Thermal analysis of the water uptake by hydrocolloids

Water uptakes by the hydrocolloids gelatin, pectin and sodium carboxymethylcellulose (NaCMC) and their mixtures, following storage at 20°C and 93% relative humidity (RH), were investigated using differential scanning calorimetry. An increase in water uptake was observed for each sample on storage. The majority of the moisture sorption occurred in the initial 2 h. Only non-freezable, bound water was present in gelatin, pectin and gelatin/pectin or NaCMC/pectin/gelatin mixtures during storage for 28 h. Loosely bound freezable and non-freezable, bound water were detected in NaCMC stored for 2 h. Water in mixtures of NaCMC/gelatin or NaCMC/pectin was predominately loosely bound freezable and non-freezable bound. The order of water uptake was gelatin<pectin/gelatin<pectin<NaCMC/pectin/gelatin<NaCMC/gelatin<NaCMC/pectin<NaCMC.