The World of Polysaccharides – What are the applications of polysaccharides in food processing?

Polysaccharides are a class of natural polymer compounds, which are polymers of aldoses or ketoses linked together by glycosidic bonds, and are found in higher plants, algae, fungi and animals, and are the most abundant biopolymers in nature.
According to their sources, polysaccharides can be divided into animal polysaccharides, plant polysaccharides, microbial polysaccharides and artificial biosynthesis of polysaccharides, etc., with a variety of biological functions, is the composition of plants, animals and microorganisms of the extracellular structure of the material (eg, cellulose and butyrospermumabilitans), the energy material (eg, starch and glycogen);
At the same time, as the life process plays a central role in molecules such as genetic material, enzymes, antibodies, hormones, membrane proteins and lipids, polysaccharides are its indispensable components, polysaccharides can also be formed with proteins and lipids glycoproteins, lipopolysaccharides, in the cellular recognition, secretion, as well as in the processing and transfer of proteins and so on, plays an indispensable role;
Polysaccharides also have a wide range of pharmacological effects, such as enhancement of immunity, anti-tumor, anti-virus, hypoglycemia, protection of gastrointestinal function and other activities, is one of the hotspot areas in the research and development of health care products and pharmaceuticals, and at the same time, due to the polysaccharides have a special physicochemical properties, they are also widely used in the food industry.
Animal polysaccharides
Animal polysaccharides exist in almost all animal tissues and organs, mainly distributed in the cell matrix, in addition to serving as energy resources and constitutive materials, but also involved in a variety of cellular activities in the phenomenon of life, such as chitin is mainly distributed in the crustacean shrimp, crabs, insects, shells, is the main component of the exoskeleton of arthropods;
Chondroitin sulfate and keratan sulfate are mainly found in cartilage and skeleton tissues, which have a protective effect on corneal collagen fibers, and can promote the growth of fibers in the stroma, enhance permeability, improve blood circulation, accelerate metabolism, and promote the absorption of osmotic fluid and the elimination of inflammation;
Hyaluronic acid in the joint fluid, vitreous body, umbilical cord in high content, is the composition of the body’s interstitial cells, vitreous body of the eye, synovial joints and other connective tissues of the main components, in the body to play a water retention, maintenance of the extracellular space, regulating osmotic pressure, lubrication, and to promote the repair of important physiological functions of the cell.
1.Chitin and chitosan chitin is the second largest class of natural glycans in the living world after cellulose, mainly extracted from crustaceans, insects and other invertebrates shell. The basic unit of chitin is acetylglucosamine, which is a polymer consisting of 1,000 to 3,000 acetylglucosamine residues connected to each other through β-1,4-glycosidic bonds, and chitosan is the product of chitin after decalcification, de-proteinization and de-acetylation.
Chitosan has strong antimicrobial effect, can act on the cell surface of microorganisms and inhibit their growth, can be used as liquid condiments, beverages, meat products, aquatic products, fresh fruits and vegetables, etc. as a preservative.
Chitin and chitosan also has a very good film and biodegradability, the development of edible packaging film for fruits and vegetables packaging, can regulate the air within the package, prevent the evaporation of water from fruits and vegetables, reduce fruits and vegetables to the environment of oxygen absorption, delay the maturation of fruits and vegetables to extend the storage time.
2.Chondroitin Sulfate Chondroitin Sulfate is extracted from animal laryngeal bone, nasal bone, trachea and other cartilaginous tissues prepared by the mucopolysaccharide drugs, by the length of D a glucuronide and N-acetyl-D-galactosaminogalactose composed of disaccharide structural units, in acidic conditions can be hydrolyzed to produce glucuronic acid and aminocaproic acid.
According to the different chemical structures, chondroitin sulfate can be divided into chondroitin sulfate A, chondroitin sulfate B, chondroitin sulfate C, chondroitin sulfate D and chondroitin sulfate E, etc.. In different animals, the type of chondroitin sulfate is different. The laryngeal, nasal and articular bones of pigs, cows and sheep mainly contain chondroitin sulfate A, and the cartilage of sharks, squid and other marine animals mainly contain chondroitin sulfate.
Chondroitin sulfate has a variety of biological functions, and has a wide range of applications in the field of drugs and health care products, mainly used for arthritis and coronary heart disease treatment. In the food industry, chondroitin sulfate can be used as a food additive for food emulsification, moisturizing and odor removal.
3. Hyaluronic acid hyaluronic acid (HA) is an acidic mucopolysaccharide, its basic structure is composed of two disaccharide units D a glucuronic acid and N-acetyl glucosamine, HA has a variety of important physiological functions, such as lubrication of the joints, regulating the permeability of the blood vessel wall, regulating the diffusion of proteins, water and electrolytes and operation, and to promote the healing of wounds and so on.
In addition, HA has a special water-retaining effect, is currently found in the nature of the best moisturizing substances, known as the ideal natural moisturizing factor, widely used in maintenance products and cosmetics.
HA in food applications are mostly found in beauty class health food, external HA only acts on the surface of the skin at the application site, playing a lubricating, water retention effect, but the effect is not persistent, and oral HA through digestion, absorption, can increase the content of endogenous HA, the skin’s moisturizing effect is more persistent, so that the skin moisturized and bright, rich in elasticity, Japan and the United States, etc. have launched health food containing hyaluronic acid and Oral liquid containing hyaluronic acid.
Plant polysaccharide
Plant polysaccharides are macromolecules or complexes formed by plants in life activities, such as starch and fructans and mannose stored in the cell and other non-starch storage polysaccharides, pectin-like substances that constitute the cell, cellulose and hemicellulose, higher plants, roots, skins, leaves, seeds and flowers contained in the gum and mucilage are polysaccharides and protein complexes.
Plant polysaccharides have a variety of biological activities, such as immunomodulation, anti-tumor, hypoglycemic, hypolipidemic, anti-radiation, antibacterial and antiviral, liver protection and other health effects, it is the most researched class of polysaccharides, at present people have successfully extracted polysaccharides from nearly one hundred kinds of plants and widely used in the research and development of medicines and health foods.
Because plant polysaccharides have the advantages of renewable, low input, low cost, low pollution, high utilization rate, it has become a hot spot of food industry research, and is widely used in the processing and production of food.
1.Cellulose cellulose is the main component of plant cell wall, which is glucose molecules connected by β-1,4-glycosidic bond and become glucan. Cellulose is one of the most widely distributed and abundant polysaccharides in nature, and is often used as a food packaging material in the food industry. It has the characteristics of degradability, absorbability, edibility, safety, antioxidant, as well as better carbon dioxide and oxygen permeability, etc. It can be used as an active packaging material for fruits, vegetables, legumes, and meat food for moisturizing, anti-humidity, and antioxidant.
Plant cellulose as a material for the development of packaging materials such as fruit paper and seaweed paper, etc., Japan’s Sakai Riken Chemical Research Institute has been successfully extracted from soybean dregs of food fiber and processed into edible paper.
2. Starch starch is a nutrient stored in the plant body, exists in the seeds and tubers of various plants. Starch can be divided into straight chain starch and branched starch, the former is a spiral structure without branches; the latter to 24-30 glucose residues to α-1,4-glycosidic bonds connected to the first and last, in the branched chain of α-1,6-glycosidic bonds. Starch has a long history of application in food packaging materials, with the advantages of good film-forming, renewable, degradable, edible, water, oil and air permeability.
Biodegradable plastics produced with starch can be decomposed in the surrounding environment and turned into fertilizer. The corn starch packaging film developed in China is mostly used for foods with heavy grease and strong permeability, such as fast food, French fries and moon cakes.
In foreign countries, starch-based food packaging materials is also one of the hot spots in the food packaging industry research and development, the United States of America, South Carolina Clemson University to corn, soybeans, wheat as raw materials for the development of cereal films for sausage and other food packaging, and can be consumed.
3. Dietary fiber dietary fiber is a class of food nutrients that are not easily digested, mainly from the cell walls of plants, by hemicellulose, cellulose, lignin and pectin, gum, mucilage, etc., is the food has a certain physiological function of the chemical composition. Dietary fiber in the past is considered “waste”, now, people have recognized that it has an important role in protecting human health and prolonging life.
It is known that protein, fat, carbohydrates, minerals, vitamins and water are the six essential nutrients, while dietary fiber is known as the seventh nutrient. Moderate consumption of dietary fiber can improve the cavity and dental function, promote the growth of beneficial intestinal flora, prevention and treatment of constipation, conducive to weight loss mouth”, but also improve the symptoms of diabetes mouth.
According to different solubility, dietary fiber can be divided into two categories: soluble fiber (SDF) and insoluble fiber (IDF).
SDF is mainly resistant oligosaccharides, resistant dextrins, modified cellulose, synthetic polysaccharides, and plant colloids, etc. SDF can absorb water and swell, so that the original volume and mass increase, forming a gel-like substance, in the food, mainly to play the role of gelling, thickening and emulsification.
IDF mainly includes cellulose, hemicellulose and lignin, etc., which mainly plays the role of filling in food.IDF can absorb water, soften feces, increase the volume of feces, stimulate intestinal peristalsis, and accelerate defecation, in order to reduce the time that harmful substances in feces come into contact with the intestine and reduce the probability of suffering from intestinal cancer.
Corn dietary fiber is mainly composed of cellulose and hemicellulose, composed of corn hemicellulose is mainly xylose glucan, arabinoxylan, galactomannan and xyloglucan 4 kinds.
In the production of bread, cookies and other baked goods in the flour to add corn dietary fiber, can increase the bulkiness and softness of the food, to prevent food hardening in storage; and add dietary fiber food texture, taste are better.
Corn dietary fiber can also be used as soup, gravy thickener, improve the appearance of the quality of products, dietary fiber and vegetable oils, water-soluble vitamins, inorganic salts and other nutrients used as a mixture of fillings, can be used for hamburgers, beef patties and other pasta. Add dietary fiber in the steamed bread, can strengthen the dough gluten, no dry and rough texture, color and taste similar to those made with whole wheat flour, and have a special flavor.
4. Pectin pectin is an acidic polysaccharide material in plants, its main component is partially methylated α-1,4-D-galacturonic acid, residual carboxyl unit in the form of free acid or the formation of ammonium, potassium sodium and calcium salts.
Pectin is mainly found in the cell walls and inner cell layers of plants as a support substance for the inner cells, and is usually a white to yellowish powder with a slightly acidic flavor and water solubility.
According to the pectin molecule esterified galacturonic acid monomer accounted for all galacturonic acid monomer percentage, pectin can be divided into high ester pectin (esterification degree is greater than 50%) and low ester pectin (esterification degree is less than 50%), high ester pectin is stable between pH 2.5 ~ 4.5, and low ester pectin in the higher pH conditions to be more stable.
According to the composition of pectin can be homopolysaccharide and heteropolysaccharide two types: homopolysaccharide pectin such as D-galactan, L-arabinomannan and D-galacturonic acid glycosides, etc.; Heteropolysaccharide pectin is the most common, is composed of galacturonic acid glycosides, galactan and arabinomannan in different proportions, usually called pectic acid.
Pectin is often used in food as a gelling agent, thickener, stabilizer, suspending agent, emulsifier and aroma enhancer. The use of pectin gelling effect, used in the production of jam, jelly, jelly, get the product elasticity and toughness, taste lubricating and refreshing; ice cream, ice cream in the addition of pectin can play a role in emulsification and stabilization of the finished product taste delicate, smooth; yogurt, lactobacillus, juice production process to add pectin to play a role in stabilizing, thickening, and at the same time, to prolong the preservation period of the product.
5. Soybean polysaccharide soybean polysaccharide is mainly soy protein processing or tofu, bamboo and other soybean products processing by-products of soybean residue fiber as the main raw material, by pretreatment, enzymolysis, separation, decolorization, sterilization, drying and other refined processes.
Soybean polysaccharide is composed of galactose, arabinose, galacturonic acid, rhamnose, fucose, xylose and glucose, etc. The structure of its components is in the main chain of poly-rhamnogalacturonic acid and polygalacturonic acid combined with galactoglucan and arabinogalactan side chain of the approximate spherical structure.
In addition to the characteristics of general dietary fiber, soy polysaccharide also has the properties of emulsification and emulsion stability, stabilization of protein particles under acidic conditions, anti-adhesion, film-forming and foam stability, etc., which have more applications in the food industry.
Soybean polysaccharide is a glycoprotein, its protein part can be quickly adsorbed to the surface of the oil droplet, the sugar chain part of the extension to the aqueous phase in the oil droplet around the formation of a thick layer of hydration film, through the spatial site resistance to make the droplet stabilization, the stability of the emulsion is not affected by the pH value of the system, the concentration of salt ions, and has a certain degree of thermal stability.
Soybean polysaccharide as an emulsifier has been widely used in coffee creamer, emulsified seasoning, coffee mate and milk custard cream, the traditional formula often add sodium carboxymethyl cellulose, carrageenan, xanthan gum, sodium alginate, guar gum, etc. as a thickening and stabilizing agent, the formation of the product is thick, viscous taste, with soybean polysaccharide as a stabilizer for the milk drink is more refreshing taste; in the margarine, salad In margarine, salad, flavored oil, cream sauce and other foods, soy polysaccharide can partially replace the fat to maintain moisture, increase the consistency and adhesion of the product.
Soybean polysaccharide applied to rice, fried and non-fried instant noodles, noodles, wet noodles, rice noodles, macaroni, steamed buns, Cantonese rice cakes, Cantonese rice noodles, Yunnan rice noodles, etc., can be formed on the surface of rice and noodles hydration layer to maintain moisture, to prevent rice and noodles from adhering to each other, so that the food is more refreshing and delicious, such as Japanese sushi, non-fried instant noodles, Japanese rice noodles, Japanese instant rice, preserved wet noodles, etc. Using soybean polysaccharide as an anti-adhesion agent mouth, mouth and mouth. polysaccharides as anti-adhesion agent mouth.
Soybean polysaccharide added to cookies, bread, steamed bread and other foods can make the food become softer and more delicious, applied to solid punch, jelly, carbonated beverages, sports drinks, plant protein drinks and other functional beverages to play a stabilizing micro-nutrients, increase the consistency of the texture to improve the product’s mouthfeel effect;
Soybean polysaccharide added to fish ball processing can improve the water retention of fish balls, improve the stability of freezing and thawing, reduce the rate of freezing and cracking of the skin, to prevent the mixing of the soup; applied to ham sausage, sausage, luncheon meat, sandwiches, meat floss, etc., can inhibit the protein gelatinization, to avoid the separation of oil and water.
Soybean polysaccharide also has a variety of physiological health functions, often as the treatment of constipation, diabetes, obesity and other diseases of health food raw materials and carriers. In addition, soybean polysaccharide can form a layer of colorless transparent edible film on the surface of food, can be used for food surface coating.
6. Konjac glucan glucan konjac is the main component of glucan, its chemical structure is by the molecular ratio of 1: (1.6 ~ 1.7) glucose and mannose residues through the β-1, 4 and β-1, 3-glycosidic bond polymerization of heteropolysaccharides.
Konjac glucan is a high-quality water-soluble dietary fiber with good thickening, adhesion, suspension and emulsification, and most cationic and anionic edible gums have mutual solubility and synergistic properties.
Konjac glucan has good thickening properties, as a thickening additive has been widely used in fruit juice, fruit treasures, fruit tea, jam, eight treasures porridge, condiments and all pastes in the food; konjac gum and carrageenan co-solubility, there is a gel synergistic effect and is used in the production of jelly and soft candy.

7. Guar Gum Guar gum is derived from a herb widely cultivated in the arid and semi-arid regions of South Asia, and is one of the cheaper and more widely used hydrocolloids internationally. The functional polysaccharide in guar gum is guarose, whose main bond is β-1,4-D-mannose unit, and the side bond consists of a single anti-α-D-galactose connected to the main bond with 1,6 bond, and one galactose unit in the C-6 position is connected to the main bond in an average of one out of every two mannose units.
Guar gum can be dispersed in hot or cold water to form a viscous liquid, in addition, guar gum has good compatibility with inorganic salts, can tolerate monovalent metal salts, but the presence of high-valent metal ions can make the solubility decline; in the control of solution pH conditions, guar gum can form a certain strength of water-soluble thin film, but in the pH 3 or below the acidic solution will be hydrolyzed, resulting in a rapid loss of viscosity.
In the food industry, guar gum is mainly used as a thickener, water-holding agent, such as adding a small amount of guar gum in ice cream, can improve the performance of the product resistance to sudden heat, prolong the melting time, and give the product slippery and glutinous taste;
Canned food in the addition of guar gum can thicken the water in the product, and make the meat and vegetables solid part of the surface wrapped in a thick layer of gravy; in the soft cheese processing, guar gum can control the consistency of the product and the diffusion of the nature of the; in the sauce and salad dressing, guar gum can play a thickening effect, so that the organoleptic qualities of these products is better.
8. Galactoglucan Galactoglucan is a class of glucose, galactose composition of heteropolysaccharides, mainly in the endosperm of plant seeds. Galactoglucan has many unique properties, such as acid and alkali resistance, high salt resistance, high viscosity at low concentrations, and stabilized at higher temperatures, etc. It can be used as a thickener, gelling agent, film-forming agent, water retention agent and other applications in the food industry.
Galactoglucan is used in the production of salad, gravy seasoning can be used as an emulsifier, in pudding, pastry, candy, chewing gum and other foods as a gelling agent; in addition, most galactoglucan has a film-forming properties, can be used for fruits and vegetables coated with freshness.
9. Gum Arabic from a tree called Acacia, by the tree sap condensation, its main component is polymer polysaccharides and their calcium, magnesium and potassium salts, generally composed of D-galactose, L-arabinose, L-rhamnose, D-glucuronic acid.
Gum arabic used to be the most versatile and largest amount of hydrosol, widely used in the food industry. Gum arabic can be strongly adsorbed to the oil-water interface, resulting in a special emulsion stabilization effect, as an emulsion stabilizer is widely used in emulsified flavors; in the production of soft drink concentrates to add gum arabic can be stabilized flavor and essential oils;
In cola and other carbonated beverages, gum arabic is used to emulsify and disperse essential oils and oil-soluble pigments, avoiding the floating of essential oils and pigments during storage and the appearance of the pigment circle at the neck of the bottle; Gum arabic can impede the formation of sugar crystals, and it is used in confectionery as an anticrystallizing agent to prevent crystals from precipitation, and it can also emulsify the milk fat of milk sugar effectively to avoid the overflowing of the milk fat; Gum arabic is also used as a misting agent for beverages with vegetable oils and resins to increase the appearance of the beverages. Gum arabic is also used with vegetable oils and resins as a fogging agent for beverages to increase the diversity of the appearance of beverages.
10. other maltodextrin is to all kinds of starch by enzymatic process of low degree of control of hydrolysis conversion, purification, drying and become D-glucose as a structural unit, to α-1, 4-bond phase polymerization of polysaccharide substances, with good fluidity, solubility, viscosity, heat, acid and salt resistance and film-forming properties, etc., in the food industry as a filler and seasoning agents are widely used in the confectionery, milk powder, ice cream, Beverages, canned food and other foods, such as maltodextrin in cream of wheat, coffee drinks, milk powder, milk tea and other products can highlight the natural flavor of the product, improve solubility, enhance consistency, improve taste.
Flaxseed gum is a kind of plant gum which is made from flaxseed and refined by scientific processing, its main components are 60% polysaccharide and 26% protein, of which polysaccharide is mainly composed of D-xylose and L-rhamnose, etc. Flaxseed gum can be used as a thickener in the production of cooked meat products, ice cream/ice-cream, and raw and dried noodle products;
Artemisia gum is composed of D-glucose, D-mannose, D-galactose, L-arabinose and xylose, a polysaccharide with cross-linked structure, has a high degree of water absorption, can be dissolved in aqueous solution in the limit of nearly a thousand times, the formation of tough connective coagulant, in the food industry can be used as a thickener, such as as the application of the production of instant noodles and instant noodles can be used to improve the elasticity and toughness of the noodles, the texture of the creamy, with bite, without breaking the strip. It can improve the elasticity and toughness of noodles with smooth and creamy taste;
Tianjing gum is a polysaccharide composed of two monosaccharides, D-galactose and D-mannose, which can be used as a thickener instead of guar gum in the food industry; ice cream, ice-cream, raw and dried noodle products, convenient rice and noodle products, bread and vegetable protein drinks. Microbial polysaccharide
Microorganisms can produce a certain amount of various polysaccharides in the process of growth and metabolism, which can usually be divided into three categories: cell wall polysaccharides, intracellular polysaccharides and extracellular polysaccharides. Microbial polysaccharides in the food industry is widely used, can be used as food additives, anticoagulants, preservatives, etc., has been commercially developed and applied mainly gelatin, xanthan gum, short-stemmed mold polysaccharides, thermogel, lactic acid bacteria extracellular polysaccharides, bacterial cellulose and so on.
Microbial polysaccharide production cycle is short, not subject to seasonal, geographical and pest conditions, can be a large number of industrialized production, has a good market prospect.
1.Gellan gum Gellan gum is produced by Pseudomonas aeruginosa in neutral conditions, in the medium composed of glucose as the carbon source, sodium nitrate as the nitrogen source and some inorganic salts, aerobic fermentation and extracellular polysaccharide gum, is a high molecular sugar compounds by four sugar molecules in order of D-glucose, D-glucuronic acid, D-glucose, L-rhamnose through the glycosidic bond connection.
Natural or high acylated gellan gums form highly elastic low hardness gels. Acetylated gellan gum through alkali treatment to remove D-acyl to generate low acyl gellan gum, and then filtered to get purified low acyl gellan gum, i.e., commercial gellan gum, the relative molecular mass of its about 500,000. 1992 U.S. FDA permission for its use in food products, our country approved in 1996 as a food thickener, stabilizers in various types of food in the appropriate amount of use.
Gellan gum has good pseudoplasticity and rheology, flavor release, thermal stability, acid and alkali enzyme resistance and other characteristics, and in very low concentrations without heating or slightly heated to form a gel, and gel hardness, elasticity and brittleness is easy to regulate, in the food industry, mainly as a thickener, stabilizer, by the film agent, bulking agent, mainly used in beverages, bread, dairy products, meat products, noodles, pastries, It is mainly used in beverages, bread, dairy products, meat products, noodles, pastries, cookies, shortening, instant coffee, fish products, ice-cream, ice cream and other food products, and can also be used as a gelling agent for jams and jellies.
Gellan gum can be used in Chinese noodles, shepherd’s purse noodles and cut noodles to enhance the hardness, elasticity and viscosity of noodle products, improve the taste, inhibit hot water swelling, reduce the breakage of strips, and reduce the turbidity of soup; it can be used as a stabilizer in ice cream to improve its shape-keeping property;
In pastry such as cake, cheese cake, add gelatin, with moisturizing, preservation of freshness and shape preservation effect, even if refrigerated will not produce the phenomenon of aging sand; will be added to the hot gelatin solution to make cookies in the dough, can play a role in improving the level of cookies, cookies have a good degree of looseness.
2. Xanthan gum xanthan gum, also known as Hansen’s gum, is by the kale black rot wild rape Xanthomonas carbohydrates as the main raw material, aerobic fermentation bioengineering technology, cut off the 1,6-glycosidic bond, open the branched chain, according to the 1,4 bond synthesis of straight-chain composition of a kind of acidic extracellular heteropolysaccharides.
Xanthan gum in cold water, hot water dispersion is stable, in low concentration conditions can produce high viscosity, good thickening, aqueous solution has a high degree of pseudoplasticity, good stability, but also has a good dispersion and emulsification.
In 1959, the United States Department of Agriculture began to develop and utilize xanthan gum, and approved for food in 1969, is the first kind of bacterial polysaccharides widely used in the food industry, in August 1988, China’s Ministry of Health approved the hygienic standard of food-grade xanthan gum, and was included in the list of food additives.
Xanthan gum as a stabilizer, emulsifier, suspending agent, thickener, foam enhancer and processing aids in the food industry has been widely used, it can make jam, soy sauce and other sauces unified, coated with a good, non-caking, easy to fill, and improve the taste; as an emulsifier used in milk beverages to prevent oil and water delamination and to improve the stability of protein;
As a preservative to deal with fresh fruits and vegetables, can prevent water loss, browning of fruits and vegetables; will be used in various types of snacks, bread, cookies, candy and other food processing, can make the food has a superior type of preservation, longer shelf life and better taste, xanthan gum is also widely used in a variety of meat products processing, can significantly improve the product tenderness, color, flavor and water retention.
3. Short-stemmed mold polysaccharide short-stemmed mold polysaccharide is a mucilaginous polysaccharide secreted by germinating short-stemmed mold, also known as Pullulan polysaccharide, Pullulan polysaccharide or Thrive polysaccharides, is a colorless, odorless white powdery substance. Aspergillus polysaccharide has good heat and alkali resistance, stable viscosity, excellent plasticity, as a variety of food quality improver and plasticizer has a wide range of applications.
Short-stemmed mold polysaccharide and the appropriate proportion of flour, straight-chain starch mixture can be made of different flavors of artificial rice, egg noodles, macaroni or fillings, calories than the general products lower than half; in the meat products, add 0.1% short-stemmed mold polysaccharide, can significantly improve the viscous elasticity of meat products, taste and water retention; short-stemmed mold polysaccharide used in pastries, bread and rice and flour products, to prevent starch in the aging of the food, to prolong shelf life; in the chewing gum type processing, add short-stemmed mold polysaccharide to prevent starch aging, prolonging shelf life. Chewing gum class processing, add short-stem mold polysaccharide, can improve the product taste, extend the chewing time and flavor, the United States Pfizer will thrive mold polysaccharide used in the production of a new type of tooth-healthy chewing gum (eg, Listerine pocketpaks), in Europe and the United States and other places to become a hot product.

In the production of ice cream, short-stemmed mold polysaccharide can enhance the smoothness of the product, so that the product has a better flavor and texture; in chocolate processing, the use of short-stemmed mold polysaccharide, the product molding is good, the surface glossy, smooth; in the juice drink, the use of short-stemmed mold polysaccharide can be moderately increase the sense of richness, smoothness, dispersibility, stability enhancement; due to the short-stemmed mold polysaccharide in the high salt environment conditions can maintain good viscosity, can be used as a high-salt seasoning stabilizer mouth. It can be used as stabilizer for high salt seasoning.
Short-stemmed mold polysaccharide also has good film-forming properties, in the food industry can be used as packaging materials and film agent, etc., made of films and coatings can effectively prevent the oxidation of high-fat food rancidity and acidity, can also be used for preservation of fruits and vegetables.
4.Thermogel Thermogel, also known as kojic acid gel, gel polysaccharide, coagulation polysaccharide, is a combination of glucose and polymer. 1996 FDA approved its use in food.
Hot gels can be used as food additives in a variety of foods such as jellies, noodles, sausages, hamburgers, ice cream and other food products, which can improve the water-holding properties of the product, viscoelasticity, stability, and thickening effect.
Hot gel applied to meat products can improve its water content, making the product more tender and better taste; because hot gel can still maintain excellent shape and properties at high temperatures, add it to the noodles, can make the noodles have better flexibility;
Hot gel can be used as a thickener, stabilizer applied to non-fat food, increase the viscosity of the food; used in cheese products can prevent its dehydration; used in ice cream to improve its shape-keeping; add hot gel in hamburger, after cooking to form a fluffy, juicy and high yield hamburger.
5.Lactobacillus extracellular polysaccharide lactobacillus extracellular polysaccharide is lactobacillus in the growth and metabolic process of secretion to the outside of the cell wall, often seeped in the medium of a class of polysaccharides, some of which adhere to the formation of microbial pods in the cell wall, known as pods of polysaccharides, and some of them into the formation of the medium of mucus, known as mucus polysaccharides.
Lactobacillus extracellular polysaccharide in low concentration conditions can increase the viscosity without forming a gel, a small shear force can increase its mobility, shear force elimination, viscosity and quickly recovered, good stability in acidic conditions.
Lactobacillus extracellular polysaccharide in the food industry can be used as thickeners, stabilizers, emulsifiers, foaming agents and gelling agents. Containing extracellular polysaccharide fermentation agent can make dairy products with better taste, texture and flavor.
6. Bacterial cellulose, a few microorganisms can also synthesize cellulose, such as Acetobacter, Soil bacillus, Pseudomonas, Alkali-producing bacilli, Nitrogen-fixing bacteria, Rhizobium and other genera of certain species, they synthesize cellulose collectively referred to as bacterial cellulose, bacterial cellulose can be used as a food molding agent, thickeners, dispersing agents, insolubility agents applied to the food industry, such as the use of bacterial cellulose, good adhesive and high water holding capacity, can be used in man-made products. High water retention, can be used for artificial meat, artificial fish production.
7. cyclic dextrin cyclic dextrin is a new function of bacterial polysaccharides, can prevent volatile substances volatilization, and can protect spices, fat-soluble vitamins, etc. from acid and light decomposition, but also can change the spices, pigments and other physical and chemical properties of the material, such as solubility, color, taste, etc., by polymerization of cyclic dextrin resin can be used as an extraction agent for removing the bitter taste of fruit juice.
Conclusion
Because of its unique physicochemical properties and its wide range of biological activities, polysaccharides have gained a wide range of applications in the food industry, the use of its antimicrobial properties for food preservation, the use of its good film-forming and biodegradable as food packaging materials, the use of its emulsification and mobility as a food emulsifier thickening agent, the use of its special biological functions to add to the food to increase the health care of the food function, the use of non-starch Polysaccharide in the gastrointestinal tract is difficult to degrade the characteristics of the development of dietary fiber to improve the intestinal microenvironment detoxification laxative food, polysaccharide has become an important raw material and additives in the food industry.