Examine hydrocolloid functionality in frozen, refrigerated foods.

Hydrocolloids impart physical stability and improve the texture of frozen and refrigerated foods. Many applications involve using microcrystalline cellulose in frozen desserts, carrageenan in frozen bread dough and alginate in refrigerated, restructured meat.

Microcrystalline cellulose (MCC) dispersions exhibit different physical properties than gum solutions and starch gels. When they are properly dispersed, the cellulose particulates and hydrocolloid component establish an insoluble cellulose structural network that provides the functionality. MCC improves the body, texture, extrusion qualities and heat-shock resistance in frozen desserts. Using MCC in an ice cream mix can preserve the original texture of frozen desserts through numerous freeze-thaw cycles by maintaining the three-phase system of water, fat and air.

Carrageenan is a naturally occurring family of carbohydrates extracted from red seaweed that provides specific gelling, thickening and stabilizing properties. One specially designed carrageenan binds moisture to minimize ice crystal growth in frozen dough during its processing, storage and repeated freeze-thaw cycles. This results in less damage to yeast cells and gluten. The proofed dough shows little variation between the initial baked volume and the baked volume after 16 weeks of freezer storage.

Carrageenan improves the volume of baked products produced from frozen dough by 15% to 20%. It may be applied to frozen dough used to make rolls, croissants, pastries and pizza.

Alginate is a natural product extracted from brown seaweed. It finds use in applications that require thickeners, stabilizers or gelling agents. Because they are cold-soluble materials, alginates can offer a broad range of flow properties for aqueous-based systems. Alginate gels can add shape and structure to uncooked meat products and help maintain product integrity through the heating process.

Compared to other ingredients that provide cold binding properties, gel formation can be controlled to fit most processing lines. Utilizing current processing techniques, alginates can provide the form, texture and appearance of meat chunks with either meat- or soy-based ingredients.

Further information. Gregory Krawczyk, FMC Biopolymer, P.O. Box 8, Princeton, NJ 08543; phone: [phone]; fax: [phone]; URL: www.fmc.com.