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
