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USES:
-for thickening,suspending ,stabilizing & modified flow characteristics
more highly substituted than LBG -more soluble &hydrates fully in cold water giving high viscosity
-Non gelling -used as viscosity builder,stabilizer &water binder
-very stable from pH 4-10
-come from the seed of leguminose Ceratonia siliqua
-galactomannan gums-made up of mannose &galactose in a ratio of 4:1
-insoluble in cold water &must be heated to dissolve
-does not form gel by itself-but it can form gel when combined with xanthan gum.
USES
-LBG is non ionic-stable over the pH range of 3.5-11.0
-functions:thickening stabilization of emulsions, inhibition of syneresis
-dissolve easily in hot water
-least viscous & the most soluble of all the hydrocolloids
-complex structure-polysaccharides containing galactose ,rhamnose ,arabinopyranose, arabinofrusanose glucuronic acid
USES
-Encapsulation agent-to encapsulate volatile flavour compounds
-promote stabilization of foam in beer
-act as emulsifier &stabilizer in soft drink emulsion
-derived brown seaweed
-made up of block of D-mannuronic acid (G-block)
high G alginates -strong ,brittle gel with heat stability
-can form gel in cold water in presence of Ca ion;gel is thermo-irreversible
-provides stabilizing effect in frozen products
in beverages -acts as thickeners &stabiliser
-highly refined extract of seaweed from rhodopyhta family
-structure composed of linear galactan polysaccharides that have a sulfate content of 15-40%
-Commercial carrageenans are not pure kappa ,iota or lambda but contain amount of othe types ,the exact amount depending on the weed source and the extraction process
DE <50%-two subs group
-Conventional low methoxyl pectin (LMP)
-Amidated low methoxyl pectin (ALMP)
-Form gels in the presence of Ca2+,with slow content & wide pH range
LMP-less Ca2+ reactive than ALMP=Used in thickening agent in yogurt fruit
ALMP-very reactive Ca2+=assist gelation in low-sugar fruit preparation
Commercial high methoxy pectin:DE 58% TO 75%
-Rapid set pectin used in jams with whole fruit.
-very acid fruits (eg:blackcurrant) requires slow set pectins to avoid premature gelation.
-HMP-have a firm &short structure ,clear &transparent ,excellent flavour release
-not heat reversible
