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Structure and Function of Polysaccharide Gum-Based Edible Films and Coatings

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Edible Films and Coatings for Food Applications

Abstract

Polysaccharide gums are hydrocolloids of considerable molecular weight, and are water-soluble. They dissolve in and form intensive hydrogen bonds with water. Because of the size and configuration of their molecules, these polysaccharides have the ability to thicken and/or gel aqueous solutions as a result of both hydrogen bonding between polymer chains and intermolecular friction when subjected to shear. Gums dissolve in water through the formation of solvent–polymer hydrogen bonds; in solution, polymer molecules may arrange themselves into an ordered structure, called a micelle that is stabilized or fortified by intermolecular hydrogen bonds (Fig. 3.1). The micelle traps and immobilizes water and, depending on the extent of the intermolecular association, the water is either thickened, as measured by a parameter called viscosity, or converted into a gel that possesses both liquid- and solid-like characteristics or viscoelasticity.

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Notes

  1. 1.

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  2. 2.

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  3. 3.

    http://www.businessweek.com/magazine/content/06_31/b3995059.htm

  4. 4.

    http:www.pre.wur.nl/UK/Research/Food+Structuring/Microstructured/

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Acknowledgements

I would like to recognize the assistance of the following TIC Gums employees in preparing and testing the gum films and in editing the photos and figures shown in this chapter for print quality: Nick Pippen, Dan Grazaitis, Renrick Atkins, Frances Bowman and Maureen Akins.

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    Marceliano B. Nieto

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    Nieto, M.B. (2009). Structure and Function of Polysaccharide Gum-Based Edible Films and Coatings. In: Huber, K., Embuscado, M. (eds) Edible Films and Coatings for Food Applications. Springer, New York, NY. https://doi.org/10.1007/978-0-387-92824-1_3

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