Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 111 views

    Modified Cellulose

    Uploaded by

    K V SATHEESHKUMAR MECH
    Modified cellulose derivatives like cellulose ethers and esters can have different properties than native cellulose, including being thermoplastic. Chemical modification of cellulose involves introducing functional groups to the cellulose backbone by substituting hydroxyl groups, with the degree of substitution measuring the average amount of substituted groups. Common cellulose derivatives include methyl cellulose, hydroxypropyl cellulose, and carboxymethyl cellulose. These find various applications as thickeners, emulsifiers, fat replacers, and to improve properties of foods, baked goods, coatings and more.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Modified Cellulose

    Uploaded by

    K V SATHEESHKUMAR MECH
    111 views19 pages
    Modified cellulose derivatives like cellulose ethers and esters can have different properties than native cellulose, including being thermoplastic. Chemical modification of cellulose involves introducing functional groups to the cellulose backbone by substituting hydroxyl groups, with the degree of substitution measuring the average amount of substituted groups. Common cellulose derivatives include methyl cellulose, hydroxypropyl cellulose, and carboxymethyl cellulose. These find various applications as thickeners, emulsifiers, fat replacers, and to improve properties of foods, baked goods, coatings and more.

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Modified cellulose derivatives like cellulose ethers and esters can have different properties than native cellulose, including being thermoplastic. Chemical modification of cellulose involves introducing functional groups to the cellulose backbone by substituting hydroxyl groups, with the degree of substitution measuring the average amount of substituted groups. Common cellulose derivatives include methyl cellulose, hydroxypropyl cellulose, and carboxymethyl cellulose. These find various applications as thickeners, emulsifiers, fat replacers, and to improve properties of foods, baked goods, coatings and more.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    111 views19 pages

    Modified Cellulose

    Uploaded by

    K V SATHEESHKUMAR MECH
    Modified cellulose derivatives like cellulose ethers and esters can have different properties than native cellulose, including being thermoplastic. Chemical modification of cellulose involves introducing functional groups to the cellulose backbone by substituting hydroxyl groups, with the degree of substitution measuring the average amount of substituted groups. Common cellulose derivatives include methyl cellulose, hydroxypropyl cellulose, and carboxymethyl cellulose. These find various applications as thickeners, emulsifiers, fat replacers, and to improve properties of foods, baked goods, coatings and more.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 19

    Modified Cellulose

    • Preparation of substances that have different


    properties from cellulose, yet they are of
    renewable origin and biodegradable
    • - One of the most important properties is that
    most cellulose esters and ethers are
    thermoplastic (cellulose is not)

    • Modified cellulose, i.e., cellulose derivatives often


    possess properties that are not easily achieved
    with totally synthetic polymers
    Basic concepts
    • The idea of chemical modification of cellulose is
    to introduce functional groups in the cellulose
    backbone
    • Usually achieved by substituting the protons in
    the hydroxyl groups of cellulose to a varying
    extent

    OH OR

    O O
    O O
    HO O RO O
    OH OR
    n n
    •Degree of substitution (DS)
    •Quality which measures the average
    amount of substituted hydroxyl groups in an
    anhydroglucose unit

    n/2

    Carboxymethyl cellulose
    Cellulose acetate with DS=2
    with DS=0.5
    (1) Homogeneous modification
    • Cellulose is dissolved and individualized cellulose chains are
    modified in a homogeneous solution
    •  Uniform, homogeneous modification

    (2) Heterogeneous modification


    • Fibres, microfibrils, nanocrystals etc. are modified in a
    heterogeneous suspension
    •  Usually results in surface modification (not necessarily)

    • The fundamental challenge in chemical modification of cellulose is


    that cellulose is relatively inert and does not automatically obey the
    common rules of organic chemistry
    • (For example, cellulose hydroxyl groups are alcohols but they do not
    form esters with carboxylic acids under normal conditions)

    • Regioselectivity is often difficult to achieve


    Cellulose ethers

    - Cellulose – alkylated – good swelling


    properties and improved solubility
    - Alkyl and hydroxy alkyl cellulose
    - methyl cellulose
    - hydroxyethyl cellulose
    - hydroxypropyl cellulose
    - carboxymethyl cellulose
    Commercial cellulose ethers
    Methyl cellulose – preparation

    • Conventional preparation by Williamson reaction with gaseous or liquid


    chloroform (SN2 type nucleophilic substitution)

    • 40% NaOH used in the industrial procedure (heterogeneous reaction)

    • DS 1.5-2.0 are produced commercially


    Hydroxypropyl cellulose

    • Using propylene oxide under alkaline


    condition
    • Thermoplastic (can be extruded at 160)
    • Soluble in cold water at MS 4
    • Gelling in water at 40C, precipitation at 45C
    • Swelling power and water solubility – vary
    with nature of substituent and DS
    • Methy-C & methylhydroxy propyl-cellulose –
    initial viscosity drop with rising temperature,
    setting to a gel at specific temperature
    • gel setting is reversible
    • Gelling temperature – dependent on
    substitution & degree
    Applications of alkyl and hydroxy alkyl cellulose
    • In baked products from gluten free flours – methy &
    methylhydroxypropyl cellulose – decrease crumbliness &
    friability of product – enables larger volume of water to be
    taken by dough, improves starch swelling during oven baking
    • In batter or coating mix for meats – decrease oil uptake in
    frying
    • Addition to dehydrated fruits & vegetables - improves
    rehydration characteristics & texture upon reconstitution
    • Protective coating for sensitive foods
    • Thickening agents in low calorie diet foods
    • Hydroxy propyl cellulose – powerful emulsion stabilizer
    • Methyl ethyl cellulose – property of whipping cream &
    whipped into a stable foam consistency
    Carboxymethyl cellulose

    • The most important ionic cellulose derivative


    • Generally produced by a substitution reaction of monochloroacetic acid to
    alkoxy cellulose
    Carboxymethyl cellulose - preparation

    • Requires 20-30% NaOH concentration


    • Temperature 50-70C
    • Exothermic process
    • Heterogeneous process in water/isopropanol (or water/t-butanol)
    • Commercial grades possess DS values 0.4-0.8
    • CMC is water-soluble when DS>0.4
    Carboxymethyl cellulose – applications
    CMC APPLICATIONS
    • Inert binding & thickening agent – used to improve
    texture of food product – jellies, pasta fillings,
    spreadable process cheeses, salad dressings & cake
    fillings & icings.
    • Retards ice crystal formation in ice cream, stabilizing
    smooth & soft texture
    • Retards undesired saccharose crystallisation in candy
    manufacturing & inhibits starch retrogradation or
    undesired staling in baked good
    • Improves stability & rehydration characteristics of
    dehydrated food products
    Fat Replacers
    • Fat may be replaced in food products by
    traditional techniques such as substituting
    water or air for fat, using lean meats in frozen
    entrées, skim milk instead of whole milk in
    frozen desserts, and baking instead of frying
    for manufacturing or preparing snack foods
    • replaced in foods by reformulating the foods
    with lipid-, protein-, or carbohydrate-based
    ingredients, individually or in combination.
    Types of Fat Replacers
    • Fat substitutes and fat mimetics
    • Fat substitutes - macromolecules that physically and chemically
    resemble triglycerides
    – chemically synthesized or derived from conventional fats and oils by
    enzymatic modification
    – Stable at cooking and frying temperatures.
    • Fat mimetics are substances that imitate organoleptic or physical
    properties of triglycerides but which cannot replace fat on a
    one-to-one, gram-for-gram basis.
    – called protein- or carbohydrate-based fat replacers, e.g., starch and
    cellulose but may be chemically or physically modified to mimic the
    function of fat.
    – 0–4 kcal/g.
    – not suitable for frying
    • Gums, starches, pectin, cellulose, and other
    carbohydrate ingredients provide some of the
    functions of fat in foods by binding water
    • provide texture, mouth-feel and opacity
    • Corn syrups, syrup solids, and high-fructose corn
    syrups are used as fat replacers in many fat-free
    and reduced-fat cookies to control water activity
    • Polyols such as sorbitol and maltitol as well as
    fructooligosaccharides may also be used to
    control aw.
    • Carbohydrate-based fat mimetics are not suitable
    for frying but can be used as fat barriers for frying
    and for baking.
    • Gums used as fat replacers are guar, xanthan, locust
    bean gum, carrageenan, gum arabic, and pectins.
    • Gums are used in salad dressings, icings and glazes,
    desserts and ice cream, ground beef, baked goods,
    dairy products, and soups and sauces.
    • Modified celluose, maltodextrin,
    polydextrose(randomly bonded polymer of glucose,
    sorbitol, and citric or phosphoric acid)

    You might also like