Advantages And Disadvantages Of Each Of Pectin, Carrageenan And Modified Corn Starch

Advantages and disadvantages of each of pectin, carrageenan and modified corn starch

Pectin is a polysaccharide extracted from fruits and vegetables that can form gels with sugars under acidic conditions. The gel strength of pectin is affected by factors such as esterification, pH, temperature and sugar concentration. Pectin soft candy is characterized by high transparency, delicate taste and not easy to return to sand.

Pectin can be divided into High Methoxyl Pectin and Low Methoxyl Pectin according to the degree of methyl esterification. High ester pectin gel system to meet the basic conditions of gel formation for pH 2.0 ~ 3.8, soluble solids 55%, and affect the gel formation and strength of the following factors:
- Pectin quality: good or bad quality directly affects the gel forming ability and strength; and
- Pectin content: the higher the content of pectin in the system, the easier it is to form a binding zone between each other and the better the gel effect;
- Soluble solids content and type: different soluble solids content and type, the competition for water molecules of different degrees of intensity, the gel formation and strength of different effects;
- Temperature duration and cooling rate: the cooling rate is accelerated to reduce the gel formation temperature, on the contrary, the system temperature for a long time at a slightly higher temperature than the gel temperature will lead to a rise in the gel formation temperature.

Low ester pectin and high ester pectin system is similar, low ester pectin gel formation conditions, gel temperature, gel strength, etc. are also subject to the following factors of mutual constraints:
- Pectin quality: good or bad quality directly affects the gel-forming ability and strength.
- DE and DA value of pectin: when the DE value increases, the gel-forming temperature decreases; when the DA value increases, the gel-forming temperature also increases, but the DA value is too high, which will lead to the gel-forming temperature exceeding the boiling point temperature of the system, and make the system form pre-gel immediately;
- Pectin content: the increase of the content, the gel strength and gel formation temperature rise, but too high will lead to the formation of pre-gel;
- Ca2+ concentration and Ca2+ chelating agent: Ca2+ concentration increases, gel strength and gel temperature rise; after reaching the optimal gel strength, calcium ion concentration continues to increase, gel strength began to become brittle, weaker and eventually form a pre-gel; Ca2+ chelating agent can reduce the effective concentration of Ca2+, reduce the risk of pre-gel formation, especially when the system has a higher content of solids.
- Soluble solids content and type: soluble solids content is high, the gel strength increases and the gel temperature rises, but too high is easy to form pre-gel; and the different types will affect the pectin and Ca2+ binding ability of different degrees.
- System pH value: the pH value for gel formation can be in the range of 2.6~6.8, higher pH value, more pectin or calcium ions are needed to form the same quality of gel, and at the same time, it can make the gel formation temperature lower.

Carrageenan is a polysaccharide extracted from seaweed that forms an elastic and transparent gel at low temperatures. The gel strength of carrageenan is affected by factors such as concentration, pH, temperature and ionic concentration. Carrageenan soft candy is characterized by strong elasticity, good toughness and not easy to dissolve. Carrageenan can form a gel with good elasticity and high transparency at low temperature, and it can act with protein to increase the nutritional value and stability of fudge.

Carrageenan is stable under neutral and alkaline conditions, but under acidic conditions (pH 3.5), the carrageenan molecule will be degraded, and heating will accelerate the rate of degradation. Carrageenan can form gels in aqueous systems at concentrations of 0.5% or more, and in milk systems at concentrations as low as 0.1% to 0.2%. Carrageenan can act with proteins, and the result depends on the isoelectric point of the protein and the pH value of the solution. For example, in neutral beverages, carrageenan can form a weak gel with milk proteins in order to maintain the suspension of the particles and to avoid rapid deposition of the particles; carrageenan can also be used to remove undesired proteins in the system by acting with proteins; some carrageenan also has the function of forming a flocculent deposition of proteins and polysaccharides rapidly, but this deposition is easy to re-dispersed in the flow of water. The deposition is easily redispersed in the flow.

Modified corn starch is a type of corn starch that has been physically or chemically treated to form an elastic and transparent gel at low temperatures. The gel strength of modified corn starch is affected by factors such as concentration, pH, temperature and ionic concentration. Denatured corn starch fondant is characterized by strong elasticity, good toughness and not easy to return to sand.

Modified corn starch can be used in combination with other plant-based gels such as pectin, xanthan gum, acacia bean gum, etc., in order to improve the texture and sensory properties of fudge. Modified corn starch can improve the viscoelasticity and fluidity of fondant, reduce the risk of pre-gelation and unstable gel structure, shorten the drying or drying time and save energy.