Evaluation Possibilities of Cellulose Derivatives in Food Products

Year 2016, Volume: 16 Issue: 2, 0 - 0, 02.12.2016

Saim Ateş , Ekrem Durmaz , Ahmed Hamad

https://doi.org/10.17475/kastorman.289749

Cited By: 2

Abstract

Odun çok önemli bir doğal kaynaktır ve dünyadaki yenilenebilir kaynaklardan olan selüloz, selülozik olmayan polisakkaritler (hemiselüloz ve pektin) ve lignini içeren 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. Ayrıca 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. 

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