instead of commercial hydrocolloids. In this study, studies on the techno-functional properties provided by plant hydrocolloids to foods in meat, dairy, confectionery, bakery and cereal products were examined.

Keywords

• plant-based hydrocolloid
• food industry
• techno-functional properties

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