Tailored texturizers from natural origin
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||Texturing agent, stabilizer, natural, tailored, custom-made, biopolymer, protein, polysaccharide, complex coacervation, microparticle, nanoparticle, fibre, encapsulation|
|Completed by||INRA - IATE|
How does it work?
|Primary objective||Design of tailored texturing ingredients based on biopolymers self-assembly|
|Working principle|| When two biopolymers carrying opposite charges are mixed together, they interact through these opposite charges and form complexes (1,2). These complexes further rearrange to finally produce sub-micron or micron sized particles (1,3). The technology is based on the formation of colloidal particles through self-assembly of biopolymers thanks to energetically weak interactions, especially electrostatic interactions. The mechanism is called complex coacervation (1,2).
Specific particles with specific texturing and stabilizing properties can be designed depending on the biopolymer pair (polysaccharide-polysaccharide or polysaccharide-protein or protein-protein) and on process parameters such as pH, ionic strength, solvent affinity, biopolymer molar ratio, total biopolymer concentration, shear and temperature (3-10).
This enables one to precisely design texturing ingredients, depending on the food matrix they will be added to, and what texturing and stabilizing effects are expected.
|Additional effects|| Possible soluble fibre effect (some biopolymers are natural soluble fibres).
Stabilization of hydrophobic compounds.
Controlled delivery of biomolecules, minerals and probiotic cells (encapsulation).
|Important process parameters||temperature, pH, salt concentration, biopolymer characteristics (molecular weight, charge density, solvent affinity, total biopolymer concentration, molar ratio between biopolymers)|
|Important product parameters||Any protein or electrically charged polysaccharide can be used.|
What can it be used for?
|Products|| Biopolymer pairs already investigated include acacia gum-whey proteins, xanthan gum-whey proteins, pectin-whey proteins, under investigation are acacia gum-plant proteins.
The final products in which the texturizers are used include dairy products, bakery products, dressings, confectionaries, alcoholic and non-alcoholic drinks, sweets
|Solutions for short comings||Development of new highly multifunctional ingredients|
What can it NOT be used for?
|Products||Meat & poultry products, crisps, crackers|
|Other limitations||Existence of patents on ice-cream applications with exclusive exploitation|
|Risks or hazards||no|
|Maturity||Possible scale-up problems associated to control of chemical conditions in large volumes|
|Modularity /Implementation||This technology can be easily inserted in an existing production line|
|Consumer aspects||No study so far. Biopolymers are already used individually as food ingredients|
|Environmental aspects||Green technology: low energy input for the synthesis of these ingredients (self-assembly)|
Facilities that might be interesting for you
|Institutes||INRA - BIA, KU Leuven LFT, AgroSup Dijon - PAM|
|Companies||Unilever, Alland & Robert, Nestlé Research Centre|
|References|| 1. Turgeon S.L., Beaulieu M., Schmitt C. and Sanchez C. 2007. Protein-polysaccharide complexes and coacervates. Current Opinion in Colloid and Interface Science, 12, 166-178.
2. Turgeon S.L., Beaulieu M., Schmitt C. and Sanchez C. 2003. Protein-polysaccharide interactions: Phase-ordering kinetics, thermodynamic and structural aspects. Current Opinion in Colloid and Interface Science, 8, 401-414.
3. Schmitt C., Aberkane L. and Sanchez C. 2009. Protein-polysaccharide complexes and coacervates. In Handbook of Hydrocolloids, 2nd Ed., G.O. Phillips & P.A. William eds, Woodhead Publishing Limited, Ch. 16, pp.420-476.
4. Aberkane L., Jasniewski J., Gaiani C., Hussein R., Scher J. and Sanchez C. 2012. Structuration mechanism of β-lactoglobulin- Acacia gum assemblies in presence of quercetin. Food Hydrocolloids 29, 9-20.
5. Aberkane L., Jasniewski J., Gaiani C., Scher J. and Sanchez C. 2010. Thermodynamic characterization of Acacia gum - β-lactoglobulin complex coacervation. Langmuir, 26, 12523-12533.
6. Laneuville S.I., Sanchez C., Turgeon S.L., Hardy J. and Paquin P. 2006. Gelation of native β-lactoglobulin induced by electrostatic attractive interaction with xanthan gum. Langmuir, 22, 7351-7357.
7. Mekhloufi G., Sanchez C., Renard D., Guillemin S. and Hardy J. 2005. pH-induced structural transitions during complexation and coacervation of b-lactoglobulin and Acacia gum. Langmuir, 21, 386-394.
8. Girard M., Sanchez C., Laneuville S., Turgeon S.L. and Gauthier S.F. 2004. Associative phase separation of b-lactoglobulin/pectins solutions: A kinetic studiy by small angle static light scattering. Colloids and Surfaces B-Biointerfaces, 35, 15-22.
9. Sanchez C., Mekhloufi G., Schmitt C., Renard D., Robert P., Lehr C.-M., Lamprecht A., and Hardy J. 2002. Self-assembly of b-lactoglobulin and acacia gum in aqueous solvent : Phase-ordering kinetics and structure. Langmuir, 18, 10323-10333.
10. Schmitt C., Sanchez C., Lamprecht A., Renard D., Lehr C.M., de Kruif K.G. and Hardy J. 2001. Study of b-lactoglobulin-acacia gum complex coacervation by diffusing wave spectroscopy and confocal laser scanning microscopy. Colloids and Surfaces B : Biointerfaces, 20, 267-280.
temperature, pH, salt concentration, biopolymer characteristics (molecular weight, charge density, solvent affinity, total biopolymer concentration, molar ratio between biopolymers) Any protein or electrically charged polysaccharide can be used. Mixers 2.1.3 chemical, biological structure forming ICT, biotechnology Interview with a researcher of Montpellier University II: Christian Sanchez WikiSysop :Template:Review document :Template:Review status