Alginates
Derived brown seaweed
(Laminaria hyperborea)
Product of esterification name Propylene glycol alginate
In beverages, alginate act as a thickener
& stabilizer
Provide excellent stabilizing effect in
frozen products
the gel is
thermo-irreversible.
can form gel in cold water in
the presence of Ca ion
Made up of blocks of Dmannuronic
acid (M-blocks) & Lguluronic
acid (G-block)
Carrageenan
extract from seaweed
Ca and K ios are need to form bridges between adjacent double helix
lambda carrageenan does not have double helix form
Kappa and iota have structures that can form double helix
Kappa and iota carrageenan have the
ability to form thermoreversible gels
3 types
Iota (-carrageenan)
Lambda (-carrageenan)
Kappa (-carrageenan)
composed of linear galactan
polysaccharides
Pectin
made up from citrus fruit
have a firm & short structure,
clear & transparent, excellent flavour
release
non heat reversible
ability to form gel increase as DE increase
Degree of Esterification >50%
High Methoxyl Pectin (HMP)
ued in jams
heat reaversible
form gel with
Ca but lose gelling
ability as DE increase
Degree of Esterification <50%
Low Methoxyl Pectin (LMP)
Xantham Gum
important for good flavor release and mouthfel
pseudoplastic
excellent stability to heat & pH
high viscosity in low concentration
completely soluble in cold water
product of fermentation of microorganisms
Xanthomonas campestris
Guar Gum
non gelling agent
high viscosity
soluble and hydrates fully in cold water
linear chain of mannose+galactose as side chain
Locust Bean Gum (LBG)
canned products, ice cream, beverages
do not form gel by itself
have to combine with xantham gum
do not dissolve in cold water (must be heated)
made up from galactose and mannose
why it is also called galactomannan gums
comes from seeds
Gum Arabic
used in confectionery products
least viscous and more soluble
dissolve in hot/cold water
structure contain galactose, rhamnose,
arabinopyranose, arabinofuranose,
glucuronic acid.
from Acacia trees
GUMS AND STABILIZERS
also known as food hydrocolloids which primarily function as thickening agent and gelling agent.
