Exploring Hydrocolloids: A Comprehensive Analysis of Gelling Properties through Brabender ViscoQuick

This study explores hydrocolloid gelling properties using the Brabender ViscoQuick. Various hydrocolloids exhibited distinct viscosity profiles during heating and cooling, revealing their diverse responses to thermal and shear stresses. The analytical method proved effective in discerning product qualities and assessing complex food matrices, offering valuable insights for optimizing formulations and processing strategies.

Hydrocolloids are water soluble polysaccharides and widely used within food systems due to their techno-functional properties such as thickening, gelling and emulsifying. Their application ranges from drinks to bakery products and meat analogues. There are many types of commercially available hydrocolloids with different origin e.g. based on microorganisms (xanthan gum), seaweed (alginate), animals (chitin) or plants (cellulose). For meat analogues e.g. cellulose, alginate and guar gum are already used to improve the quality and texture.
To achieve a certain product property, it is essential to know how hydrocolloids behave under certain conditions, such as shear and heat. Changes in viscosity of hydrocolloid dispersions during heating and cooling under shearing were investigated using ViscoQuick. ViscoQuick is an analytical tool consisting of a metal cup, a M-shaped paddle and a heating/cooling unit. This study investigated the viscosity changes of different hydrocolloids in a simple gluten free system with rice flour as a base.

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