EFPP_Lecture Class_Chapter 3.1.3_ Fiber

Chapter 3.1.3 Functional roles & interaction of food ingredients in the food system - FIBER

Fiber

The learning outcomes of this chapter are about the difference between soluble and insoluble fibre, the functionality of fiber and factors that affect functionality as well as applications of hydrocolloids.

Summary

Soluble VS Insoluble Fiber 

Before learning this chapter, I always thought that all fibre is insoluble that can promote bowel movements and prevent constipation😰. I never knew that there was insoluble fiber this category. From this chapter, I have learned that soluble fiber is fiber that can dissolve in water and form a viscous gel, it absorbs the water and easily digested by intestinal bacteria. It lowers blood cholesterol and could provide some calories just like oats & oatmeal, barley, fruits and vegetables. While Insoluble fiber does not absorb or dissolve in water.  Insoluble fiber will cause darker in colour, loaf volume reduces density increase in food products.

Hydrocolloid & its Functions

I remember that when I worked with Dr Chong, We were using a few of technical ingredients, especially gums which are hydrocolloids. CMC and guar gum. I did not really understand about the gum's properties😌. this chapter had given me a better special understanding about the gum that I using and how its function. Hydrocolloid is a heterogeneous group of long-chain polymers. It has a large number of -OH groups, so it increases their affinity for binding water molecules. It is a thickening agent as it produces a dispersion. It is also a gelling agent as it involved association of polymer chains to form a 3D network that traps the water within it to form a rigid structure that is resistant to flow.  

Factors affect the properties

Categories of Gums ( Composition & Source)

In this chapter, I also have learned about the categories of gums, which including processed from seed, plant exudates, microbial exudates, seaweed extracts and synthetic gum. The gum that I used in dr. chong's project is guar gum which is processed from the endosperm of cluster bean and CMC which is a type of synthetic gum. Different gums have different composition, therefore, there will be different properties as well as functions. For example, guar gum has 15% protein 7% acid insoluble residue, 75%polysaccharides, therefore, it is used as a high thickening agent to increase the viscosity of the product. I observed that when I using guar gum, I am instructed to ban Marie the mixture, as the increased temperature increased the viscosity.

Temperature

There are some hydrocolloids require boiling in order to carry its function such as to form a gel while some forms gel without prior heating. For example, locust bean gum needs to undergo heating for complete solubility, Xanthan gum can soluble in both hot & cold water, and Arabic gum can only soluble in cold water. From here, I understood that alginate is preferred for restructured foods, cold prepared instant bakery custard that is baked prepared. I also learned that Xanthan gum has a good stability to temperature, so it means that the viscosity of the product that using Xanthan gum will not be affected by temperature.

Ingredients

There are some hydrocolloid need to interact with other ingredients in order to bring out its function. For example, Carrageenan can interact with protein to aid in stabilization and it can be combined with other gum because of its propensity for cross-linking. Other ingredients such as a high amount of sugar and acid, they are essential for high methoxyl pectin to compete for water to reduce the attractive force between the pectin and water molecules.

In conclusion, in this chapter, I understand that before the selection of hydrocolloids in the product, the properties and the function of each hydrocolloid has to be studied.