Ingredient Functionality and Application Flashcards

Which starch is best for a low-pH retorted sauce that must tolerate heat and shear?

Answer: Cross-linked waxy maize starch

Cross-linking strengthens granules so they resist acid, heat, and shear.

Which property makes xanthan gum useful in pourable dressings?

Answer: Pseudoplastic flow with strong suspension at rest

Xanthan is shear-thinning yet provides high low-shear viscosity that suspends particles and is stable in acid and salt.

Compared with gelatin gels, agar gels typically:

Answer: Melt at much higher temperatures and set on cooling around 35-40°C

Agar melts around 85°C but sets near 35-40°C, unlike melt-in-mouth gelatin.

High-methoxyl pectin forms a gel under which conditions?

Answer: Above 55% soluble solids and pH about 2.8-3.5

HM pectin needs high sugar and low pH to reduce repulsion and hydration.

Kappa-carrageenan is known for which interaction in dairy systems?

Answer: Binding to casein micelles to stabilize suspensions such as chocolate milk

Carrageenan associates with casein, giving stabilization at very low use levels.

Which gum shows synergistic gelling with xanthan gum?

Answer: Locust bean gum

Xanthan and LBG form a thermoreversible elastic gel, which neither forms alone.

Low-acyl gellan gum typically produces what kind of gel?

Answer: Firm, brittle gel with cations

Low-acyl gellan forms firm, brittle gels with mono- or divalent cations.