Cellulosics & Other | APS Food and Nutrition

CMC

Sodium carboxymethylcellulose CMC is an anionic water-soluble polymer derived from cellulose (466). CMC dissolves rapidly in hot or cold water and is available in a range of viscosities and degrees of substitution for functions such as:

• Thickening
• Ice and sugar crystal growth control
• Moisture retention
• Processing, leavening, yield and foldability
of bakery products
• Green strength of dough and noodles
• Milk protein protection
• Binding and extrusion aid
• Synergistic effect with non-ionic polymer

Acid Stable CMC for low pH applications

High Absorbance CMC For maximum moisture retention
in food products

Coarse Grind CMC For easy dispersability

Fine Grind CMC for faster hydration.

APPLICATION	BENEFIT
Beverages	Suspending aid, rapid viscosity, mouth feel, protein stabiliser in acid
Frozen desserts	Ice crystal growth, texture
Baked Goods and tortillas	Batter yield, viscosity, texture, moisture retention, foldability
Dressings & sauces	Thickener, suspending aid
Desserts, Icings and toppings	Sugar crystal growth control, syneresis, viscosity, texture
Syrups	Clear, viscosity, mouthfeel
Low calorie foods	Thickens, low energy, texture
Noodles, fried foods	Green strength, firm, oil barrier
Protein Foods	Retains water, improves texture
Pet foods	Lubricant, extrusion, water bind

Guar Gum

Guar gum is a galactomannan that is compatible with other water soluble gums such as LBG, Alginates, pectin, xanthan, CMC and starches. 60, 80, 150 and 200 mesh grades available for slow to very fast hydration. Viscosity ranges from 1200 to 5500 cps. Low microbial grade.

Functions:
• Water binding
• Stabilisation
• Viscosity Control
• Low Calorie application
• Colloidal protection in acid
• Controls batter mixing time

Ester Gum
Ester Gum from wood Rosin (455)

• Premium clouding agent
• Premium weighting agent for citrus beverages
• Excellent solubility
• Easy handling
• Can be used with high quality flavours in light colour beverages
• Weighted oil solutions are low viscosity
• Requires little heat and preserves aromatics

Piccolyte® Gum
For chewing gum

Methyl Cellulose, HPC and HPMC

Methyl cellulose (461), Hydroxypropylcellulose (463) and hydroxypropylmethylcellulose (464) are nonionic hydrocolloids derived from cellulose so have minimal interaction with ionic additives such as mineral salts. Unique Characterisitics are:

• Thermogelling (gel at high temperatures)
• Film formation
• Foam promotion and stability
• Fat hold out
• Moisture retention
• Adhesion and hot cling
• Extrusion aid
• Emulsifier

Various viscosity grades

Various thermogelling temperatures and gel firmness grades

PRODUCT TYPE	OPTIMAL	HOT GEL FORMATION TEMP	MAIN FUNCTION	APPLICATIONS AND BENEFITS
‘A’ Type Methyl Cellulose	13°C	Very firm gel forms at 50-64°C	Hot gel strength Adhesion, cling Oil reduction	Binding matrix foods Protein/ egg white rep. Boil out control Predusts and batters Film reduces oil pickup
‘E’ Type HPMC	25°C	Semi-firm gel forms at 70-80°C	Oil reduction Film formation Surface active	Oil holdout in coatings Moisture and oil barrier Encapsulation, emulsifier, foam stab.
‘F’ Type HPMC	25°C	Semi-firm gel forms at 70-75°C	Emulsification Gel texture Lubricity	Prevents weeping and phase separation. Improves tenderness in baked goods Fat mimetic
‘K’ Type HPMC	30°C	Soft gel forms at 75-95°C	Hot Cling Salt/sugar tolerant Air entrainment Water Binder Moisture retention Viscosity control	Glazes and sauces Dairy and sauces Excellent overrun Freeze/thaw stability Low fat and gluten free Boil out cont in filling

Other specialty hydrocolloids

Gelatine

PB Gelatins, the world’s third largest gelatine producer, can provide all types of gelatine used in the most important applications. Below is a summary of
their product range.

GROUP	FEATURES	POTENTIAL FUNCTIONS
Regular Gelatin	Standard Gelatine. Pork or beef derived. Bloom strength 0-300. Acid or lime processed.	Binder, foaming agent, gel, stabiliser, texturiser, thickener, whipping agent.
Cryogel®	Cold Soluble Gelatine. Requires pre-blending. Standard or fast (FG)/slow (SG) gelling available.	Binder, foaming agent, gel, stabiliser, texturiser, thickener, whipping agent.
Instagel®	Cold Soluble Gelatine. No pre-blending required.	Binder, foaming, gel, stabiliser, texturiser, thickener, whipping agent.
Polypro®	Collagen hydrolysates. Pork type. Cold water soluble, no gelling effect, neutral taste. Powder or liquid forms.	Protein source, texturiser, binder, humectant, wine fining.
Solugel®	Collagen hydrolysates. Beef type. Cold water soluble, no gelling effect, neutral taste. Powder form only.	Protein source, texturising agent, binder, humectant, wine fining.

Microcrystalline Cellulose

Non Colloidal Grade is 100% Microcrystalline cellulose.
It is a naturally occurring cellulose that has been hydrolysed and purified. It is low calorie and is a excellent source of
dietary fibre.

Functions:
• Prevents caking and blocking
• Controls flow of powder
• Maintains dough consistency
• Improves extrusion process

Colloidal Grade is a co-processed mixture of microcrystalline cellulose and Hydrocolloids such as CMC, xanthan and Karaya Gum. When it is dispersed in water with high shear,
it forms an insoluble network of cellulose crystallites.

Functions:
• Suspends solids
• Stabilises emulsions and foam
• Provides heat stability
• Prevents separation and syneresis
• Provides thixotropic gel or dispersion
• Prevents hard packing of sedimentation
• Enhances stiffness and shape control
• Imparts opacity

Gelling Milk Proteins

High Gelling WPC for acid and heat induced gelling in dairy systems, meat applications and as an egg replacer in dressing and bakery products to provide texture and emulsion stability.

Caseinates Spray dried, instantised, roller dried and agglomerated based on calcium, sodium, magnesium, potassium and magnesium salts or straight acid casein for meat, dairy, bakery glazing and nutritional applications. Provides gelling and texture as well as nutritional proteins.

Gelatin Replacers for dairy desserts and acidified dairy desserts with option to aerate.

Topping bases Stabilised systems for providing stability
and texture in aerated systems.

Partially Pregelatinised Starch

Corn and Wheat starch moisture retention, bake stability, prevents caking and sticking, controls viscosity, reduces dripping.

Excelaise Series

Stabiliser and Hydrocolloid blends for application in ice cream, dressings, gelati, sorbets and Ripple Syrups.