Preguntas frecuentes

Name

methyl cellulose (E461)

pectin (E440)

low methoxyl (LM)

pectin (E440)

high methoxyl (HM)

sodium alginate (E401)

xanthan (E415)

Origin

a modified polysaccharide derived from cellulose rich plants.

polysaccharide derived from citrus peel and apple pomace.

polysaccharide derived from citrus peel and apple pomace.

polysaccharide extracted from brown algae.

polysaccharide obtained by fermentation of Xanthomonas campestris

Texture

thermoreversible soft elastic gel

when heated; helps form and stabilize foams when cold

thermoreversible gels

thermoirreversible gels

thermoirreversible gel in presence of

calcium ions; shear-thinning thickener in absence of calcium

high viscosity, shear-thinning;

thermoreversible soft elastic gels w. locust bean gum or konjac

Clarity

clear, transparent

clear, transparent

clear, transparent

clear, mostly transparent

Dispersion

hot or cold water, use slow speed to avoid foaming; mix with small amount of hot water to avoid lumps and stir into the rest of the cold water

cold water; d. can be improved by mixing with sugar (3-5x)

cold water; d. can be improved by mixing with sugar (3-5x)

cold water; d. can be improved by mixing with sugar (3-5x); add. of acidic liquids may cause precipitation of alginic acid

cold or hot water; d. can be improved by mixing with sugar (10x) or glycerol, alcohol or vegetable oil.

Hydration (dissolution)

cold water, leave over night; add salt after complete hydration

cold or hot water

cold or hot water; will not dissolve if > 25% sugar

cold or hot water; if cold, allow to hydrate for a couple of hours

cold or hot water; does not hydrate

at high sugar concentrations (>65%).

pH

2-13

2.5-5.5

2.5-4

2.8-10

1-13

Setting

gels when heated to 50-60 °C

40-85 °C (depending on pH and degree of methoxylation)

independant of temp.

Melting

melts below the setting temperature

yes

no

no (but prolonged heating at low/high pH will destabilize gel)

Promoter

alcohol rises setting temperature

requires calcium ions for gelling; can gel in presence of milk (0.6-0.9% pectin required)

requires acidity (pH < 3.5) and high sugar contents for gelling (60-80% soluble solids, mainly sugar)

requires calcium for gelling

Inhibitor

salt lowers setting temperature

high sugar concentrations, low pH

pH < 4 (is corrected by addition of sodium citrate); gels at too high

ion/salt concentrations

Tolerates

acids, bases

up to ~50% ethanol (d. and hydrate in water before addition of alcohol)

acids/bases, salts, heating, enzymes, up to 60% ethanol

Viscosity of solution

low when cold, high when hot

low

low

low in neutral water, high at lower pH

high (independent of temperature)

Typical concentration

1-2% for gels; [0.26-3.4%]

[0.15-3.1%]

[0.15-3.1%]

0.5-1% for normal spherification; [0.3-5%]

0.25% thin running sauce, 0.7-1.5%

thick sauces, 0.5-0.8% foams; [0.08-

0.85%]

Synergies

guar, locust bean gum, konjac

Syneresis

yes

yes

yes

yes