The uses of different types of starches in manufacture and use in the body. The structure of the starches. Pectin Glycogen Cellulose Sodium Alginate Agar Carrageenan

1. Pectin
from Ancient Greek: πηκτικός
pēktikós, "congealed, curdled"

2. Pectin
Use in Manufacture
• In confectionery jellies to give
a good gel structure, a clean
bite and to confer a good
flavour release
• Can be used to stabilize acidic
protein drinks, such as
drinking yogurt, to improve
the mouth-feel
• Used as fat substitute in baked
goods.
Typical levels of pectin used as
a food additive are between
0.5 and 1.0% – this is about
the same amount of pectin as
in fresh fruit.
Structure
• It increases viscosity and volume
of stool so that it is used
against constipation and diarrhea
Use in the body

3. Glycogen
In 1857, Claude Bernard
described the isolation of a substance
he called "la matière glycogène", or
"sugar-forming substance

4. Glycogen
Use in Manufacture
• Glucose syrup is often
added to foods for a softer
texture, add volume and
prevent crystalline
structures of sugar forming
Structure
• Glucose is needed by cells for
respiration but too much and it is
converted to glycogen by the
hormone insulin which produced
by the pancreas
Use in the body

5. Cellulose
mid 19th century: from French,
from cellule ‘small cell’

6. Cellulose
Use in Manufacture
• Microcrystalline
cellulose (E460i) and
powdered cellulose (E460ii)
are used as inactive fillers in
drug tablets
• They act as thickeners and
stabilizers in processed foods.
Cellulose powder is, for
example, used
in Kraft's Parmesan cheese to
prevent caking inside-of the
package.
Structure
• It acts as a hydrophilic bulking
agent for faeces and is often
referred to as a "dietary fibre".
Use in the body

7. Sodium Alginate
The properties of sodium alginate were studied in1881
by the chemist ECC Stanford. He extracted a viscous
liquid from brown seaweed of the Laminaria species,
with an alkaline solution. He called this product
"Algin", a term still commonly used to describe sodium
alginate.

8. Sodium Alginate
Use in Manufacture
• absorbs water quickly,
which makes it useful as an
additive
in dehydrated products such
as slimming aids
• as a gelling agent, and
for thickening drinks and ice
cream
The food processing
industry uses 30% of
Sodium Alginate
Structure
• Alginate hydrogels are particularly
good at healing wounds and
engineer tissue to fix by binding
with water in hydrophilic polymers
Use in the body

9. Agar
early 19th century: from Malay

10. Agar
Use in Manufacture
• Agar is a natural
vegetable gelatine
alternative
• Used to make
jellies, puddings,
and custards
• Natural laxative
• Clarifying agent
Structure
• Agar-agar is approximately 80%
fibre, so it can serve as an intestinal
regulator
• Quickly digested which prevents the
body from storing unwanted fats
and sugars
Use in the body

11. Carrageenan
early 19th century: from Malay

12. Carrageenan
Use in Manufacture
• Added to yogurt, chocolate
and soymilk (diary based)
• Added to drinks to prevent
separation
• Found in frozen and
microwave meals
Structure
• Reduce swelling and inflammation
• Treat peptic ulcers
• Used as a laxative
Use in the body