jonka Sindu a/p Kunasiakar 8 vuotta sitten
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HM pectin
Konjac
Starch
Alginate
HPMC
methyl cellulose
Gellan gum
LM pectin
I-carragenan
K-carrageenan
Agar
Gelatin
Pectin (from peel of citrus fruit/apple pomace)
In fermented/directly acidified dairy products
Stabiliser in juices and fruit drinks (provide "natural mouthfeel")
Gelling agent in jam and jellies
LMP- Low calories jam and jellies (jams with <55% soluble solid) ; Bakery jam & jellies (glazing purposes)
LMP < 50%
Forms gel in the presence of calcium ion with low solid content and wide pH range(1 - 7) [ soluble solid - 85%] {lose gelling ability as DE increases}
Amidated low methoxyl pectin (ALMP)
Very calcium ion reactive - assist gelation in low sugar jam & jellies
Conventional low methoxyl pectin (LMP)
Less calcium ion (thickening agent in yogurt)
HMP - DE≥ 50% (commercial - DE 58% -75%)
As DE increases, ability to gel increases
Gels at high solids & low pH
- Firm & short structure, clear & transparent, excellent flavour release
Setting
Slow set (DE ~58%)
Very acid fruits (blackcurrrant) (avoid premature gelation)
Rapid set (DE - 77%)
Jams with whole fruits (ensure uniform distribution of fruit particles)
Konjac glucomannan (from K.Koch tuber)
Cellulose
fried food
improve adhesion of batter
retard loss of moisture
barrier to oil absorption
flow characteristics
modify
stabilizing
suspending
thickening
gel when heated an return to their original liquid viscosities when cooled
Xantan gum (fermentation of CHO substrte with Xantomonas campestris)
Suspending effect
Thickener
Pseudoplastic (thin with shear and recover their initial viscosity when shearing stops) [good flavour release and mouthfeel]
Excellent stability to heat & pH
Completely soluble in cold water & produce high viscousity at low concentration
Alginate (from brown seaweed)
Applications
Thickener & Stabilizer - dry mix fruit drinks (fast hydration & mouthfeel)
Propylene glycol alginate - emulsification property
Stabilizer in emulsion (mayonnaise/ low fat mayonnaise)
frozen products - ice cream ( avoid crystallization and give homogenous breakdown without whey separation)
Can form thermoreversible gels in cold water and presence of calcium ion
Made up of D-mannuronic acid (M-blocks) & L-guluronic acid (G-blocks)
Carrageenan
Does not form gel
Lambda carrageenan (ʎ-carrageenan)
Forms thermoreversible gel (upon cooling of hot aqueous solution with calcium ion and potassium ion)
Iota carrageenan (I-carrageenan)
Kappa carrageenan (K-carrageenan)
Guar gum
Nongelling
Water binder
Stabilizer
Viscousity builder
More soluble than LBG
Hydrates fully in cold water giving high viscousity
Made up of mannose and galactose
Locust bean gum (from seed of carob bean)
Thickening and stabilizing emulsion ; Inhibit synerisis
Processed meat
Ice cream
Beverages
Desserts
Sauces
Canned food
Only form gel when combined with Xantan gum (cannot form gel by itself)
Insoluble in water and must be heated to dissolve
Made up of mannose & galactose
Gum arabic (from Acacia senegal L)
Uses
Emulsifier & Stabilizer
Soft drinks emulsion
Promote stabilization o foam in beer
Encapsulation agent
Volatile flavour compounds
Least viscous and most soluble hydrocolloid
Dissolve easily in hot/cold water
Low - lower viscosity, faster hydration
High - higher viscosity, slower hydration
Low - slower hydration
High - faster hydration
Substituent
ionic gum
non-ionic gum
Formation of film
Encapsulation
Control of crystallisation
Suspension of particulates
Stabilizer (Stabilization of emulsion)
Gelling/ texturizing agent
Thickening agent
