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| Wallingford, L. and T.P. Labuza. 1983. Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion. Journal of Food Science 48: 1-5. | to Top |
ABSTRACT The Baumann capillary suction apparatus, the cryoscopic osmometer, and moisture sorption isotherms were used to measure the water-binding [WBC] of several macromolecular food grade hydrocolloids. Although each method was able to distinguish between ingredients of different WBC's, the values obtained by the three methods were very different from each other. A significant correlation was only found between the osmometer data and the moisture sorption data at Aw=0.98, while neither method correlatted the WBC as determined by the Baumann method. The Baumann method was found to give the best prediction of a hydrocolloid's relative WBC in a low fat meat emulsion food system when compared to the typical WBC methods used for meats. Xanthan gum was found to be the best gum in retentio of added water.
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