Food Hydrocolloids
Objectives
This course aims to familiarize students with key hydrocolloids used in the food industry and small-scale production, highlighting their role in texture modification and product stability. Students will gain an understanding of the origin, molecular structure, and the relationship between structure and functional properties of these compounds, as well as their main technological functions and applications in gastronomy and food processing.
General characterization
Code
9773
Credits
3.5
Responsible teacher
Bruno Souza Moreira Leite, Mário Emanuel Campos de Sousa Diniz
Hours
Weekly - 2
Total - 42
Teaching language
Português
Prerequisites
No requirements!
Bibliography
- G. O. Phillips (Author, Editor), P.A. Williams (Editor), Handbook of Hydrocolloids, Woodhead Publishing Ltd; 2nd Revised edition, 2009
- A. Nussinovitch, Madoka Hirashima, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification, CRC Press, 2013
- Molecule-R, Molecular Gastronomy Cookbook with 40 New Recipes, Molecule-R, 2013
Teaching method
The curricular unit "Hydrocolloids in Food" adopts a teaching methodology centered on the articulation between theoretical exposition of fundamental concepts and hands-on experimentation in a laboratory setting. The theoretical classes, supported by multimedia resources, present the structural, functional, and applicative principles of hydrocolloids used in the food industry and contemporary cuisine. The theoretical-practical sessions enable critical analysis of case studies and real-life applications, with a particular focus on avant-garde culinary practices. The practical classes ensure the development of technical skills through the manipulation and application of different hydrocolloids in diverse scenarios. This methodology aims to ensure the consolidation of theoretical knowledge, the acquisition of specialized operational competencies, and the ability to solve problems in real contexts of gastronomic innovation.
Evaluation method
Assessment includes the completion of an individual project involving the development of one or more innovative food products using at least three hydrocolloids with distinct characteristics, culminating in an oral presentation and the submission of a technical report.
Subject matter
1. Introduction to Hydrocolloids
- Definition of hydrocolloids and their role within food science.
- Classification by origin: plant-based (macroalgae and seeds), bacterial, synthetic.
- Main functions: thickening, gelling, stabilizing, suspending, film and foam formation.
- Relationship between molecular structure and physicochemical properties (solubility, viscosity, elasticity, synergistic behavior, etc.).
2. Study of Hydrocolloids by Functional Groups
- Agar-Agar
- Origin and composition;
- Formation of thermoreversible gels;
- Aplicações em sobremesas e pratos gelificados.
- Alginates
- Structure and properties;
- Calcium reactions: direct and reverse spherification;
- Encapsulation techniques and creative applications.
- Carrageenans
- Types (kappa, iota, lambda) and behavior in the presence of proteins;
- Applications in dairy products and structured desserts.
- Gellan Gum
- Distinction between high-acyl and low-acyl forms;
- Formation of thermally stable gels;
- Use in precision applications and plated presentations.
- Xanthan Gum
- Non-Newtonian behavior;
- Stabilization of emulsions and suspensions;
- Applications in beverages and sauces.
- Methylcellulose
- Heat-induced gelling;
- Applications in frying, food shaping, and edible films.
- Maltodextrin
- Origin and characteristics;
- Use in the encapsulation of fats and aromas;
- Production of flavored powders.
3. Practical Classes
- Preparation of gels with carrageenans, gellan, methylcellulose, and xanthan gum, evaluating texture, transparency, and stability.
- Exploration of synergies between hydrocolloids (e.g., carrageenan + locust bean gum) and influence of different media (water, milk, juices, salts).
- Creation of sweet and savory preparations such as puddings, foams, transparent tarts, and plant-based meatballs.
- Application of coating techniques and film formation using gellan, carrageenans, and commercial blends (Elastic and Vegetable Gelatin).
- Development of siphon foams and fluid gels.
- Use of maltodextrin to produce flavored powders, crunchy textures, and savory meringues.
4. Final Project
- Development of an innovative gastronomic application using at least 3 studied hydrocolloids;
- Preparation of a technical sheet and oral presentation with scientific justification;
- Reflection on the technical and sensory feasibility of the developed product.