Gelatin - A substitute for Xanthan Gum

Gelatin is a type of protein derived from collagen obtained from various animal body parts. This translucent, colorless, brittle (when dry), flavorless food is commonly used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing. It used as a thickener for fruit gelatines and puddings.

The thickening, stabilizing and emulsifying agent xanthan gum added to foods such as ice cream,  cream cheese, yogurt, or salad dressing acts as as a thickening, stabilizing and emulsifying agent. However, gum substitutes are generally gel-like in consistency and are much weaker in their structure. This lack of structure, produces baked goods that are denser because they aren't able to rise as well. Besides, people who have allergic to xanthan gum or dislike their texture in baked goods may choose substitutes.

Gelatin is a water-soluble glutinous protein obtained from animal tissues, mainly pig skin. The thick jelly-like mixture used in food preparation make it acts like a sticky adhesive.

Way to substitute

Gelatin can be added directly to the dry powdered ingredients when in bread recipes. The amount of gelatin required in the recipe is twice as much as xanthan gum. For example, if your recipe calls for 1 tbsp of xanthan gum, add 2 tbsp of gelatin. It can be added directly to the dry ingredients in its powdered form - 1 tsp per 2 ½ cups of gluten-free flour in bread recipes.

Can Gelatin for Vegans?

Gelatin is a protein obtained by from animal tissues may be forbidden by members of particular religious groups, also people who have may have dietary restrictions should not eat gelatin. Gelatin is not vegan. The corn-based product xanthan gum is gluten-free, vegans can choose the gluten-free xanthan gum as an replacement in the recipe.

Benefits of Gelatin

Gelatin are commonly used to in the production of baked goods, such as breads and muffins. It gives extra protein and collagen and helps absorption of other minerals. In 2013, Health Canada approved a label for "hydrolyzed collagen" specifying that the label may say that it is useful to supplement dietary amino acid like glycine, it strengthen the gut lining and therefore lower inflammation. Doctors use glycine to help improve digestive, joint, cardiovascular, cognitive and skin health. What's more, adding gelatin to the diet to help alleviate food and other allergies.

Source:www.okchem.com

2016 Chinese Food Additives Industry Overview-1

In 2016, Chinese food additives and ingredients industries kept smooth growth, although the over economic background and demand capacity was generally weak and soft. The overall production and revenue increase were slow in the first half of last year, however, the situation was improved in the following half year and both production and revenue had a fast pace of growth. Based on the analyses of major categories of food additives, the total production quantity of Chinese food additives in 2016 was almost 11 million metric tons, increased 6% compared to that of 2015; total revenue increased 5.8% and was about 104 billion yuan; export revenue was 3.8 billion U.S. dollars, which about the same as that of 2015. Below is more detailed analysis about food additives in different categories.

Edible Flavors and Fragrances
 
Edible flavors and fragrances was upward in 2016 but the growth was not as fast as previous years, with about 8% growth rate of sales and slight better performance of export amount compared to 2015. Savory flavoring production and sales also had small amount of increase, however, yeast extract, among other savory flavoring stuff, had an outstanding 10% production and 15% sales increase. The development of Chinese domestic baked and fermented food, flavoring products provided a strong support to this category.

Food Preservative and Antioxidant
 
Production and sales of food preservative and antioxidant went up in 2016. Staple commodity toluic acid and toluic acid sodium had about the same production and sales volume compared to last year. The market demand of natural preservatives like nisin, natamycin and polylysine increased: production and export amount of nisin grew greatly and natamycin production had an over 20% increase, while the sales was over 15%. New product polylysine had more than 200% increase in terms of both production and sales amount. Global and domestic usage of potassium sorbate was steady as year of 2015, however the prices were volatile due to the higher cost of the raw material crotonaldehyde. Domestic sales of sodium dehydroacetates was boosted 10-20% and prices were upward. Parabens were greatly demanded in the global market, especially in personal care industry.

In 2016, the demand of compound preservatives was 10% more than before. Some small and medium scale companies don’t have strong technical ability, therefore they’re more rely on compound products. Product renovation and application of compound preservatives will be a trend in the future.

Sweetening Agents
 
High intensity sweeteners’ production amount was 8% lower in 2016. Domestic sales of stevioside was about the same as 2015 and slight increase for export sales because of the higher consumption and demand from the U.S. market. The production, revenue and sales price of saccharin were steady like last year. The cost of sodium cyclamate dropped as the international oil price changed, meanwhile, the production and sales also decreased. Acesulfame potassium was also effected by the lower demand of the market. The worse situation was in November 2016, when three major Chinese manufacturers were audited by the U.S., therefore the export and sales margin were not positive. Aspartame price was keeping low last year. Price of sucralose was going upward, however the production and export amount were low because of stringent environmental regulations. Sales prices of xylitol, xylose, maltitol and erythritol climbed in a small range due to the raw material price raise. The domestic demand was stable and export was soft. Read more!

Please follow OKCHEM.COM for more information about Chinese food additives industry overview Part Two!

Source:www.okchem.com

Xanthan Gum and its substitute

What is Xanthan Gum

As a high viscosity water-soluble polymer, xanthan gum is a multifunctional food additive with many excellent physicochemical properties. Xanthan gum used as a common food additive such as thickeners, suspension agent, emulsifier and stabilizer in food industry with E number E 415.

Its rheological properties make the juice have good perfusion and give the beverage refreshing characteristic. E415 food additive can be completely dissolved under low pH value, and the low concentration solution can effectively keep the flavor, concentration, taste and organization of the suspended pulp products stability for a long time.

Xanthan gum E415 can improve the taste of fruit and chocolate drinks. Low concentrations xanthan gum solution can play a stabilizing role in low pH value as well as can be compatible with a variety of other ingredients (including ethanol) in beverages. At the same time, its stable effect is better than other gums. It has strong thermal stability, therefore general high temperature sterilization has no effect on it. Also, this food additive can be used for a variety of cold drinks, juice drinks, pulp beverages, instant solid drinks, etc., the dosage is 0.1%~0.4%. However, is xanthan gum the only option?





Guar Gum: a Replacement for Xanthan Gum

Xanthan gum usually derived from a variety of sources such as corn, wheat, or soy. People with an allergy to one of the above, need to avoid foods with xanthan gum, or to ascertain the source. Guar gum can be used to substitute for gluten in baking to render the dough springy and light. Due to its ability to attract water and thicken and bind gluten-free ingredients.

Guar gum is made from the ground endosperm of the guar bean. Once the seeds are dehusked and ground, they are sieved to obtain the guar gum, which is a whitish powder. Guar gum is also a hydrocolloid and is a polysaccharide composed of sugars called mannose and galactose.

The food industry is the largest market for guar gum. In the U.S., differing percentages are set for its allowable concentration in various food applications. Guar gum has EU food additive code E412 in Europe.

Guar gum has about eight times the thickening ability of cornstarch, so it can be used to alternative to flour to thicken sauces. It has similar properties to xanthan gum, as it can also be used as an emulsifier to help oil and vinegar combine, and as a stabilizer to prevent particles from settling in a liquid.

Besides food industry, guar gum also used in textile, paper, pharmaceutical and cosmetics industries. The substitute ingredients can be Agar Agar, Gelatin, etc. OKCHEM will introduce these substitutes later!

Related article:

What is E405 Food Additive?

Source:www.okchem.com

What is E405 Food Additive?

Propylene glycol alginate (PGA) with E number 405 is used as thickener, stabilizer, and emulsifier in food products. This food additive is also called hydroxypropyl alginate, propane 1,2-diol alginate, or E405. Its appearance is white to yellowish brown filamentous, grainy, granular or powder. PGA is an ester of alginic acid and is obtained from algae.

Uses of Propylene Glycol Alginate
 
Propylene glycol alginate is used in foods such as jellies and jams, ice cream and salad dressing. The food additive propylene glycol is generally regarded safe (not to be confused with ethylene glycol, which is extremely toxic if ingested) according to the U.S. Food and Drug Administration (FDA). As propylene glycol alginate barely includes gluten impurity, so it is gluten free and widely used in gluten free food to provide stronger texture to salad dressing and fast food. What's more, PGA can be used as beer foam stabiliser to improve the performance of bubble in brewery industry.



Side Effects of Propylene Glycol Alginate (PGA)
 
According the FDA, propylene glycol food additive is metabolized in the body and is used as a normal carbohydrate source. Large quantity uses of propylene glycol alginate could lead to irritation, nausea, coughing and wheezing. It is suggested that newborns, children, pregnant women consult professionals before using. Long-term and proper use of propylene glycol (up to five percent of the total food intake) can be consumed without causing toxicity.

Is Propylene Glycol Alginate Halal?
 
Propylene glycol alginate is a plant derived ingredient, so it is a halal ingredient that can be used in food and beverage. The manufacturing process is pig-free and its raw materials (or culture medium) are algin and propylene glycol. PGA is an ester of alginic acid. Pure alcohol may be applied in manufacturing of propylene glycol alginate, but alcohol will be fully removed from the final product. Read more here!