MY+ACTIVITIES

=ACTIVITIES=

//__AGAR AND CARRAGEENAN __// What do carrageenan and agar have in common? 1. Think about the chemical structure of carrageenan and agar - what do they have in common? 2. What are the differences between kappa, iota and lambda carrageenan? Why? __Solution __ 1. Carrageenan structure is made up of linear galactan polysaccharides which are extract from the red algae seaweed that have sulfate content of 15-40%. Agar is related structurally to carrageenan, this polysaccharide derived from certain species of red algae contains sulfated galactose monomers. 2. The repeating units and the sulphate content are different for each type of carrageenan which is kappa, iota and lambda. For kappa carrageenan, the repeating unit is D-Galactose-4-Sulfate linked with 3,6-anhydrous-D-Galactose, with 25% of sulphate content approximated where as for iota carrageenan, the repeating unit is D-Galactose-4-Sulphate linked with 3,6-anhydrous-D-Galactose-2-Sulphate, with 32% of sulphate content approximated. At last for lambda carrageenan, the repeating unit is D-Galactose-2-Sulphate and D-Galactose-2,6-Disulphate, with 35% of sulphate content approximately. It is because many red algae species produce different types of carrageenans during their developmental history. They are also different on solubility in cold water. Kappa and iota carrageenan are not soluble in cold water whereas only lambda carrageenan is soluble in cold water. It is because it depends of cation which is combined with the carrageenan in cold water. //__GELATIN __// <span style="color: #548dd4; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">1. In recent years a lot of efforts have been initiated to find new alternatives for gelatin? Why? <span style="display: block; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="color: #548dd4; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">2. Gelatin is always considered a special/unique ingredient that find many applications in food and non-food industry. Why? <span style="display: block; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -18pt;"><span style="color: #548dd4; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">3. Do you think fish gelatin can be used to replace mammalian gelatin (porcine and bovine)? __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Solution __ <span style="display: block; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo4; text-indent: -18pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">1. i) The mid-1990s witnessed a widespread health scare and concern in the world beef industry stemming from the emergence of the neurological disease called Bovine Spongiform Encephalopathy(BSE).  <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">ii) Judaism and Islam forbid the consumption of any pork-related products. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">iii) Since the late 1980s, the three East African countries of Uganda, Kenya, and Tanzania have witnessed a boom in the export of fresh water fish species to the international market, especially the European Union ang the United States. Because the fish is exported mainly in the form of “skinless” fish fillets, there is an abundance of fish skins and bones that could be used as sources of gelatin. 2<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> . i) High quality gel in dilute solution with the clean ‘melt in mouth’ (melting point <37degree Celsius)

<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">ii) At high concentration, it gives elastic gum like texture which slowly dissolve in mouth.  <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">iii)It is an effective emulsifying and foaming agent. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">iv) As polyelectrolyte, it is able to flocculate suspended particles. <span style="display: block; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">3. Yes