CLASSIFICATION OF FOOD POLYSACCHARIDES ACCORDING TO THEIR CHEMICAL NATURE AND FUNCTION IN DAIRY PRODUCTS

Authors

  • O. Oliinichenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Ya. Zhukova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • К. Kopylova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

polysaccharides, dietary supplements, emulsifiers, stabilizers, dietary fiber, milk fat substitutes

Abstract

The main issues analyzed in this review are food polysaccharides diversity and the problems associated with their classification. Depending on economic considerations, market trends and functions in food products, polysaccharides can be attributed to the following groups: 1) stabilizers, emulsifiers, gelling agents and thickeners, which are used in order to improve the texture, increase product stability and extend its shelf life; 2) dietary fibers, conferring prebiotic properties to the final product; 3) milk fat substitutes or imitators reducing the calorie content of foodstuffs. Substantially each of food polysaccharides belongs to several groups, that is why they can be seen as multifunctional dietary supplements with a wide range of functional assignments that range from improving product quality, reducing its cost, and conferring health benefits. However, up to this day in Ukraine there hasn’t been developed an effective monitoring mechanism of food additives production and application. Likewise there exists no full termbase, classification and legislative regulation of dietary polysaccharides, which are of great importance for effective scientific communication and solving technological problems.

Downloads

Download data is not yet available.

References

Directive 2000/13/EC of the European Parliament and of the Council on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs.

Kirk-Othmer Encyclopedia of Chemical Technology, 4th edition, Vol. 10/ Roy E. Morse and N. Singer. – 2000. – P. 352.

Floyd K. Nixon, Milk composition and method of making// заявл. 03.11.1992, друк 09.11.1993, № US5260084 A.

David A. Smith, Kathleen M. Clark, Mark F. Firary, Non-fat cream cheese product and method for manufacture thereof // заявл. 17.11.1992, друк 28.05.2002, № CA2061346 C.

Sibel Roller. Handbook of Fat Replacers/ Sibel Roller, Sylvia A. Jones. – CRC Press, 1996. – P.58-65.

Yonnie D. Yun, Zheng Y. Yan, Edible composition comprising cellulose ether and its use as fat substitute in dairy product // заявл.27.07.2011, друк 04.06.2014, № EP2736353 A1.

СанПиН 2.3.2.1293-03 «Гигиенические требования по применению пищевых добавок». – Пищевое производство.

Codex Alimentarius. Volume 8. Fats, oils and related products, 2nd ed., 2001 / Rome: Food and Agriculture Organization. – P.81.

Lehane D.A., A natural low fat cheese and process for preparation thereof // заяв. 08.07.2007, друк.11.12.2008, №WO2008148895 A1.

Hans Zoerb, Use of very long chain inulin for inhibiting the growth of ice crystals in a frozen foodstuff// заявл. 19.06.2008, друк 31.12.2008, № WO2009000535 A1.

Veen M., Budemann. A., Fat substitute compositions comprising inulin and cassia gum // заявл. 10.09.2012, друк. 21.03.2013, № WO2013037739 A1.

Valli R.C., Morrison N.A., Methods of making sterilized milk compositions comprising native gellan gum// заявл. 01.02.2001, друк. 16.12.2003, № US6663911 B2.

Whelan R. H., Conant F. R., Cheese food product // заявл. 09.06.1977, друк. 06.03.1979, № US4143175 A;

Gabby J., Corbin D., Lowe J., Ice milk or low fat imitation ice cream // заявл. 10.01.1972, друк. 26.06.1974, № US3800036 A.

Cajigas S., Instant yogurt composition and process // заявл. 26.04.1989, друк 11.09.1990, № US4956185 A;

Merkenich K., Processed cheese preparations and method of making // заявл. 09.12.1991, друк 10.08.1993, № US5234707 A.

Gudnason G.V., Crowe L.M., Chang S.M., Production of liquid yogurt stabilized with high methoxyl pectin // заявл. 21.05.1981, друк 05.06.1983, № US4391830 A.

Laaman T.R., Chang P. K., Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages // заявл. 15.05.1998, друк 21.09.1999, № US5955136A.

Carpenter R.N., Finnie K.J., Olsen R.L., Imitation cheese composition and products containing starch // заявл. 09.09.1996, друк 15.09.1998, № US5807601 A.

Glabe E.F., Ice-cream stabilizer // заявл. 22.06.1948, друк 05.06.1951, № US2555849A.

Yuan C.R., Starch-emulsifier composition and method of making // заявл. 23.10.2001, друк 26.11.2002, № US6485575B2.

Horan W.J., Schweid J.M., Emulsification system for creamy cheese food products // заявл. 05.12.1986, друк 15.12.1987, №US4713255 A.

Hosomi T, Processed food composition containing dextrin //заявл. 02.07.2008, друк 13.01.2011, № US20110008502 A1.

Інформаційно-пошуковий сайт [електронний ресурс] – режим доступу: http://www.foodingredients.ru/rticle-polydextrose. html.

Asher Y.J., Mollard M.A., Process for producing low or non fat ice cream // заявл. 27.08.1991, друк 01.06.1993, №US5215777 A.

Batz, J.Z., Mueller T. A., Drummond R., Method of making a low fat cheese product // заявл. 28.12.1998, № US 5277926 A

Gamay A., Process for preparing low fat cheese products// заявл. 30.04.1992, друк 06.04.1993, № US5225220A.

Dea I.A.C, Finney D.J., Stabilized spoonable ice cream // заявл. 05.10.1977, друк 20.03.1979, № US4145454 A.

Yun Y. D., Yan Z. Y., Li M. H., Edible composition comprising cellulose ether and its use as fat substitute in dairy products //заявл. 27. 07. 2011, друк 04.06.2014, № EP2736353 A1.

Інформаційно-пошуковий сайт [електронний ресурс] – режим доступу: http://deus1.com/dobavki_pischevye-alginat.html#АЛЬГИНАТ НАТРИЯ Е401.

Steiner A.B., Alginate ice-cream stabilizing composition // заявл. 21.10.1946, друк 25.10.1949, № US2485934 A.

Igoe R.S., Compositions for stabilizing soft serve and hard frozen yogurt // заявл. 14.12.1977, друк 11.12.1979, №US4178390 A.

Blanshard J.M.V., Polysaccharides in Food/Blanshard J.M.V., Mitchell J.R., – Butterworth-Heinemann, 1979, – P. 378.

Albertsson, P.-A. Partition of Cell Particles and Macromolecules/Albertsson, P.-A. – New York, Wiley-Interscience, 1986, – P.425.

Syrbe A., Polymer Science Concepts in Dairy Systems – An Overview of Milk Protein and Food Hydrocolloid Interaction/ Syrbe A., Bauera W. J., Klostermeyerb H.//Int. Dairy Journal. – 1998. – Vol. 8, P. 179-193.

ААСС Report of the Dietary Fiber Definition Committee to the Board of Directorsof the American Association of Cereal Chemistry. Submitted January 10, 2001. Publication no. W-2001-0222-01O, Cereal Foods World, Vol. 46, No. 3.

Westenbrink S., Dietary fibre: Challenges in production and use of food composition data / Westenbrink S., Brunt, K., van der Kamp J // Food Chemistry. – 2012. – Vol. 9., P. 29.

Dhingra D., Dietary fibre in foods: a review, Dhingra D. Michael M. Rajput H., Patil T. // Journal of Food Science Technology. – 2012. – Vol. 49, No. 3, P. 255-266.

Yangilar F., Structural Features, Effects on Health and Definition, Obtaining and Analysis of Dietary Fibre: A Review // Journal of Food and Nutrition Research. – 2013. – Vol. 1, No. 3, 13-23, The Application of Dietary Fibre in Food Industry.

S.P.J.N. Senanayakeand F. Shahidi, Bailey’s Industrial Oil and Fat Products, 6th edition, Vol.3, John Wiley & Sons, Inc., New York, 2005, p. 503.

Calorie Control Commentary, Vol. 24, No. 1 / Calorie Control Council, – 2006. – P.81.

Downloads

Published

2016-06-25

How to Cite

Oliinichenko, O., Zhukova, Y., & Kopylova К. . (2016). CLASSIFICATION OF FOOD POLYSACCHARIDES ACCORDING TO THEIR CHEMICAL NATURE AND FUNCTION IN DAIRY PRODUCTS. FOOD RESOURCES, 4(06), 181–193. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/307

Issue

Vol. 4 No. 06 (2016): Food Resources

Section

Слово редактора

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.