Srinivas Janaswamy

December 26, 2015
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2016 Clean Label Conference

Presentation: “Natural” Hydrocolloids: Physiochemical Properties to Research Initiatives

Speaker: Srinivas Janaswamy, Ph.D., Research Assistant Professor, Whistler Center for Carbohydrate Research, Purdue University

Srinivas Janaswamy’s primary areas of research include biopolymers structure and functionality and X-ray crystallography.
Other main areas of interest include:
• Molecular structure and junction zone details of polysaccharides and polysaccharide blends, and relationships to macroscopic behavior
• Developing novel and cost effective delivery systems using food hydrocolloids
• Tailoring polysaccharide structures for improved functionality
• Biotexture of plant tissue derivatives
• Protein-polysaccharide interactions
• Molecular Dynamics simulations
He has authored or co-authored some 30 papers. He obtained his Ph.D. from the Indian Institute of Technology Madras, India


2016 Clean Label Conference Presentation

“Natural” Hydrocolloids: Physiochemical Properties to Research Initiatives

While no industry definition exists for a “natural” hydrocolloid, some have more consumer friendly names than others and certain food retailers have developed lists of “acceptable” hydrocolloids for use in foods and beverages. This presentation looks at the physiochemical properties of selected ingredients some may consider “clean label.” Emerging research into how to best develop and utilize these properties as well as a look at novel sources of potentially useful hydrocolloid will be covered. Hydrocolloids are the “work horses” in a multitude of food and beverage formulations. Understanding how to best use them helps ensure successful new and reformulated products.

More details: Hydrocolloids are ubiquitous biopolymers and adopt unique molecular shapes ranging from ribbon and sheets to single, double and triple helical spirals. They are widely exploited as functional ingredients in food, pharmaceutical, agricultural and medicinal applications. Especially in food products, they control, modify and/or determine the texture, taste, mouth feel and solubility, to name a few. By forming the bulk of certain foods consumed by humans, they are prominent in human health as well. This seminar will focus on the structural diversity and molecular architecture of hydrocolloids, and their essential roles in food products and associated health benefits.