Fiber, pectin, and gums

Seaweed Extract Gums

contain primarily galactose, often sulfated ex: agar (agarose and agaropectin) and alginates

Jelly constituents

pectin .5 - 1% acid 2.8 - 3.5% (3.3% ideal) sugar 60 - 65% boil as fast as possible to avoid color and flavor loss

pectin and pectinic acid

pectin has slightly longer polymer than pectinic acid with more methylation water soluble found in ripe fruit forms gel commercial HMP or Pectin

Soluble Fiber Reducing Cholesterol

reduces cholesterol by absorbing bile acids which causes cholesterol to come out of blood to make more bile acids in liver

Gums as a replacer

replaces fat for less calories and more fiber in salad dressing, ice cream, baked products, etc replaces starch for less calories has 1 - 3 calories per gram

pectic substances

soluble Fiber middle lamella galacturonic acid polymers. found in fruits and veggies and contribute to their firmness various types based on maturity

perfect jelly

clear, sparkling, transparent, attractive color, retains form (no flow)

low methyloxyl pectin (LMP)

20 - 40% used in sugar free jams, jelly, etc.

Recommended Daily Fiber Intake

25g women 38g men

Commercial HMP or Pectin

50 - 58% methylation

Plant Exudate Gums

Ooze from cuts in tropical trees contain galactose and uronic acid ex: gum arabic, tragacanth, karaya

Insoluble Fiber

cellulose, hemicellulose, lignin (primary cell wall) no calories provides bulk bran ex: grains, legumes, plant sources, etc.

protopectinase

emzyme that causes hydrolysis in protopectin

pectinesterases

enzyme responsible for demethylation of pectic substances

Microbial Exudate Gums

ex: xanthan gum, curdlan gum

Synthetic gums

ex:CMC (carboxymethylcellulose) Carboxymethyl group added to cellulose highly soluble

Seed Gums

galactose and mannose guar bean (hydrates in cold water) Locust bean (requires heat)

Gums

hydrocolloids very large polymers with unique repeating unit soluble Fiber high water binding capacity add viscosity - thickening agent

Hemicelluloses

insoluble fiber combines with pectin to form intercellular glue very pH sensitive base makes mushy acid makes firm ex: plant-based foods (legumes, nuts, veggies, fruit, grains)

lignin

insoluble fiber woody, non-carbohydrate component of cell walls increases as plants mature does not soften with cooking ex: bottom of asparagus, broccoli stems

Cellulose

insoluble fiber - nondigestable very long polymers of 1,4 beta glucosidic linkages found in fruits, veggies, whole grains added to low fat/sugar products to improve mouthfeel

Fiber

material in food that cannot be digested. it aids in digestion by drawing water to intestines to move food through to improve bowel movements

Carrageenan gums

very firm (kappa) ex: kappa, lambda, iota

pectic acid

very short polymers water soluble found I'm overly ripe or rotting fruit complete demethylation does not gel

Soluble Fiber

viscous/gel-like. gum and pectic substances (middle lamella) ferments in large intestine and some can be absorbed partially limited calories (1-3 Cal/g) examples: citrus, fruits, oats, barly

protopectin

water insoluble due to long polymers chains that are fully methylated unripe fruit converts to pectin through hydrolysis naturally as fruit ripens or can be induced through boiling does not gel