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Linear Rate of Water Crystallization as Influenced by Temperature of Hydrocolloid Suspensions

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

The object of this study was to assess the abilities of various hydrocolloids to inhibit water crystallization at temperatures ranging from –3 to –5°C. In all instances, decreases in the initial super-cooling temperature or the hydrocolloid concentration caused increases in the linear rate of crystallization. The linear rate of crystallization vs. temperature plots indicated that suspensions of guar gum alone or with microcrystalline cellulose, locust bean gum, and carrageenan exhibited the greatest temperature dependence, whereas suspensions of guar gum-sucrose, carboxymethylcellulose-sucrose, and sodium alginate alone or with microcrystalline cellulose exhibited the least temperature dependence. At a 1% (wt/vol) level of use, guar gum and locust bean gum exhibited the smallest linear rate of crystallization at –5°C and carrageenan and sodium alginate (1.5% wt/vol) exhibited the largest. The results obtained from this study indicate that hydrocolloids retard the rate of water crystallization and that some are more effective than others. However, all hydrocolloids tested are far less effective than sucrose in retarding rate of water crystallization.