Gum and Stabilizer
Common Gums and Stabilizer
Gum arabic
Locust bean gum
Alginate
Xanthan gum
Guar gum
Cellulose
Carrageenan
Kappa
Lambda
Iota
Gelatin
Type A
Type B
Pectin
High methoxyl pectin
Low methoxyl pectin
Hydrocolloids
FUNCTIONS
Primary
Thickening agents
Gelling
Secondary
Stabilization of emulsion
Suspension of particulates
Control of crystallisation
Encapsulation
Formation of film
SOURCES
Trees
Cellulose
Tree gum exudates
Gum arabic
Gum karaya
Gum ghatti
Gum tragancanth
Plant parts
Starch
Pectin
Cellulose
Seeds
Guar gum
Locust bean gum
Tara gum
Tamarind gum
Algal
Red seaweeds
Agar
Carrageenan
Brown seaweeds
Alginate
Tubers
Konjac glucomannan
Microbial
Xanthan gum
Dextran
Gellan gum
Cellulose
Animal
Gelatin
Whey protein
THICKENERS
Xanthan gum
Carboxymethylcellulose
Methyl cellulose & Hydroxypropylmethyl cellulose
Galactomannan (Guar & Locust bean gum)
GELLING AGENTS
THERMOREVERSIBLE
Xanthan gum & LBG/Konjac glucomannan
Gelatin
Agar
Kappa carrageenan
Iota carrageenan
Low methoxyl pectin
Gellan gum
Methyl cellulose & Hydroxypropylmethyl cellulose
THERMOIRREVERSIBLE
Alginate
High methoxyl pectin
Konjac mannan
Locust bean gum
Properties
ACID STABILITY
Good
Pectin
Xanthan
Gellan
Gum arabic
Locust bean gum
Tragancanth
Fair
Guar gum
Polypropylene Glycol Alginate (PGA)
Microcrystalline cellulose (MCC)
Gelatin
Alginate
Agar
Poor
Carrageenan
Celluose derivatives
SOLUTION CLARITY
Excellent
Cellulosics : Carboxymethycellulose(CMC), Methycellulose(MC), Hydroxypropylmethycellulose(HPC)
Carrageenan
Gellan
Gum arabic
Gelatin
Agar
Good
Pectin
Refined Locust Bean Gum
Fair
Starch
Guar
Locust bean gum
Xanthan
Polypropylene Glycol Alginate
Konjac
Microcrystalline cellulose
NATURAL vs NOT NATURAL
Natural
HMP & LMP
Carrageenan
Tragancanth, Karaya
Agar, Gelatin
Na alginate, Guar, Tara
Xanthan, Gellan
Konjac, Arabic gum,
Locust bean gum
Not Natural
Methylcellulose
Hydroxypropylmethylcellulose
Carboxymethylcellulose
Polypropylene Glycol Alginate
Low methoxyl pectin