Usage of xanthan gum in food

Xanthan gum is widely used in food applications, but it also extensively used in pharmaceutical, cosmetic and other technical application.

Following its approval as a food additive, xanthan gum found man uses in the food industry, since at low concentrations it provides storage stability, water-binding capacity and esthetic appeal.

Xanthan gum is an anionic branched polyelectrolyte. The backbone consists of α (1-4) D-glucopyranose glucan.

The unique physical and physiological properties of xanthan gum make it one of the most versatile hydrocolloids for use in a host of food.

These properties result in products with longer shelf life, improved flow, consistently, viscosity, better texture and a pleasing appearance.

It is used as a stabilizer for dressings. Ideally the product has high yield value and strong pseudoplasticity.

In syrup and toppings, the rheological properties of xanthan gum provide ease of pouring and excellent cling.

The uniform viscosity of xanthan from 5 to 70° also helps yield a uniform texture and good stability. Xanthan gum can be used to control the rheological properties of mayonnaise.

In chocolate syrups, the cocoa powder remains uniformly suspended, eliminating settling and ensuring consistency.

The xanthan gum also used in sauces, relishes, canned soups and dairy product. Its heat stability and excellent stabilizing and suspension properties are important in canned foods. Typically, xanthan gum is used in fruit juices to help to suspend the fruit particles, to prevent oil ringing and to provide good viscosity without masking the natural flavor of the fruit.

In gravy or sauces, xanthan gum binds the water so strongly that it helps to delay the formation of a surface skin.
Usage of xanthan gum in food 

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Functional properties of fat in food

Food manufactures use the many forms of fats and oils as ingredients in a wide variety of food products, or further process the fats and oils into manufactured products.

The major animal sources include butter, lard, tallow and fish and plant sources include sunflower, olive, corn, soy, cotton, palm kernel, coconut, rape and linseed.

Dietary fat contributes to the combined perception of mouth-feel, taste and aroma.

Fat in food can have different functions: exchange agents, stabilizers, gel-forming components, thickening components, consistency agents, humidity retainers and they can have the role of factors responsible for flavor and odor.

Fat also contributes to creaminess, appearance, palatability, texture, lubrication properties of foods, and increases the feeling of satiety during meals.
Functional properties of fat in food

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Functional properties of carbohydrates in food

Carbohydrates are made of carbon, hydrogen and oxygen and are classified as either simple or complex based on the number of sugar present. Carbohydrate constituents of the food undergo a variety of chemical changes during mechanism, heat or cold processing of foods.

*Nutrition. As dietary fiber, they regulate normal bowel function, reduce the postprandial hyperglycemic response and may lower serum cholesterol. Dietary fiber plays a role in preventing constipation, lowering serum glucose and cholesterol levels, and possibly aiding in weight reduction by promoting a feeling of fullness.

*Flavor and color in food production

*Sweetening. Sweet tasting carbohydrates like sucrose or glucose are multifunctional food ingredients. Different sugars vary in sweetness. Fructose is almost twice as sweet as sucrose and sucrose is approximately 30% sweeter than glucose.

*Texturing. Carbohydrates provide a range of desirable textures from crispness to smooth, soft gels. 

*Plasticizing action and humectancy. Carbohydrates are hydrophilic to different degrees, depending on their structures which governs their plasticizing action and humectancy.
Functional properties of carbohydrates in food

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Calcium – function and deficiency

Physical Function 

Structural component of bones and teeth; role in intracellular and hormonal secretion regulation, muscle contraction, and activation of some enzyme systems.

Calcium is maintained relatively high concentration in the blood and extracellular fluids, where it is needed to facilitate such functions as blood coagulation and intercellular communications.

The calcium in bones serves as a reservoir for calcium that is needed throughout the body. Bones and teeth contain more than 99 percent of the body’s calcium.

Calcium also is the key factor in normal transmission of nerve impulses. The movement of calcium into nerve cells triggers the release of neurotransmitter at the junction between nerves.

Calcium is a key component of the cell membrane and controls cell permeability and electrical properties.

Deficiency symptoms 

A low calcium intake during the growing years limits the bones’ ability to reach their optimal mass and density.

The symptoms of calcium deficiency includes rickets, osteomalacia, osteoporosis, scurvy, tetany, parathyroid hyperplasia, stunted growth, laryngospasm.

Deficiency of calcium in young girls causes late puberty, irregular menstruation, excessive bleeding with crampy pain during this period, anemia and lowered state of body resistance against infection.

Food sources 

Food sources of calcium include milk, milk products, sardines, clams, oysters, turnip greens, broccoli, legumes and dried fruits.

Calcium is classically associated with dairy products: milk, yoghurt and cheeses are rich sources of calcium, providing the major share of calcium from foods in the general diet in the United States and Canada.

When substantial amounts of grains are consumed, for like breads or as maize, these can be important sources, although the calcium in cereals tends to be less bioavailable than that in dairy products.

Calcium – function and deficiency

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The functions of protein in human body

Protein molecules serve as some of the major structural elements of living systems.

There are thousands of different proteins with a specific functions.

Proteins have many different biological functions Proteins are classified according to their biological roles.

Enzymatic Proteins
Protein found in many enzymes. Enzymes are catalysts, meaning that they increases the rate of reactions e.g. food digestion , sometimes by more than a million times without being destroyed.

Enzymes necessary for the digestion of carbohydrates, fats, proteins.

Transport Proteins
It transport iron, fats, minerals and oxygen.

Structural Proteins
It serves as structural components of cells and organisms. It is the fundamental structural material of every cell in the body.

This functions depends on specific association of protein subunits with themselves as well as with other proteins, carbohydrates or others.

Hormonal Proteins
Hormones are chemical messengers secreted into the bloodstream by various organs, such as the liver. It regulates certain activities so that a constant internal environment is maintain.

For example insulin that plays a key role in regulating the amount of glucose in the blood. It is released from the pancreas in response to a rise in blood glucose levels.

Defensive Proteins
Protein used to build special white blood cells and antibodies as a part of the body’s immune systems for fighting invasion and infection by foreign substances.

Provide energy as last resort
Actually carbohydrates are the primary fuel source but in times of need, protein can be burned to supply energy.

Build and maintain the body
Proteins are used for building and maintaining body tissues. All this tissue must be repaired and replaced.
The functions of protein in human body

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Proteins in Human Body

Protein are the main building blocks of the tissues of the body. The proteins are made up of smaller molecules called amino acids.

Once consumed (eaten) a protein is digested into the smaller amino acids and transported to the all the cells of the body where the amino acids can be put back together to make the proteins the body needs.

The human body contains thousands of different proteins, each with a specific function determined by this unique shape.

Most proteins the body makes function as structural proteins. Muscle tissues and connective tissues are mainly composed of proteins.

Collagen, which appears microscopically as a densely packed long rod, is the most abundant protein in mammals and gives skin and bone their elastic strength.

Hair and nails are made of keratin, which is another dense protein made of coiled helices.

Some proteins have an extremely important function by serving as enzymes.

Enzymes make biological chemistry efficient and less wasteful of energy.

The digestive system produces digestive enzymes whose function is to break down food into its chemical constituents.

Amylase is an enzymes that is involved in the breakdown of the polysaccharide starch into the monosaccharide glucose.

Protein can be involved in the Immune Response Mechanism and serve as carrier or transport molecules and also participate in the translation of DNA.

About half the dietary protein that consume each day goes into making enzymes, the specialized worker proteins that do specific jobs such as digesting food and assembling or dividing molecules to make new cells and chemicals substances.

To perform these functions, enzymes often need specific vitamins and minerals.

Obviously, the new born animal needs lots of proteins for growth and maturation.

The genes of DNA decide which amino acids (obtained from digestion) will go on to make a protein the cell needs for whatever structure or function requirement.

Dietary protein is one of three sources that contributes amino acids to the amino acid pool. The other two are protein turnover and biosynthesis of amino acids in the liver.
Proteins in Human Body

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Selecting the right ingredients when making cake

Selecting the right ingredients when making cake
Different ingredients serve different purpose. When a new product is being developed it is important to choose the right ones.

The main ingredients in cakes are fat, sugar, eggs, flour, a raising agent and sometimes a liquid. Flavorings may include dried fruit spices, essences, chocolate, coffee and citrus fruits. Each ingredient performs an important function.

Fat
Holds tiny air bubbles which create, texture and volume
Adds color and flavor, particularly butter and margarine
Produce cake with short crumb or rich texture

Sugar
With fat help to hold air in the mixture
Increases the volume of the cake
Sweetens the mixture and adds flavour

Eggs
Trap air, especially if they are beaten
Contain the protein albumen, which when beaten forms a foam, adding air into the mixture
Hold the fat in an emulsion once the mixture has been beaten
Contain lecithin (also a protein) in the egg yolk, which helps to keep the emulsion stable
Add color and flavor

Flour
Forms the main structure of most cakes
Soft flour has a low gluten content and gives a soft tender crumb
With the correct amount of raising agent, it helps the product to rise

Raising agent
Makes cakes light and airy
Needs to be measured accurately
Needs to be mixed evenly through the other ingredients

Liquid
Usually milk and water produces steam to help the mixture rise during baking
Combines with the protein in flour to form gluten

Cakes can be made at home or commercially manufactured and sold though retail outlets. The choice ranges from plain textured cakes to imaginatively iced and decorated special occasion cakes.
Selecting the right ingredients when making cake

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Functions of oils and fats

Functions of oils and fats
Oils and fats are concentrated sources of energy. In addition, to supply energy, oils and fats have several functions in the body:

• They carry fat-soluble vitamins (A, D, E and K) into the body and help in the absorption of these vitamins.
  
• Vegetable oils are a source of essential fatty acid linoleic acid and monounsaturated fatty acid.
  
• The subcutaneous layer of fat helps us to conserve body heat.
  
• Fats act as cushion and protect vital organs of the body.
  
• Oils and fats greatly improve the palatability and satiety value of the foods.

Functions of oils and fats

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Sources and Functions of Vitamin E

It was discovered in 1922 in vegetable oil given the name ‘tocopherol’. Vitamin E, of which there are four different forms, is fat soluble.

The four have the same name except with the prefixes alpha-, beta-, gamma-, and delta-, (the first four letters of the Greek alphabet).

Only alpha-tocopherol contributes toward meeting the human vitamin E requirement and it is the most common form of vitamin E in food.

It is our body’s major fat soluble antioxidant. It protects vulnerable polyunsaturated lipids in cell membranes, in blood and elsewhere throughout the body.

The richest dietary sources of vitamin E are the vegetable oils. Safflower and olive oil contain the highest proportion of alpha-tocopherol, followed by soybean oil.

Curiously enough, these oils are also the richest sources of polyunsaturated fatty acids, which vitamin E protects from oxidation.

Nuts and seeds such as sunflower seeds, are among the best food sources.

In western diet, vitamins E intake derives mainly from fats and oils contained in margarine, mayonnaise, salad dressing and desserts, and increasingly also from fortified food (e.g., breakfast cereals, milk, fruit juices).

Vitamin E helps reduce oxidation of lipid membranes and the unsaturated fatty acids and prevents the breakdown of other nutrients by oxygen.

Some scientists compare the function of vitamin E on the cell membrane to a lightening and nullifying the damage that occurs of lightening strikes. This function of vitamin E is also performed and enhanced by other antioxidants, such as vitamin C, beta-carotene, glutathione (L-cysteine), coenzyme Q and the mineral selenium.

In fact, there is a direct recycling process for vitamin E that requires the immediate presence of beta-carotene, vitamin C, flavonoids, and coenzyme Q to work.

Observational studies have suggested that high intake of antioxidant including vitamins E, may lower the risk of some chronic disease, especially heart disease.

Different forms of vitamin E, other than alpha-tocopherol, have immuno-regulatory functions,

Alpha-tocopherol is the most common form of vitamin E in plasma and tissues and the most extensively studied for its beneficial effect on immune function, probably because it is the exclusively component in most vitamin E supplements.
Sources and Functions of Vitamin E

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Vitamin D

Vitamin D is a fat soluble steroid hormone precursor that contributes to the maintenance of normal levels of calcium in the blood stream by increasing absorption of calcium from food and reducing urinary calcium loss (reabsorption by the kidneys).

Both effects keep calcium in the body and therefore spare the calcium that is stored in bones. When necessary, vitamin D transfers calcium from the bone into the bloodstream, which does not benefit bones.

The bones grow denser and stronger as they absorb and deposit the calcium.

Although the overall effect of vitamin D on the bones is complicated, some vitamin D is necessary for healthy bones and teeth.

Therefore, vitamin D prevent muscle aches, bone pains, chronic fatigue and osteoporosis.

Vitamin D plays a vital role in the normal functioning of the immune system and blood cell formation and also helps cells "differentiate"—a process that may reduce the risk of cancer.

From animal and human studies, researchers have hypothesized that vitamin D may protect people from tuberculosis, gum inflammation, multiple sclerosis, autoimmune arthritis, and juvenile diabetes.

Vitamin D controls the growth of normal as well as cancerous cells. It is important role in the prevention of various cancer especially cancer of the colon, prostate pancreas and breast.

Vitamin D is also needed for adequate blood levels of insulin. It stimulates the production of insulin form insulin producing cells in the pancreas.

Vitamin D isn’t actually a vitamin Vitamin D produced by the body. When the skin exposed to ultra Violet B radiation from sun, vitamin D is synthesized.

This fat soluble vitamin is transported to the liver and kidneys and become activated vitamin D.
Vitamin D

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Carbohydrate

In order to carry out its day to day physiological functions and maintain a constant body temperature (due to invariably in an environment of changing temperatures), the body requires a constant source of energy.

Carbohydrates are an important energy source in the human diet. They generally supply about 45% of the energy requirement in developed countries and up to 85% in developing countries.

Carbohydrate are the cheapest, most efficient and most readily available source of food energy in the world, since they are the main constituents of the foods that are the easiest to produce and that can be obtained throughout the world, namely, grains, legumes and potatoes.

Carbohydrate are the most widely distributed, naturally occurring organic compounds on earth.

Carbohydrates have been considered a fundamental source of nourishment and inexpensive and versatile staple of the diet.

The carbohydrates are a class of chemical compounds that consists of carbon, oxygen and hydrogen. The carbohydrates that are important in nutrition include the sugars, the starches, the dextrin and glycogen.

The functional properties of carbohydrates in food include:
*Nutrition
*flavour and color production
*Sweetening
*Texturing
*Plasticizing action and humectancy

Dietary guidance for consumption of carbohydrates has resemble laboratory analysis of carbohydrates: take way fat and protein and the remainder must to be carbohydrate.

Nutritionist generally accept the fact that humans don’t need more than 10-12% kilocalories from protein, and less than 30% of kilocalories from fat.

Subsequently, intake of carbohydrate should be 55% of kilocalories or more.

Human diets historically have contained 40-80% of their energy as carbohydrate although as income increase, so does the fat content of the diet while carbohydrate content of the diet, especially the starch, decreases.

Starch is the major plant polysaccharide that is readily digested in the intestine and thus serves as a source of carbohydrates.

The major portion of energy requirements of human is met by starch of cereal grains and tubers such as potatoes.

What exactly is a carbohydrate? As the names implies, an empirical formula of CH2O (or CH2O) was often encountered, with molecular formulae of C5H10O5 and C6H12O6 being most common.

It was founded in the nineteenth century that carbohydrates in general have a formula Cn(H2O)n. They were therefore thought to be hydrates of carbon and hence were called ‘carbohydrates’.

The water solubility of these molecules was commensurate with presence of hydroxyl groups and there was always evidence for the carboxyl group of an aldehydes of ketone.
Carbohydrate

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