[CH] Re: V6 #176 hab mash cap stability to freezing & xanthan
George Nelson (70431.3065@compuserve.com)
Wed, 26 Apr 2000 22:06:43 -0400
Cameron Begg commented on my posting that multiple freeze-thaw cycles could
have caused irreversible dehydration that prevented thickening in his mash.
He then wondered, "how robust are the capsaicins in such freeze thaw
situations?"
I imagine by themselves, since they are relatively simple molecules, they
would be fairly unfazed by freeze-thaw cycles. They could be broken free
of any protective vesicles within the cells. As I mentioned earlier,
enzymes are most certainly broken free of membranes and from within vessels
and if there are any which could degrade capsaicin they would be free to
react. Since most cell reactions are reversible, it is conceivable the
last enzyme in the chain that makes capsaicin could also break it apart.
Of course, if I recall correctly, the Cardinal said the mash produced by
freeze-thaw is rather potent, so it appears any degradative enzyme activity
is rather slight in this situation.
Sources of xanthan gum? In a "natural" food store? I rather doubt it
since xanthan, while it is a natural product just does not seem to fit the
ideal of "natural," particularly since it is used as an additive. I could
be wrong. My contact with it has been through industrial applications,
not even for food use, though it is used in salad dressings, etc.
George