On food and cooking the science and lore of the kitchen ( PDFDrive ) 1514
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cellulose,theyarepartlysolubleinwater,and
thereforecontributetothesofteningofcooked
vegetablesandfruits.Pectinisabundant
enoughtobeextractedfromcitrusfruitsand
applesandusedtothickenfruitsyrupsinto
jamsandjellies.Thesecarbohydratesare
describedindetailinchapter5.
InulinInulinisapolymeroffructosesugars,
from a handful to hundreds per molecule.
Inulinisaformofenergystorageandasource
of antifreeze (sugars lower the freezing point
of a water solution) in members of the onion
and lettuce families, notably garlic and the
sunchoke.Liketheoligosaccharides,inulinis
not digestible, and so feeds bacteria in our
largeintestineandgeneratesgas.
Plant Gums There are a number of other
plant carbohydrates that cooks and
manufacturers have found useful for
thickeningandgellingliquidfoods,helpingto
stabilize emulsions, and producing smoother
consistencies in frozen goods and candies.
Like the cell-wall cements, they’re generally
complex polymers of several different sugars
orrelatedcarbohydrates.Theyinclude:
Agarose,alginates,andcarrageenans,
cell-wallpolymersfromvarious
seaweeds
Gumarabic,whichexudesfromcutsin
variousspeciesofAcaciatrees
Gumtragacanth,anexudatefromvarious
speciesofAstralagusshrubs
Guargum,fromseedsofashrubinthe
beanfamily(Cyamopsistetragonobola)
Locust-beangum,fromseedsofthe
carobtree,Ceratoniasiliqua
Xanthangumandgellan,polysaccharides
producedbycertainbacteriainindustrial
fermentation
Proteins
