AnyAddy - elementoorganika.ru Brochure_rev_18.pdf · ‘Hypromellose’ along with Kosher and Halal certifications. AnyAddy® , ... Halal Certificate KMF Annual inspection . ... Product

AnyAddy®

S A M S U N G F I N E C H E M I C A L S

is a brand name of

Methylcellulose/Hydroxypropylmethylcellulose

AnyAddy®

Technical Brochure

AnyAddy®


AnyAddy®

Applications

AnyAddy (Methylcellulose, Hydroxypropylmethylcellulose) Batter/coating, beverage, bakery, sauce, marinade,

meat/fish preparation, phosphate or egg replacement etc.

Reference FCC, JECFA, USP, EP, JP, KP, etc.

More Information Homepage [http://anycoat.samsung-cellulose.com]

AnyAddy, environment-friendly, uses cellulose

as primary source, which can be obtained from wood

AnyAddy®


AnyAddy ® is

AnyAddy® , a non-ionic water soluble cellulose ether, is a brand name of Samsung Fine Chemicals for HPMC (Hydroxypropylmethylcellulose) and MC (Methylcellulose)

products targeted for the food and dietary supplement applications. AnyAddy® products are derived from natural wood pulp, meeting all the requirements of the current USP, EP and JP ‘Hypromellose’ along with Kosher and Halal certifications. AnyAddy® , in compliance with FDA, EU and FAO/WHO guidelines, is produced in a GMP manufacturing facility, retaining FSSC22000(GFSI) and ISO9001 certifications as well.

AnyAddy® functional benefits in Food and Dietary Supplements: • Film Coating • Thickener • Suspension Aid • Taste Masking • Stabilizer • Emulsifier • Mouthfeel Enhancement • Moisture Retention

AnyAddy® comes in a wide variety of viscosity ranges from 3 to 100,000 cps (2% solution).

AnyAddy®

AnyAddy®


Certificates of AnyAddy ®

Other Certificates and Statements of AnyAddy ®

- TSE/BSE certification - Non-GMO certification - Allergen statement

- Residual pesticide statement - Residual solvent statement

- Gluten-free statement

Certificate Agency Remarks

FSSC 22000:2011 Certificate

SAI global Annual inspection

ISO 9001:2000 Certificate

KSA (Korean Standards

Association) Annual inspection

OHSAS 18001:2007 Certificate

CERMET Annual inspection

KOSHA 18001 Certificate

KOSHA Annual inspection

Kosher Certificate Orthodox Union Annual inspection

Halal Certificate KMF Annual inspection

AnyAddy®

AnyAddy®


General Characteristics

AnyAddy®

AnyAddy®


Product List

AnyAddy®

Viscosity (cps)

HPMC(Hydroxypropylmethylcellulose) MC (Methylcellulose)

A type(2910) B type(2906) C type(2208)

3 AN3

4 BN4

5 AN5

6 AN6

15 AN15 MC15

50 AN50 BN50

100 CN10M

400 MC40M

450 BN45M

1500 MC15H

4000 AN40H BN40H CN40H MC40H

15000 CN15U

100000 CN10T

AnyAddy®


Grade Nomenclature of AnyAddy

Substitution type:

Normal grade

Viscosity:

AN6

CN10T

BN4

A) HPMC 2910, B) HPMC 2906, C) HPMC 2208

M) ×10, H) ×100, U) ×1,000, T) ×10,000

AnyAddy®

Chemistry of AnyAddy

Product grade AN BN CN

Substitution type 2910 2906 2208

Methoxyl

content 28.0 ~ 30.0% 27.0 ~ 30.0% 19.0 ~ 24.0%

Hydroxypropoxyl

content 7.0 ~ 12.0% 4.0 ~ 7.5% 4.0 ~ 12.0%

Gel point 60ºC 65ºC 90ºC

General

properties

Readily soluble

in mixed organic

or aqueous solvent

Good plasticity

Excellent film

formation

High emulsion

stability

Excellent gel

formation

High thermo-

gelation

temperature

High water holing

capacity

The gel point can be different depending on the measuring conditions.

(For more, refer to Rheology on page 20, 21)

AnyAddy®


Stability and Conditions

AnyAddy is a stable non-ionic material in the face of wide range of pH from 3 to 11, the repetitive exposure to moisture, and high

temperature at less than 280 ℃. Dissolved into an aqueous solutions, the various viscosity is developed depending on the molecular weight and concentration. The solution based on substitution type goes through a temperature-dependent sol-gel transformation. The aqueous solution is enzyme-resistant, and the viscosity of solutions remains unchanged under the normal chemical reaction. However, the viscosity can be affected under the extreme pH conditions.

AnyAddy should be stored in a well-closed container, in a dry and cool place.

AnyAddy®

AnyAddy®


Incompatibilities

Safety

AnyAddy is compatible with food ingredients due to its non-ionic and pH independent property, except highly concentrated salt or sugar solutions.

AnyAddy is widely used for food industry. Also, AnyAddy is listed as GRAS (Generally Recognized As Safe) by FDA with no specific usage defined. Since the backbone structure of AnyAddy is

similar to the dietary fiber, approx. 95% of AnyAddy is excreted without it being absorbed into the body. - LD50(mouse, IP) : 5g/kg, LD50(rat, IP) : 5.2g/kg

AnyAddy®

AnyAddy®


Properties of AnyAddy Powder

Methylation content analysis by FT-IR Spectrum

FT-IR can be applied to assess the degree of methylation in AnyAddy. In FT-IR spectra, the most intense peak appeared at 1053 cm−1, denoting the presence of the glucose ring. The ratio of peak intensities at 1452 cm−1, which represents C H absorptions, and at 1053 cm−1 (I1452/I1053) and percent methylation. And the

normalized peak intensities at 2835 cm−1 is associated with the methyl contents. The pattern of normalized peak intensities follows the order of percent methylation.

※ Reference: Haanah. “Hydroxypropyl methylcellulose substituent analysis and theological

properties”. Carbohydrate polymers 98 (2013) 276-281

FT-IR spectra of AnyAddy

Diamond crystal ATR and a DTGS detector

Powdered samples collected at 25℃ using 64 scans

NIcolet 6700 FT-IR Spectrometer

AnyAddy®



Moisture Absorption Rate in Relation to Relative Humidity

Moisture absorption rate is the time taken for the moisture content of powder to reach its equilibrium under specifically set relative humidity. The figure below is used as an indicator to predict the moisture content of AnyAddy stored for long.

Am

ou

nt

of m

ois

ture

ab

sorp

tio

n(%

)

Storage time(day)

Am

ou

nt

of m

ois

ture

ab

sorp

tio

n(%

)

Storage time(day)

Moisture Absorption Rate of 2906

type, 4000cps 25℃, Loss on drying

Moisture Absorption Rate of 2208

type, 4000cps 25℃, Loss on drying

AnyAddy®

AnyAddy®



Thermal Analysis of AnyAddy

Thermal decomposition temperature

TGA (Thermo Gravimetric Analysis) below shows the thermal decomposition under high temperature. The

thermal decomposition is seen around 280℃.

TGA of AnyAddy Inlet gas : air

We

igh

t(%

)

Temperature(℃)

AnyAddy®

AnyAddy®


Dissolution Methods of AnyAddy ®

AnyAddy®

General info. for AnyAddy® to dissolve

In general, AnyAddy® is a highly hydrophilic polymer, especially much more hydrophilic in cold water than in hot

water. More precisely, in hot water, it is dispersed rather than dissolved. Thus to dissolve AnyAddy® adequately without lumping , using hot water is preferred.

Dispersion in hot water ⅰ. Prepare hot water above 80 ℃ and start agitating ⅱ. Add the AnyAddy into the hot water with agitation. ⅲ. Agitate the mixture until the particles are thoroughly wetted and evenly dispersed ⅳ. Cool the temperature to 20 ℃ ⅴ. The solution is transparent or slightly yellowish.

Dissolution in cold water (preferred for low viscosity AnyAddy®)

- The method is very similar to ‘Dispersion in hot water’. But, to avoid lumping the small amount of the powder has to be added evenly.

Dispersion by Dry-Blending

ⅰ. Premix AnyAddy® powder with other dry-powder ingredients thoroughly. The ratio of other dry-powder ingredients to AnyAddy® may vary from 7:1 to 4:1.

ⅱ. Add the dry mix to the water with agitation. ⅲ. Agitate until the AnyAddy® powder completely hydrates Dispersion in Oil, Syrup etc.

ⅰ. AnyAddy® can be dispersed in non-aqueous media such as vegetable oil, polypropylene glycol, corn syrup, high-fructose corn syrup, and fruit concentrate.

ⅱ. Add the AnyAddy® to the non-aqueous media. A ratio of 5 to 8 parts non-aqueous media to 1 part AnyAddy® Is recommended.

ⅲ. Agitate the mixture and AnyAddy® powder until evenly dispersed. ⅳ. Add cold water to the dispersion. ⅴ. Continue mixing until the AnyAddy® powder is completely hydrated.

⊙ methods ⊙

AnyAddy®


Properties of AnyAddy ® Solution

Concentration & Viscosity Relationship

The concentration and viscosity are interrelated, and can be predicted using the following equation.

η=(1+KC)8

η : viscosity(cps)

K : constant for each

individual polymer

C : concentration(%)

Concentration/Viscosity

Relationship 600cps under : Ubbelohde viscometer,

600cps over : Brookfield viscometer, 20℃

Vis

co

sity

(cp

s)

Concentration(wt%)

Vis

co

sity

(cp

s)

Concentration(wt%)

Concentration/Viscosity

Relationship 600cps under : Ubbelohde viscometer,

600cps over : Brookfield viscometer, 20℃

AnyAddy®

AnyAddy®



Viscosity Development as a Function of Stirring Speed

AnyAddy® is dispersed in hot water, and dissolved in cold water. When put first into cold water, lump can be formed, making it difficult to dissolve. Therefore, dispersing it into the hot water renders the dissolution easier. The faster stirring speed of impeller shortens the time of viscosity

development. To avoid air entrainment, however, proper stirring intensity should be set.

Viscosity Development of AnyAddy

as a Function of Stirring Speed AN6(8.65wt%), 30℃, Brookfield Viscometer

(LV1, 20rpm), 500g solution

Vis

co

sity

(cp

s)

Time(min)

Viscosity Development of AnyAddy

as a Function of Stirring Speed AN15(5.09wt%), 30℃, Brookfield Viscometer

(LV1, 20rpm), 500g solution

Vis

co

sity

(cp

s)

Time(min)

AnyAddy®

AnyAddy®


Properties of AnyAddy Solution

Shear Rate & Viscosity Relationship

An aqueous solution of AnyAddy displays a non-Newtonian fluid property in which its viscosity can decrease with an increasing shear rate. However, if the shear rate of AnyAddy with low concentration is more than 1/s, no change in viscosity is shown.

Shear Rate/Viscosity Relationship 20℃, Cup-cone type Rheometer

Vis

co

sity

(cp

s)

Shear rate(1/s)

AnyAddy®

AnyAddy®



Viscoelasticity in Aqueous solution

For temperature below the gelation temp., the G’ and G’’ of AnyAddy ® (HPMC and MC) have the same pattern: as temp. increases, they decline. However, above the gelation temp., HPMC have a different pattern from MC: as temp. increases, while G’’ of HPMC decreases, both MC’s G’ and G’’

increase. And also G’ and G’’ of MC are higher than those of HPMC. It means that MC’s gel is firmer than HPMC. More detailed explanation is described on the next slide. Additionally, the gelation temperature varies based on the degree of substitution. The order of increasing gelation temp. is as follows : MC < HPMC(BN) < HPMC(CN). ※ G’’ : Loss(viscous) modulus / G’ : Storage(elastic) modulus

AnyAddy®

Viscoelastic behavior by temp. change MC & HPMCs 2% solution

Parallel plate type Rheometer

<Picture of Thermal Gel>

AnyAddy®


Properties of AnyAddy ® gel

Hydroxypropoxyl substituent & Gel firmness Relationship

In a Raman spectrum, polymers containing more amorphous regions possess broader peaks, while polymers with more crystalline regions contain narrower peaks. And, according to Young & Lovell, larger proportions of crystalline regions are associated with increased mechanical strength. In case of AnyAddy, BN40M has the narrowest spectrum, while AN6 dose the widest spectrum. The order of increasing broadening is as follows : BN40M<AN50<CN40H<CN10T<AN6. This order is closely related to the % HPO. In brief, the higher the % of HPO, the lower the crystallinity of AnyAddy, which

may relate to the strength of the gel, and thus, in this case, BN40M has the highest gel firmness.

Broadening chart of the Raman spectrum

between 1660㎝-1 and 1540㎝-1

4g powder AnyAddy in 5 mL glass scintillation vial

300mW with a spectral region of 2250㎝-1 to 250㎝-1

Sentinel Sure-Cal Spectroscopy

AnyAddy®

AnyAddy % MO %HPO

AN6 28.9 9.4

AN50 28.8 8.6

BN45M 28.5 6.4

CN40H 22.9 8.7

CN10T 23.6 8.8

※ Reference: Haanah. “Hydroxypropyl methylcellulose substituent analysis and theological

properties”. Carbohydrate polymers 98 (2013) 276-281

AnyAddy®


General Properties & Applications

AnyAddy®

Properties Effects Application

Water solubility AnyAddy is dissolved in water.

In detail, soluble in cold water, dispersed in hot water. -

No ionic charge

AnyAddy is nonionic and does not react with metallic salt

s to make insoluble precipitates.

However, precipitation might occur, if too much sugar or salt is

added,.

-

Thermal gelation

Unlike other gums or hydrocolloids, AnyAddy gels at a cer

tain high temperature. The gel is thermally reversible and t

here is no viscosity change after sol-gel transformation.

Frying batter, topping (bo

il-out control), confectio

nery (pancake)

Moisture control

AnyAddy retains moisture in food system and reabsorb m

oisture when food cools after heating, and prevents growi

ng ice crystals. Additionally, AnyAddy inhibits starch retro

gradation.

Confectionery (brownie,

cake etc.), frozen food (r

aw vegetable or fish, dou

gh etc.), meat product, y

ogurt (syneresis control),

gluten free product

Surface activity

(Emulsification&

Foam stability)

AnyAddy acts as surfactants in liquid solutions to provide

emulsification, protective colloid action, and phase stabili

zation by reducing interfacial tension and oil droplet coale

scence.

※ Emulsification : oil-in-water or water-in-oil system

※ Foam stability : air-in-water system

Savory (mayo., dressings

, sauces, whipping crea

m etc.), confectionery (m

eringue, pancake),

string cheese

pH stable AnyAddy is stable over a pH range of 2.0 to 13.0. Yogurts, beverages

Thickening/

Suspending

AnyAddy imparts viscosity to liquid and semi-solid system

and the viscosity stabilizes suspensions, emulsion and sol

id particles in water-based food system with high transpa

rency

Fruit juices, soups, jams

(partial pectin replaceme

nt)

Film formation AnyAddy forms flexible clear & flexible films. This film is

used to retain moisture and reduce oil-uptake.

Dietary supplement tablet

, gum or chocolate, fryin

g batter, glazing (egg whi

te replacement), brines,

bread&confectionery,

edible film

Binding AnyAddy acts as binders for structured or extruded foods

and dietary supplement tablets, etc.

Structured or extruded fo

ods (noodle, hash brown

, chips, croquette etc.),

dietary supplement tablet

, vegetarian sausage,

meat product, gluten-fre

e product

AnyAddy®


AnyAddy® Eggless&Low Oil Vegan Mayonnaise

Why AnyAddy® in Mayonnaise?

- Replacing Oil and Egg to stabilize O/W emulsion : AnyAddy can act as a emulsifier and stabilize emulsions in its

solution

- Provide thickness to the solution : AnyAddy provides thickening property of its solution and Improves adhesion degree of formulations

- Prevent oil separation in High/Low temperature : Combining with ISP, the product has thermal/freezing stability, and the phase-stability can be improved.

Want to be slender while maintaining your menu?

This is the solution you are looking for.

With obesity being a major global concern, many food companies are working to

put healthier options on people’s dining tables.

Are you looking for ways to reduce the your diet calories?

Do you know mayonnaise is one of the high oil/calorie foods you have to avoid?

If you say so, All you need is Samsung fine Chemical’s Food ingredient

AnyAddy ® Oil and Egg replacer.

How to apply AnyAddy® in Mayonnaise?

Blend Isolated Soy Protein with

AnyAddy

Add dry mixtures to tap water

and mix for 10 minutes.

While homogenizing, add soybean oil little gradually for 5 minutes.

Add vinegar, salt and sugar and mix for 3 minutes..

Add AnyAddy to hot water(above

90℃) and disperse for 1.5h while cooling

Thermally Stable type Dressing type

AnyAddy®


AnyAddy Applied Vegan Mayoannaise

50% reduced Eggless

47% reduced

(%) (%) (kcal/100g)

- Nutrition Anaylsis

Control Vegan Mayo

75℃ 60min Heating

- Thermal Stability Test

After freeze-thawing, control’s phase is totally separated.

- Freeze-thaw Stability Test

Vegan Mayo Control

Ingredients Control AnyAddy

Soybean Oil 80.0 40.0

Egg york 5.0 0.0

Egg white 9.0 0.0

Vinegar 3.0 3.0

Salt 1.0 1.0

Sugar 2.0 2.0

Water 0.0 51.3

AnyAddy 0.0 2.7

Ingredients Control AnyAddy

Soybean Oil 80.0 40.0

Egg york 5.0 0.0

Egg white 9.0 0.0

ISP* 0.0 8.0

Vinegar 3.0 7.0

Salt 1.0 1.0

Sugar 2.0 2.0

Water 0.0 41.0

AnyAddy 0.0 1.0

- Formulas (Dressing type) (Thermally stable type)

AnyAddy®


AnyAddy® for Yoghurt

Why AnyAddy® in Yoghurt?

- Very stable in Low pH : AnyAddy is stable in wide range of solution pH(3 to 11). It can act

as a effective emulsifier and stabilizer in yoghurt base.

- Improves the mouthfeel : AnyAddy is tasteless comparing other hydrocolloid using in yoghurt and the viscosity provided by AnyAddy can improve mouthfeel. It can also improving the taste by lowering the sourness.

- Prevent Whey-off (Syneresis) : AnyAddy can stabilize the milk protein by coating it, and prevent milk protein’s precipitation within shelf life.

How to prevent whey-off/save your cost at the same time?


AnyAddy is an effective emulsifier and thickener. A little dosage is enough to

prevent whey-off and improve the taste. AnyAddy’s β-1,4- bonds are resistant to

acid/microorganism comparing to starches or other hydrocolloids, so the viscosity

is consistent through their shelf-life.

If you are interested,, please contact us.

AnyAddy ® Yoghurt stabilizer.

How to apply AnyAddy® in Yoghurt?

Disperse a blend of AnyAddy and Fruit concentrate or sugar

into 90℃ water using a high speed mixer. Mix until AnyAddy is dissolved

Mix yoghurt base and AnyAddy solution until it is homogenous

Add flavor, rest of sugar, etc

Homogenize

at 150-200bar

Cool to eg 10-15℃

Fill

Store at 5℃

Cool to eg 10-15℃

Fill

Store at 5℃

Drinking yoghurt Stirred yoghurt

AnyAddy®


AnyAddy Applied Yoghurt

- Formulas (Drinking type) (Stirred type)

AnyAddy (High viscosity type)

Yoghurt 11.5% MSNF

Sugar

Fruit concentrate

Flavour and/or colour

Water

0.15% / 0.2%

75% (8.6% MSNF)

40% (4.6% MSNF)

6%

3.5%

To taste

To 100%

Ingredients Contents(%)

AnyAddy (High viscosity type)

Yoghurt 11.5% MSNF

Sugar

Fruit concentrate

Flavour and/or colour

Water

0.2%

80% (9.2% MSNF)

6%

3.5%

To taste

To 100%

Ingredients Contents(%)

0

5

10

15

0

20

40

60

0.00 0.05 0.10 0.15 0.20 0.25 0.30

Whey

Off

(%)

mPas

% AnyAddy

Viscosity (Before Homo) Viscosity (After Homo)

Whey Off (%, Before Homo) Whey Off (%, After Homo)

Yoghurt, 4.6% MSNF

- Viscosity, whey-off (Drinking type yoghurt)

0

5

10

15

0

50

100

150

0.00 0.15 0.20 0.25 0.30

Whey

off

(%)

mPas

% AnyAddy

Viscosity Whey Off

(Stirred type yoghurt)

Healthy functional additives

pro-biotic drinks

Lower sourness beverage type drinks

milk/juice drinks

Creamy mouthfeel/higher viscosity

“smoothie” type drinks

Lower MSNF/Starch etc

cost saving

thin mouthfeel

reduce calories

AnyAddy®


AnyAddy® for Beverage/Juice

Why AnyAddy® in Beverage/Juice?

- Very stable in Low pH : Anyaddy ® is stable in wide range of solution pH(3 to 11). It can act

as a effective emulsifier and stabilizer in yoghurt base.

- Masking off-taste : AnyAddy ® can form random-coil structure in aqueous solution and taste/flavor perceptions is selectively reduced.

- Act as thickener/emulsifier : AnyAddy ® can retard the solid’s precipitation and stabilize emulsions in its solution.

Want to overcome sweetener’s aftertaste?


AnyAddy can mask various sweetener’s aftertaste and make up their lack of body

viscosity . AnyAddy’s β-1,4- bonds are resistant to

acid/microorganism comparing to starches or other hydrocolloids, so the viscosity

is consistent through their shelf-life.

If you are interested,, please contact us.

AnyAddy ® for low calorie beverage/Juice.

How to apply AnyAddy® in Beverage/Juice?

Beverage Juice

Disperse AnyAddy/sweetener

into 90℃ water using a high speed mixer.

Cool until AnyAddy is dissolved.

Mix water/flavour and AnyAddy solution until it is

homogenous

Sterilize/Pasteurize the solution and cool.

Mix AnyAddy and powder ingredients

/fruit concentrate/puree and dissolve

Into 40-50℃ water using a high speed

mixer.

AnyAddy®


AnyAddy Applied Zero-Calorie beverage

Taste Intensity

(5(Very strong) ~ 1(very weak))

0

0.5

1

1.5

2

0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8

log(s

pec

ific

vis

cosi

ty)

log(c[η])

y=0.2442x + 0.1182

R2=0.9993

y=1.8982x - 1.4145

R2=0.9858

line intersect at x=0.926

i.e. log(c*[η])=0.926

Where [η]=2.2l/g

And c* = 3.84g/l(0.384% w/w)

Determination of c* concentration for AnyAddy(Low viscosity grade)

54% masked

Body viscosity improved

AnyAddy®


AnyAddy® Reduced Oil uptake Fried foods

Why AnyAddy® in Fried foods?

- Reduction oil uptake in Fried foods : The unique thermogelation properties of AnyAddy can form a barrier film around substrate, preventing oil uptake

- Maintaining a batter shape in the way of gelation : Delivering viscosity to batter, forming a film which adds strength, and reduces the break-up of batter product

- Improving texture and fried foods quality : Strengthen gravy and tenderness, Post Maintaining crispness for hours

- Keep batter crisp while holding time : Adding AnyAddy into batter mix prevents fried foods becoming soggy texture

Can you imagine a Hamburger without French fries?

With obesity being a major global concern, many food companies are working to

put healthier options on people’s dining tables.

Are you looking for ways to reduce the oil uptake of your favorite fried food

product?

Do you want to grab some french fries without being obesity concerned?

If you say so, All you need is Samsung fine Chemical’s Food ingredient

AnyAddy ® Reduced Oil uptake Food hydrocolloid.

How to use AnyAddy® in Fried foods? - Add AnyAddy® powder into the flour and then make a batter

With AnyAddy , you can formulate French fries, Chicken nuggets, and a variety of fried

products that not only have lower oil uptake and, but look appealing and quality great.

Sample Batter / AnyAddy (%) Powder : Water (g)

French Fries 99.7 / .3 340 : 660

Sweet potato fries 99.7 / .3 400 : 600

Chicken nugget 99.7 / .3 460 : 540

Fish Stick 99.7 / .2 430 : 570

Substrate

Batter w/ AnyAddy®

Fat

Substrate

Batter w/o AnyAddy®

Fat

Moisture Oil AnyAddy

AnyAddy® How to work in Batter?

AnyAddy®


AnyAddy to Reduce oil uptake

Achieves 48% Oil uptake reduction compared to Product in market 16% oil uptake reduction compared to Control

Products Quality

Improvement in texture quality Retaining moisture Increase in Crispiness Preventing fried foods from becoming soggy texture after frying

AnyAddy to Improve Fried foods Quality!

With AnyAddy Control (sweet potato)

Oil uptake(%) in French Fries

AnyAddy®


AnyAddy to Reduce oil uptake

Chicken Nugget

Fish Stick

Products Quality

Retaining moisture Increase Crispiness Improve texture quality Prevent crystallization


With AnyAddy Control

Oil uptake(%) in Tempura batter Product

Oil absorption Moisture Content

AnyAddy®



Control AnyAddy®

Control AnyAddy®

Cheese Stick Prevent crystallization Reduce break-up Replace egg-white Improve texture

Hot dogs Leavening enhancer Maintain shape after frying Improve texture

AnyAddy in Fried food Applications

※ The recommendation table above entails a general recommendation, and the recommendation can be tailor-made in

accordance with customers’ specific formulation.

Application Characteristics needed Grades Using

amount

French fries Reducing oil uptake CN 0.1~0.5%

Sweet potato fries

Improving texture quality,

Retaining moisture, CN 0.3~0.5%

Potato chips Reducing oil uptake AN

CN

1.0~2.0%

0.5~2.0%

Chicken Nugget Reducing oil uptake,

Improving texture quality

AN

CN

0.3~0.5%

0.1~0.3%

Fish Stick Reducing oil uptake,

Increase moisture retention CN 0.1~0.5%

Hot dogs Improving texture quality,

Leavening enhancer CN 0.1~0.5%

Cheese Stick Reducing break-up CN 0.1~0.5%

AnyAddy®

AnyAddy®


AnyAddy® The Ideal Hydrocolloid For Bakery

Why AnyAddy® in Bakery products?

From bread to cakes, AnyAddy® is helping cook up

healthier, better tasting!

AnyAddy® has a high water absorption and retention capacity.

Water is retained in the bakery products. And it forms a film around

the starch granule and delays the retrogradation of the amylose by

disturbing crystallization.

AnyAddy® is of vegetable origin(wood). Purely vegetarian products

are possible when AnyAddy® is simultaneously used as substitute

for animal protein and fat.

Affordable high quality bakery products can now be achieved usign AnyAddy®

Thermal gelation

- Keeps the shape of product

- Prevents boil-out

- Topping and Filling for bakery products

Film forming properties

- Replacement of Egg and/or Fat

- Reduces baking powder

- Contributes to the overrun

- Whipping cream, Meringue, Ice cream

Build a structural network

- High water binding capacity

- Prevents cracking

- Delay the retrogradiation amylose

- Free of gluten

Excellent freeze-thaw stability

- Crystallization control

- Frozen bakery products

AnyAddy®

AnyAddy®


※ The recommendation table above entails a general recommendation, and the recommendation

can be tailor-made in accordance with customers’ specific formulation.

AnyAddy in Bakery products Applications

Applications AnyAddy® Concentration

(Baker’s %) Effect

Cake - general BN type 0.6 % - Maintains moisture - Extends shelf life - Prevents cracking

Egg free bakery BN type 0.5 - 1.0 % - Replacement of egg

Low fat bakery BN type 0.5 – 1.0% - Reduces fat

Pancake CN type 1.9% - Reduction of baking powder - Increases volume

Gluten free products

AN /BN/CN type

1.0 % - Keeps the shape of products

Low fat whipping cream

BN type 0.5 – 2.0 % - Reduces fat - Contributes to the overrun

Egg free meringue BN type 0.5 – 2.0 % - Replacement of egg

Topping and filling CN type 0.7 – 2.1 % - Prevents boil-out

AnyAddy®

AnyAddy®


Ingredients True % Baker’s %

Control AnyAddy® Control AnyAddy®

Wheat flour 30.9 30.8 100.0 100.0

Butter 7.7 7.7 25.0 25.0

Sugar 24.7 24.7 80.0 80.0

Baking powder

1.5 1.5 5.0 5.0

Whole egg 15.4 - 50.0 -

AnyAddy® - 0.2 - 0.5

Water 19.8 35.1 64.0 114.0

Total 100.0 100.0 324.0 324.5

General formula

Methods

Benefits

AnyAddy® Egg Free Muffin

1. Creaming of butter, sugar and AnyAddy® 1% solution

2. Mixing flour, baking powder and water

3. Panning & Baking

- Egg free bakery products for people who being diagnosed with egg sensitivity

- Provides moist texture

- Delay the retrogradiation amylose


AnyAddy®

AnyAddy®




Wheat flour 17.7 18.5 100.0 100.0

Butter 8.9 4.6 50.0 25.0

AnyAddy® - 0.2 - 1.0

Whole egg 21.3 22.2 120.0 120.0

Sugar 23.0 24.0 130.0 130.0

Salt 0.4 0.4 2.0 2.0

Chocolate 26.6 27.8 150.0 150.0

Cocoa powder 1.7 1.9 10.0 10.0

Vanilla 0.4 0.4 2.0 2.0

Total 100.0 100.0 564.0 540.0

AnyAddy®

AnyAddy® Low fat brownie

General formula

Methods

Benefits

1. Mixing melted butter, melted chocolate, egg, sugar and salt

2. Mixing flour, AnyAddy® , cocoa powder and vanilla

3. Panning & Baking

1. Low calories brownie (Reduces fat)

2. Keep the shape of products

3. Provides moist texture

4. Delay the retrogradiation amylose

AnyAddy®




Wheat flour 27.0 26.9 100.0 100.0

Milk 43.2 43.0 160.3 160.3

Whole egg 20.8 20.6 76.9 76.9

Sugar 7.4 7.4 27.6 27.6

Salt 0.3 0.3 1.3 1.3

Baking powder 1.2 1.2 4.5 4.5

AnyAddy® - 0.5 - 1.9

Total 100.0 100.0 370.6 372.5

1. Blend milk and egg

2. Add wheat flour, sugar, salt, baking powder and AnyAddy®

3. Mix powdered ingredients to the liquid phase mixture

4. Pour onto a lightly greased and preheated griddle

5. Cook until golden brown on both sides


AnyAddy®

AnyAddy® Pancake

General formula

Methods

AnyAddy®


AnyAddy®

AnyAddy Control

54.5mm 46mm

21% higher

1. Increase volume

Benefits

AnyAddy® Pancake

AnyAddy®


Ingredients Control AnyAddy®

Fruits 71.4 70.4

Sugar 28.6 28.2

AnyAddy® - 1.4

Total 100.0 100.0

AnyAddy®

AnyAddy® Topping and Filling

General formula

Methods

1. Blending mixed fruits , sugar and AnyAddy®

2. Cooking

3. Topping of filling at bakery dough

4. Baking

1. Keeps the shape of products

2. Prevents boil-out

Benefits

AnyAddy®


AnyAddy®

Crust Crumb

Control

Crust Crumb

AnyAddy® + Water 120%

AnyAddy® Confectionery Mix

Ingredients Control AnyAddy®

Muffin mix 66.6 62.0

Water 33.4 37.6

AnyAddy® - 0.4

Total 100.0 100.0

General formula

Methods

Benefits

1. Mix muffin mix, AnyAddy ® to the water

2. Panning & Baking

1. Increase yield without changing crumb structure and crack in the

surface

2. Reduces cost

3. Provides moist texture

4. Retards staling of confectionary products

AnyAddy®


AnyAddy®

AnyAddy® Egg Replacement

Bread Glazing

Methods

Benefits

1. Glazing bread with AnyAddy ® solution right after baking

2. Allow ten to fifteen minutes until AnyAddy ® solution on the bread is dry

1. Replace egg white(albumen) with non-allergenic AnyAddy ®

2. Reduces cost

3. Easy to keep glazing solution

Control

Egg white AnyAddy ®

AnyAddy®




Wheat flour 52.63 52.55 100.00 100.00

Dough enhancer 1.05 1.05 2.00 2.00

Sugar 2.63 2.63 5.00 5.00

Milk powder 1.58 1.58 3.00 3.00

Salt 1.05 1.05 2.00 2.00

Dry yeast 1.05 1.05 2.00 2.00

Shortening 2.11 2.11 4.00 4.00

Water 37.90 37.90 72.00 72.00

AnyAddy® - 0.08 - 0.15

Total 100.0 100.0 190.00 190.15

General formula

Methods

AnyAddy® White Bread

1. Mix powder ingredients, AnyAddy® and water until dough is smooth and

satiny

2. Add shortening to the dough and knead

3. Let rise in a warm place until doubled in volume, about 30 minutes

4. Form the dough round with a weight of 280g

5. Rest it at room temperature for 10 minutes

6. Shape the dough into white bread and place a baking pan

7. Let rise in a warm place until doubled in volume, about 50 to 60 minutes

8. Bake the loaves at 170℃/190℃ for 35 minutes, or until golden brown

AnyAddy®

AnyAddy®


Benefits

AnyAddy® White Bread

1. Increase volume

2. Reduces cost

3. Soft crumb structure


AnyAddy®

Control AnyAddy®

20% higher oven spring (8% higher finished volume)

AnyAddy®




Rice flour 62.9 62.4 100.0 100.0

AnyAddy® - 0.6 - 1.0

Gums - 0.2 - 0.3

Water 34.6 34.3 55.0 55.0

Oil 1.9 1.9 3.0 3.0

Salt 0.6 0.6 1.0 1.0

Total 100.0 100.0 159.0 160.3

AnyAddy®

AnyAddy® Gluten free dumpling skin

General formula

Methods

Benefits

1. Blending of dry ingredients (flour, AnyAddy® , gums , salt)

2. Mixing water and oil

3. Rolling(1mm) and Cutting

4. Steaming

1. Free of gluten for people who being diagnosed with celiac disease

2. Keeps the shape of products

3. High water-binding properties (reduced syneresis)

4. Excellent freeze-thaw stability

AnyAddy®


Starch gel properties and syneresis

Addition of AnyAddy

Control AN50 BN40H CN40H CN10T

Properties of AnyAddy® with Corn Starch

Corn starch +

AnyAddy

Delaying starch retrogradation Inhibiting swelling of starch Reduction in syneresis

AN50

CN40H

BN40H

CN10T

Formation of starch gel with AnyAddy

- AnyAddy may inhibit starch granule swelling and gelatinization. - The reason why AnyAddy acts inhibition of starch gel formation is AnyAddy could compete with starch to get water for swelling.

Scanning electron microscopy

Microstructure studies showed that the starch granules appeared wrapped by AnyAddy especially when solution was added.

Starch is a predominant energy source and it is important in food industry. Understanding reaction between starch and AnyAddy is necessary to apply AnyAddy to food processing.

Control

Functional Effects

AnyAddy®

AnyAddy®


AnyAddy® in meat products

Why AnyAddy® in meat products?

- Increase in water retention AnyAddy is attached to myofibrilar proteins,

thereby preventing water loss from meat products

- More elastic on serving temp. The thermal gelation property of AnyAddy makes it

- Inhibition of ice crystal growth Due to the high water affinity of AnyAddy,

the growth of ice crystal is restricted

How dose AnyAddy® work in meat products?

For smart consumer, smart ingredient …

AnyAddy is the easiest way to improve product quality.

It has excellent compatibility with other ingredient.

Especially, if u want juicy and elastic protein products,

AnyAddy ® will be the best choice.

water doesn’t flow freely

water flows freely

AnyAddy

Without

AnyAddy

water

myofibril filament

SEM image

AnyAddy®

AnyAddy®


AnyAddy to Improve Water Retention!

※ ERR(expressible release ratio)(%) = (Total area – sausage area) / Total area

65%

reduction

ERR(%) of Boiled Pork Sausage

32.00%

23.09%

19.45%

15.00%

20.00%

25.00%

30.00%

35.00%

No gums AnyAddy(0.1%) AnyAddy(0.25%)

Methods

Benefits

1. Mincing pork meat

2. Mixing the minced pork with salt, phosphate, and etc..

3. Aging the meat paste for 24h

4. Blending AnyAddy ® powder with other hydrocolloids or starches

5. Mixing the blended powder with the meat paste by using silent cutter.

6. Casing

7. Boiling

1. Improve water retention → Higher elasticity

2. Easy-peeling

3. Reduce syneresis

※ AnyAddy percentage in the graph is AnyAddy weight out of meat weight.

AnyAddy®


AnyAddy® Surimi product application

AnyAddy ® will be an essential element for Surimi product industry.

AnyAddy ® is not only for surimi product producer, but also for customers. It makes

the producers reduce cost & the customer meet better quality product with affordable price .

AnyAddy ® enables :

• Cost cutting • Control to customize texture of product

• Improvement in gel strength • Better digestion

How & When to use …

For better and uniform quality, AnyAddy ® has to be mixed with powdery ingredients.

☆ Suggested amount : 10 % of AnyAddy ® & wheat starch mix.

(The ratio of AnyAddy ® to wheat starch has to be 1 : 9 ~ 4 :6)

Improvement in storage(elastic) modulus (G’) at 80 ℃

wheat starch 10% in SA grade surimi

AnyAddy 3% + wheat starch 7% in KB grade surimi

wheat starch 10% in KB grade surimi

• 30 % higher in G’ than SA grade

• 200 % higher in G’ than KB grade

<Surimi grading standard>

① SA grade : > 700 in gel strength

② KB grade : > 350 in gel strength ※ SA is about 40% more expensive than KB

AnyAddy ® and wheat starch interact with protein structure to a sturdy gel matrix, thereby

improving gel-strength. Additionally, in terms of workability, although G’ of surimi product

with AnyAddy ® is increased as temp. rises, it does not affect the workability since G’ is

decreased as temp. decreases.

AnyAddy®

AnyAddy®


AnyAddy® phosphate replacement

Phosphate-free meat product is not an option – It’s a Requirement.

AnyAddy® phosphate-replacement application categories

• WHC (water holding capacity) enhancer

- it can be added directly into ground meat as powdery type, like other hydrocolloids.

- it can be used as liquid type, like brining solution

• Freezing-thawing stabilizer : prevents discoloration and reduces drip loss during thawing

- it can be used as liquid type, like brining solution

Innovative AnyAddy® phosphate replacement satisfies manufacturing cost cutting as well as

consumer health, while maintaining the taste and texture of meat products.

Recommended AnyAddy® phosphate-replacement usages

• AnyAddy® phosphate-replacement type 1

- for meat, poultry, or fish, it is applicable to any type of sausage.


- it is applicable to products needed to be soaked in brine solution, especially for poultry.


- it is good for frozen raw food that discoloration easily occurs, especially in fish.

AnyAddy® Phosphate Free

AnyAddy®


AnyAddy® phosphate replacement type 1

∙ KR 10-2013-0032121

∙ PCT patent pending.

∙ Improvement in water holding capacity

How & when to use … AnyAddy® phosphate-replacement enables :

Chopping

Mixing

Aging

Mixing

Casing

Drying

Boiling

- Ham & back fat separately

- Chopped Ham, AnyAddy® , salt, & sodium nitrite, etc..

- For 24h

- Above Mixture plus ISP, whey, spice, & sodium lactate, etc..

- For 1h at 60℃

- For 2h at 85℃

∙ Control to customize texture of product

Improvement in water holding capacity

∙ Simplification of manufacturing process

∙ Cost cutting

0.00% 20.00% 40.00% 60.00%

※ ERR (Extract-release ratio)

Sausage product on sale

0.9% AnyAddy ® phosphate replacement

0.3% Phosphate & 0.3% kappa-carrageenan

ERR(%)

The smaller the percentage, the better water holding capacity

(total area – sausage area)

(total area)

X 100

★ Recommended dosage : 9 g / 1 kg pork


Patent

AnyAddy®


How to use …

Dissolve AnyAddy ® phosphate replacement & other curing agent in hot water, and then let

the hot solution cool until the solution is opaque.

☆ Suggested amount : 85 to 100 % of the amount of phosphate

pH Salinity

(%)

Pick-up

(%)

Cooking loss

(%)

Total Yield

(%)

Phosphate polymix (SDBNI) 6.41 0.55 13.17 -28.45 89.66

AnyAddy® phosphate replacement 6.47 0.59 13.38 -27.44 90.38

Pick-up after curing, cooking loss and total yield after cooking chicken breast

Factors affecting curing meat

• Ionic strength : as it gets higher, connections between filaments of myofibrils are weakened

• pH : the same as the effect of ionic strength

• Hydrocolloid : reduces cooking loss and improves freezing-thawing stability

• Salinity : the same as the effect of ionic strength, and additionally, affecst solubility of protein

Overall, the outcome is very similar to each other. AnyAddy ® phosphate replacement is a pre-mix

product, and it consists of pH control agent, AnyAddy ® , and salt.


Replacing phosphate …

The main reason using phosphate is to increase water holding capacity. Phosphate is the easiest

way to achieve the goal, but smart consumers hesitate to buy products with phosphate.

AnyAddy® phosphate replacement type 2 is the best option to satisfy them, and it completely

replace the function of phosphate.


AnyAddy®


How to use …

Dissolve AnyAddy ® phosphate replacement & other curing agent in hot water, and then let

the hot solution cool until the solution is opaque

☆ Suggested amount : 0.5 to 1.5 % AnyAddy® phosphate replacement type 3


Discoloration (L value)

sodium phosphate at -40℃

sodium phosphate at -20℃

AnyAddy ® phosphate replacement type 3 at -40℃

AnyAddy ® phosphate replacement type 3 at -20℃

Drip loss (after 9 freezing-thawing cycles)

sodium phosphate

AnyAddy ® phosphate replacement type 3

control

As the freezing-thawing cycle is increased, the

color of oyster with sodium phosphate is getting

darker, but the color of oyster with AnyAddy ®

phosphate replacement type 3 almost has no

significant change. The color is measured at gills.

After 9 freezing-thawing cycles, the difference

on drip loss among them is clear. AnyAddy ®

phosphate replacement type 3 is effective in

preventing drip loss.

AnyAddy ® Sodium phosphate

Why to use …

Phosphate is widely used as freezing-thawing stabilizer and to increase the weight of raw

material before freezing raw foods. But phosphate has some negative effects, discoloration &

drip loss during thawing. Thus AnyAddy® phosphate replacement type 3 makes up for

phosphate’s shortcomings.

0 1.5 3 4.5


AnyAddy®

S A M S U N G F I N E C H E M I C A L S S A M S U N G F I N E C H E M I C A L S

Physical properties

AnyAddy® bubble application (burst resistant bubble)

Schematic picture

Recommended bubble composition

Materials Weight (g)

Water 100

AnyAddy® 1.5~3

sugar 5~70

ethanol 60~110

surfactant 1~15

salt 0.01~10

Physical property figure

Surface tension 0.031 N/m

Viscosity 100~5,000 cps

the number of bubbles per

blowing

30~50 ea.

% of surviving bubble

65~80

Why is it so special?

Generally, since the bubble-layer of ordinary bubbles is composed of water, these bubbles pop as

soon as the water is evaporated. Although glycerine or other ingredients is used increase the

duration, it is limited at most within several minutes. However, AnyAddy and sugar is used as main

components of bubble-layer to overcome this shortcoming.

AnyAddy®

AnyAddy®


Related Patents

AnyAddy®

Topic Purpose Key property

Composition for taste making • Taste masking • Thickening

• Encapsulation

Rice cake maintaining the shape at a high temp.

• Maintaining the shape • Thermal gelation

Low fat mayonnaise without egg • For vegan and reducing fat • Emulsification

• Thickening

Topping for bakery • Prevention in melting down • Thermal gelation

Frozen fried food composition and its method

• Increasing moisture contents • Oil uptake reduction

• Moisture control

• Film formation

Baking food processing method having improved workability

• Improving yield and workability • Lubrication

Glass noodle processing method having improved cooking

property and texture

• Simplification of manufacturing process

• Starch gelatinization

control

• Inhibition of

retrogradation

Glass boodle processing method

and its composition • Improving texture

Low fat whipping cream processing method

• Reducing fat • Emulsification

Foam beverage composition and its processing method

• Improving foam stability • Foam stability

Processed meat product w/o phosphate, ad method of

producing same

• Phosphate replacement • Moisture control

Composition for making liquid droplet

• Burst resistant • Thickening

• Film formation

AnyAddy®


Documents

AnyAddy - elementoorganika.ru Brochure_rev_18.pdf · ‘Hypromellose’ along with Kosher and Halal certifications. AnyAddy® , ... Halal Certificate KMF Annual inspection . ... Product