Gums & Stabilizers

Honelako gehiago

Gums & Stabilizers

by Sindu a/p Kunasiakar

Gums and Stabilizers

by Nur Aqilah Binti Rosli

Gums and Stabilizers

by Nur Aqilah Binti Rosli

Gum And Stabilizers

by nurul husna bt che saad

Gums & Stabilizers

Properties

gelling

non-gelling

Sources of raw materials

Gum Arabic =gum acacia

as emulsifier & stabilizer

as encapsulation agent

most soluble

least viscous

dissolve easily in cold water

Guar gum

Stable at pH 4-10

water binder

as stabilizer

viscosity builder

high viscosity

more soluble & hydrate fully in cold water

Locust bean gum

thickening agent , stabilization of emulsion, inhibition of syneresis

stable over pH3.5-11.0

non-ionic

not form gel by itself form gel when with xanthan gum

maximum viscosity - 95 degree celcius

must heated to dissolve

insoluble in cold water

Xanthan gum

viscosity unchanges -temp 0-100 -pH 1-13

good heat and pH stablity

Completely soluble in cold water & produce high viscosiy at low concentration

from fermentation of CHO

Alginate -mannuronic acid and guloronic acid

Propylene glycol alginate - stabiliser in emulsion

thermo-ireversible gel

form gel in cold water

Carageenan -from seaweed -no emulsifier property

Iota-carageenan

Lambda-carageenan

non-thermoreversible gel

Kappa-carageenan

thermoreversible gel

Pectin -from citrus fruits -Natural - protopectin

Low Methoxy Pectin (LMP) -DE<50% -required Calcium ions -wide pH range (1-7) -heat reversible gel

Amidated Low Methoxy Pectin (ALMP)

-very Ca ions reactive -gelation in low sugar fruit

Conventional low methoxy pectin (LMP)

-less Ca ions reactive -as thickening agent - yoghurt fruit

High Methoxy Pectin (HMP) (DE>/= 50%) -58% - 75% -To form gel soluble solid content = 55-85% pH = 2.8-3.8 Exp : jams & jellies -Gels at hogh solid low pH -DE high,easy form gel -not heat reversible

Slow set pectin -very acid fruits -Exp : blackcurrent (to prevent gelation)

Rapid/Ultrapid set pectin -in jams with whole fruits

Main topic

Subtopic

Factors affect its properties

Distribution of side chain

Number of side chain

Types of side chain

Monosaccharide composition

Molecular weight

Degree of Polymerization (DP)

Low - Lower viscosity, faster to hydrate

High - higher viscosity,slower to hydrate

Degree of substitution (DS)

Low - Slower to hydrate

High- Faster to hydrate

Function

Secondary Functions

Formation of film

Encapsulation

Control of crystallisation

Suspension of particulate

Stabilization of emulsion

Primary Functions

Gelling agent

Thickening agent