Interactions between Gelatin and other hydrocolloids in food systems

Gelatin is an important multi-functional biopolymer with gelling, thickening, stabilizing, emulsification and binding properties in different food stuffs such as meat products, chilled and frozen desserts, confectionaries and fruit juices. It is a unique protein hydrocolloid and offers special properties not easily imitated by other hydrocolloids, including: melting-in-mouth for intensive flavor and aroma release, forming thermo- reversible gels. Up to now several types of gelatin and other hydrocolloids mixture systems have been investigated. Knowledge of the origin and nature of the interactions between gelatin and other biopolymers may be used to create novel microstructures, textural and sensory properties and also extend the applications of this multifunctional hydrocolloid in food products. In this brief review, different types of synergistic and antagonistic interactions between gelatin and polysaccharides (starch, dextran, acacia gum, iota/kappa carrageenan, maltodextrin, pectin, chitosan, alginate, gellan gum and carboxymethylcellulose) and also the parameters (pH, molecular weight, ionic strength, biopolymer concentrations, and ratio between biopolymers, temperature and shearing conditions) that influence the formation of interactions have been discussed in detail

کلیدواژه ها:

Gelatin ، Interaction ، Hydrocolloid ، Food system