Application of high‐pressure homogenization on gums
High‐pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2018-04, Vol.98 (6), p.2060-2069 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Belmiro, Ricardo Henrique Tribst, Alline Artigiani Lima Cristianini, Marcelo |
| description | High‐pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.8695 |
| format | Article |
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Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. 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Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry</description><subject>Emulsifiers</subject><subject>emulsion</subject><subject>Food industry</subject><subject>Gelation</subject><subject>Gums</subject><subject>high shear</subject><subject>Homogenization</subject><subject>Intensifiers</subject><subject>Micrometers</subject><subject>Microorganisms</subject><subject>molecular mass</subject><subject>Polysaccharides</subject><subject>Pressure</subject><subject>Properties (attributes)</subject><subject>Saccharides</subject><subject>Stabilizers (agents)</subject><subject>structure</subject><subject>Thickening agents</subject><subject>Viscosity</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp10L1OwzAUhmELgWgpDNwAisQCQ-ixYzvxWFWUH1ViAGbLdew2VRIHuxEqE5fANXIlpLQwIDF58KNXRx9CpxiuMAAZLoNVVxkXbA_1MYg0BsCwj_rdH4kZpqSHjkJYAoAQnB-iHskEpYJDH7FR05SFVqvC1ZGz0aKYLz7fPxpvQmi9iRaucnNTF287UUfztgrH6MCqMpiT3TtAz5Prp_FtPH24uRuPprFOWMJiwhNslLZpjkEbbnI7S2hGdUaNMTnhlgHFmWbpzOZJqkSW5wyw5iIRmliqkgG62HYb715aE1ayKoI2Zalq49ogsaCEC8Ey6Oj5H7p0ra-76yQBnKaEcso6dblV2rsQvLGy8UWl_FpikJst5WZLudmys2e7YjurTP4rf8brwHALXovSrP8vyfvHyeg7-QVnMn6V</recordid><startdate>201804</startdate><enddate>201804</enddate><creator>Belmiro, Ricardo Henrique</creator><creator>Tribst, Alline Artigiani Lima</creator><creator>Cristianini, Marcelo</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-2251-5964</orcidid></search><sort><creationdate>201804</creationdate><title>Application of high‐pressure homogenization on gums</title><author>Belmiro, Ricardo Henrique ; 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Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>28944960</pmid><doi>10.1002/jsfa.8695</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-2251-5964</orcidid></addata></record> |
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| subjects | Emulsifiers emulsion Food industry Gelation Gums high shear Homogenization Intensifiers Micrometers Microorganisms molecular mass Polysaccharides Pressure Properties (attributes) Saccharides Stabilizers (agents) structure Thickening agents Viscosity |
| title | Application of high‐pressure homogenization on gums |
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