New hydrocolloid more viscous than guar gum: study

Also known as jute, Corchorus olitorius is a plant native to Egypt and the Middle and Near East. Its stem is rich in fibre and its leaves in vitamin B and beta carotene, meaning it has been consumed as a nutritious food in some parts of the world. The team investigated the stand-alone characteristics and rheological properties of the new hydrocolloid, which was obtained by modified ammonium sulfate fractionation (VHLC). The viscoelastic properties were measured using low-amplitude oscillatory measurements, and the team reported that the hydrocolloid exhibited "gel-like character" at the concentration of higher than 0.5 per cent (w/w). "Viscosity of the hydrocolloids surpassed other food hydrocolloids such as guar gum and locust bean gum at the same condition (0.25 to around 1.0 per cent (w/w), 25ºC". They also noted that when the hydrocolloid was heated over 60 ºC (to around 100ºC), an irreversible increase in viscosity was seen. This, they said, suggests a conformational change of the polysaccharide molecule. In their conclusion the researchers wrote: "It is well acknowledged that high viscosity of food hydrocolloid is one of the most important requests for food industry, and, therefore, VHLC could be an interesting and promising thickener. " Further study should be conducted to fully understand its potential, they said. In fact, the same team has previously reported on the potential of a hydrocolloid from Corchorus olitorius for use in food. Last year the journal Food Hydrocolloids published a study in which strong synergistic effects between the Corchorus olitorius hydrocolloid (HLC) and established hydrocolloid kappa-carrageenan were observed. They reported that the synergistic effect on mixed gel made with kappa-carrageenan was different from mixed gels with locust bean gum. In the case of addition of HLC, the maximum synergistic effect was observed at the sugar composition (kappa-carrageenan/HLC) of 90/10 while that of kappa-carrageenan/LBG were observed around 60/40 to 50/50. "The difference implies that HLC could not only be an alternative to LBG in many applications, but may introduce new functions to kappa-carrageenan and other hydrocolloids," they said. Sources: Food Hydrocolloids (Elseveier) Published online ahead of print Doi: 10.1016/j.foodhyd.2008.03.012 Title: "High viscosity of hydrocoloid from leaves of Corchorus olitorius L" Authors: Eiji Yamazaki, Osamu Kurita, Yasuki Matsumura Doi: 10.1016/j.foodhyd.2007.03.009 "Hydrocolloid from leaves of Corchorus olitorius and its synergistic effect on kappa-carrageenan gel strength" Authors: E. Yamazaki, O. Kurita, Y. Matsumura

New hydrocolloid more viscous than guar gum: study

A new study from Japan into the rheological properties of a hydrocolloid from the leaves of Corchorus olitorius has found it to have even better viscosity than guar hum and locust bean gum, adding to evidence of its food industry potential.

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