GUM & STABILIZER
Types
Not natural
Natural
Types of hydrocolloids
Used in sauce & ice cream
As thickener, suspending agent & stabiliser
Derived from bacteria
CMC
Used in soups, cakes
Act as thickener, stabilising agent
Derived from Sodium salt
Used in dairy products, confectionary & baked good
Act as gelling agent,thickener,stabiliser
Derived from animal's protein
High Methoxyl Pectin
Used in jam, jelly
Act as gelling agents
Derived from citrus peel
Lambda Carragenan
Used in syrups, fruit drinks
Act as thickener, do not gel
Used in cold prepared custard, beverages
Used in water dessert gel, canned & processsed meat
Act as gelling agent
Derived from red seaweed
Konjac
Used in drink mixes,beer & wines
As gelling agent
Derived from brown seed
Locust Bean Gum
Used in canned food, soup & sauces
As thickener, stabilizer
Guar Gum
Used in jelly, soup
As emulsifier, thickeing
Derived from seed bean
Used in jelly
As a gelling agent
Derived from seaweed
Factors affect Gum properties
Distribution of side chains
Number of side chains
Type of side chains
Monosaccharide Composition
Molecular weight
Functions
Primary functions
Gelling agents
Thermally irreversible
Locust bean gum
Konjac mannan
HM pectin
Alginate
Thermoreversible
Xathan gum and locus gum or konjac
HPMC
Gellan Gum
Low Methoxyl Pectin
Iota Carragenan
Kappa Carragenan
Agar
Gelatin
Thickening agent
Galactomannans
Methyl Cellulose & hydroxypropyl cellulose
Carboxymethylcellulose
Xanthan Gum
