Gums and Stabilisers

Molecular weight

monosaccharide composition

type of side chains

number of side chains

distribution of side chains

derivatives from exudation or sap of trees

extract from ssed

extract from seaweeds

microbial gums

extract from tubers

extract from plant parts

secondary

encapsulation

control of crystallisation

stabilisation of emulsion

suspension of particulates

formation of film

primary

Gelling or texturizing agent

Thickening agents

gums or stabilisers

a range of polysaccharide + proteins

water soluble gums

Gelation of hydrocolloids

thermoreversible gelling agents

gellan gum

gelatin

agar

kappa and iota carrageenan

LM pectin

thermally irreversible gelling agents

alginate

konjac

HM pectin

Protein reactivity

Interaction with other gums

Dispersibility and solubility

Stability