Ahmed M A HAMAD, SAİM ATEŞ, EKREM DURMAZ

Evaluation of the Possilities for Cellulose Derivatives in Food Products

Bu çalışmada gıda ürünlerinde selüloz türevlerinin değerlendirilme olanakları incelenmiştir. Odun çok önemli bir doğal kaynaktır. Ayrıca dünyadaki yenilenebilir kaynaklardan birini teşkil etmektedir ve selüloz, selülozik olmayan polisakkaritler (hemiselüloz ve pektin) ve lignin gibi yapısal bileşenlerin bulunduğu heterojen doğal bir malzemedir. Selüloz, suyla birleştiği zaman özgün fiziksel ve kimyasal özelliklerinden dolayı uygun bir gıda katkı maddesi olmaktadır. Selüloz ve fiziksel ve kimyasal türevleri gıda imalatında uzun yıllardır kullanılmaktadır. Fiziksel olarak modifiye edilmiş selüloz, düşük kalorili yiyecekler, alkollü içeceklerde tatlandırıcı yada yapay tatlandırıcılar gibi toptan gıda özelliklerinin arzulandığı pek çok üründe kullanışlı olmaktadır. Selüloz hem yoğunlaştırma hem de emülsiyon reaksiyonlarına katılmaktadır. Gıdalardaki selüloz türevleri reolojik özelliklerin düzenlenmesinde, emülsiyonlaştırma, köpük stabilizasyonu, buz kristallerinin modifikasyonu ve su bağlama kapasitesinde kullanılmaktadır

Gıda Ürünlerinde Selüloz Türevlerinin Değerlendirilme Olanakları

In this study, it was investigated evaluation possibilities of cellulose derivatives in food products. Wood is a very important natural source and one of the world's renewable resources as being very heterogeneous natural material which consists of mainly cellulose, non-cellulosic polysaccharides (hemicelluloses and pectin) and lignin. Cellulose is one of the popular food additives due to its unique chemical and physical properties when combined with water. Cellulose and its physical and chemical derivatives have been used in fabricating formulated foods for a long time. The physically modified celluloses are useful in many products where desirable bulk properties whichinclude reduced- or low-calorie foods, flavour oil imbiber or flow able products such as artificial sweeteners and flavour packets. Cellulose is also added to sauces for both thickening and emulsifying action. Cellulose derivatives in foods are used the regulation of rheological properties, emulsification, stabilization of foams, modification of ice crystal formation and water-binding capacity

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