GUM & STABILIZER

Primary functions

Thickening agent

Xanthan Gum

Carboxymethylcellulose

Methyl Cellulose & hydroxypropyl cellulose

Galactomannans

Gelling agents

Thermoreversible

Gelatin

Agar

Kappa Carragenan

Iota Carragenan

Low Methoxyl Pectin

Gellan Gum

HPMC

Xathan gum and locus gum or konjac

Thermally irreversible

Alginate

HM pectin

Konjac mannan

Locust bean gum

Molecular weight

Monosaccharide Composition

Type of side chains

Number of side chains

Distribution of side chains

Agar

Derived from seaweed

As a gelling agent

Used in jelly

Guar Gum

Derived from seed bean

As emulsifier, thickeing

Used in jelly, soup

Locust Bean Gum

Derived from seed bean

As thickener, stabilizer

Used in canned food, soup & sauces

Konjac

Derived from brown seed

As gelling agent

Used in drink mixes,beer & wines

Kappa Carragenan

Derived from red seaweed

Act as gelling agent

Used in water dessert gel, canned & processsed meat

Iota Carragenan

Derived from red seaweed

As gelling agent

Used in cold prepared custard, beverages

Lambda Carragenan

Derived from red seaweed

Act as thickener, do not gel

Used in syrups, fruit drinks

High Methoxyl Pectin

Derived from citrus peel

Act as gelling agents

Used in jam, jelly

Gelatin

Derived from animal's protein

Act as gelling agent,thickener,stabiliser

Used in dairy products, confectionary & baked good

CMC

Derived from Sodium salt

Act as thickener, stabilising agent

Used in soups, cakes

Xanthan Gum

Derived from bacteria

As thickener, suspending agent & stabiliser

Used in sauce & ice cream

Natural

Not natural