GUM AND STABILIZERS

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food ingredients : gums and stabilizers

luonut AMIRA IZZATI BT.BORHAN

Gums and Stabilizers

luonut NUR HIDAYATI RAMLI

Gums and Stabilizers

luonut NUR HIDAYATI RAMLI

The French Mother Sauces

luonut Sadurya Gasperson

GUM AND STABILIZERS

SOURCE OF HYDROCOLLOIDS

Microbial

dextian

Algal

brown seaweeds

red seaweeds

carrageenan

Tubers

konjac glucomannan

Seeds

tamarind gum

tara gum

guar gum

Plant parts

pectin

starch

Tree gum exudates

gumtragacanth

ghotti

gum

gum karaya

gum arabic

Trees

cellulose

FUNCTIONS OF HYDROCOLLOIDS

Secondary

Formation of film

Encapsulation

Control of crystallization

Suspension of particulates

Stabilisation of emulsions

Primary

Gelling or texturizing

Thickening agent

TYPES OF GUMS AND STABILIZERS

10)Cellulose

9)Guar Gum

8)Xanthan Gum

7)Alginate

6)Pectin

Low Methoxy Pectin(LMP)

High Methoxy Pectin(HMP)

5)Gelatin

B

A

4)Konjac Glucomannan

3)Locust Bean Gum

2)Carrageenan

Lambda

Iorta

Kappa

1)Gum Arabic

HYDROCOLLOIDS

GELLING AGENT

thermoirreversible

locust bean gum(LBG)

konjac glucamannan

high methoxy pectin(HMP)

alginate

thermoreversible

methyl cellulose,hydroxypropyl methyl cellulose

gellan gum

low methoxy pectin(LMP)

iota carrageenan

kappa carrageenan

agar

gelatin

xanthan gum,locust bean gum,konjac glucamannan

THICKENER AGENT

galactomannan (guar and locust bean gum)

methyl cellulose and hydroxypropyl cellulose

carboxymethylcellulose

xanthan gum

Range of polysaccharides and proteins also known as water soluble gums,gums,stabilizer