Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions THESIS

124 Pages·2013·1.65 MB·English

Improving Adhesion of Seasonings to Crackers with Hydrocolloid
Solutions
THESIS

Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in
the Graduate School of The Ohio State University

By
Matthew Armstrong, B.S.
Graduate Program in Food Science and Technology

The Ohio State University
2013

Master's Examination Committee:
Dr. Sheryl Barringer, Advisor
Dr. Luis Rodriguez-Saona
Dr. Yael Vodovotz
Copyrighted by
Matthew Armstrong
2013
Abstract

Food powders were applied on crackers that had been coated using water, oil, emulsion,
sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum,
kappa-carrageenan, methyl cellulose, gum karaya, gum tragacanth, gum arabic, guar
gum, modified starch, and maltodextrin. Solutions of similar hydrophobicity to the
powder gave the greatest adhesion. NaCl, barbecue (BBQ), ranch, and sour cream &
onion (SC&O) seasoning showed greatest adhesion with water, cheese powder with an
emulsion of 12.5-25% oil, and cocoa powder with oil. For NaCl, BBQ, ranch, and SC&O
seasoning, hydrocolloids improved the adhesion over using water alone, with gellan gum
providing the greatest adhesion. Hydrocolloid structural differences, including the
presence or absence of branching, substitution of sugar units, and molecular weight were
significant contributing factors to adhesion of powders to the target surface. For cheese
powder, hydrocolloids were capable of replacing the oil within an emulsion while
improving or maintaining the same level of adhesion, with gum arabic providing the
greatest adhesion. For cocoa powder, hydrocolloid solutions were ineffective adhesives
due to differences in hydrophilicity that result in insolubility. The effect of hydrocolloid
concentration on adhesion was dependent on hydrocolloid type, with 0.5% being the
optimum concentration for most gums. Adhesion using sucrose solutions was determined
by particle size and relative hydrophobicity. Increasing sucrose concentration decreased
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adhesion of smaller particles, but increased adhesion of larger particles. Adhesion of
NaCl significantly increased with decreasing NaCl size using oil, water, and sucrose
solutions.

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Practical Applications

Hydrocolloids can be used to replace oil and sugar to adhere powders and small
particulates, such as seasonings, to a food surface while improving or maintaining the
same level of adhesion. Replacement of oil and sugar by hydrocolloids would lower fat
content and calories and would be of interest to the food industry. Solutions of similar
hydrophobicity to the powder give the greatest adhesion; therefore, powder
hydrophobicity should be considered when selecting solutions for adhesive purposes.

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Dedicated to my mother

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Acknowledgments

I would like to my advisor, Dr. Sheryl Barringer, for her perpetual guidance and
support. She has been an inspiration through her devotion to science and to her students. I
have benefited tremendously from her dedication and knowledge, and I consider myself
extremely fortunate to have worked under her leadership.
Secondly, I would like to thank my committee members, Dr. Luis Rodriguez-
Saona and Dr. Yael Vodovotz, for their impact on my educational experience and the
knowledge they imparted to me through the classes they taught.
I would like to express my sincere appreciation for my mother, Mary Ann
Armstrong, for her unconditional love and support. She has had a tremendous impact on
my life and has truly blessed me through her guidance.
Lastly, thank you to my friends and lab mates for their friendship and all of their
support and encouragement.

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Vita

2007…………………………………………Loudonville High School
2011……………………………………...….B.S. Molecular Biology, Grove City College

Fields of Study

Major Field: Food Science and Nutrition

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Table of Contents

Abstract ................................................................................................................... ii
Acknowledgments ................................................................................................. vi
Vita .................................................................................................................................... vii
Fields of Study ...................................................................................................... vii
Table of Contents ................................................................................................. viii
List of Tables ........................................................................................................ xii
List of Figures ...................................................................................................... xiii
Chapter 1: Introduction ........................................................................................ 1
Chapter 2: Literature Review ................................................................................ 4
2.1 Adhesion.................................................................................................................... 4
2.1.1 Adhesion versus Cohesion.................................................................................. 4
2.1.2 Theories and Mechanisms of Adhesion .............................................................. 5
2.1.2.1 Interparticle Attraction Mechanisms ........................................................... 6
2.1.2.1.1 Intermolecular and Electrostatic Forces............................................... 6
2.1.2.1.2 Liquid Bridges ..................................................................................... 7
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2.1.2.1.2.1 Mobile Liquid Bridges .................................................................. 8
2.1.2.1.2.2 Immobile Liquid Bridges .............................................................. 9
2.1.2.1.3 Solid Bridges ...................................................................................... 10
2.1.2.1.4 Mechanical Interlocking and Surface Roughness .............................. 11
2.1.2.2 Wetting and the Theory of Thermodynamic Adsorption .......................... 13
2.1.3 The Influence of Surface Tension on Adhesion ............................................... 14
2.1.4 Powder Properties ............................................................................................. 15
2.1.4.1 The Influence of Particle Size on Adhesion ............................................. 15
2.1.4.2 The Influence of Geometry on Adhesion .................................................. 17
2.1.4.3 The Influence of Hydrophilicity on Adhesion .......................................... 18
2.1.5 Adhesion Measurement .................................................................................... 19
2.1.6 The Influence of Relative Humidity on Coating .............................................. 20
2.2 Hydrocolloids .......................................................................................................... 22
2.2.1 Microbial .......................................................................................................... 23
2.2.1.1 Gellan Gum ............................................................................................... 23
2.2.2 Algal ................................................................................................................. 26
2.2.2.1 Carrageenan .............................................................................................. 27
2.2.2.1.1 Kappa-Carrageenan............................................................................ 27
2.2.3 Tree Gum Exudates .......................................................................................... 29
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