gums & stabilizers

thickening agents

gelling or texturizing agents

emulsion stabilization

suspensions of particulates

control of crystallization

encapsulation

film formation

molecular weight

monosaccharide composition

type of side chains

number of side chains

distribution of side chains

thermoreversible gelling agents

gelatin

agar

k-carrageenan

i-carrageenan

LM Pectin

gellan gum

methyl cellulose

HPMC

thermally irreversible gelling agents

alginate

starch

konjac

HM pectin

pectin

natural form called protopectin (insoluble)

Derived from :

peel of citrus fruits

apple pomace

sugar beet

sunflower heads

types of pectin

high methoxyl pectin (MHP)

firm & short structure, clear & transparent, excellent flavor release

thermally irreversible

gels at high solid & low pH

low methoxyl pectin (LMP)

form gels in the presence of Ca2+, with low solids content and wide pH range (1-7)

used as a thickening agent in yogurt fruit and bakery jams

thermoreversible

carrageenan

highly refined extract of seaweed (rhodophyta family)

structure composed of galactan polysaccharides (have sulfate content 15-40%)

types:

kappa (k-carrageenan)

lambda carrageenan

iota (i-carrageenan)

during low concentration, k-carrageenan & i-carrageenan = thermoreversible gels and form double helix, lambda-carrageenan = not form gels and no helix formation

alginate

derived from brown seaweed

made up of blocks of :

D-mannuronic acid

L-guluronic acid

can form gel in cold water in the presence of Ca2+

thermo-irreversible gel

some applications

stabilizing agent in frozen product. used in ice-cream (avoid crystallization)

in beverages, eg: dry mix fruit drinks

in mayonnaise, used propylene glycol alginate

gum arabic

also known as gum acacia

sap exuded from various species of acacia trees

complex structure - polysaccharide

contain small amount of protein, calcium, magnesium and potassium

dissolve easily in hot/cold water

least viscous & most soluble

some applications

mainly in used in confectionery products, as encapsulation agent, promote foam stabilization in beer, emulsifier in soft drink emulsion

locust bean gum (LBG)

from seeds of leguminose

galactomannan gums - made up of mannose & galactose

insoluble in cold water and must be heated to dissolve again

cannot form gel by itself, must combine with xanthan gum

some applications

as thickening, stabilization of emulsion, inhibition of syneresis, also in canned food, sauces, desserts, beverages, ice-cream, processed meats

guar gum

more highly substituted than LBG - more soluble in cold water giving high viscosity

non-gelling gum

very stable in pH 4-10

xanthan gum

produced from fermentation of CHO substrate with xanthomonas campestris

completely soluble in cold water & produced high viscosity in low conc.

high stability in heat & pH

pseudoplastic

some applications

as thickening agent, suspending & stabilizing effects

cellulose

chemically modified

alkaline treatment - converts cellulose to ether

clear solution and stable at pH 4-10

some applications

as thickening, suspending, stabilizing and modifying characteristics

eg : carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC)