Gum And Stabilizers

GUM ARABIC - from Acacia senegal L STRUCTURE:- D-galactose, L-arabinose, L- rhamnose, D- glucurunic acid - Molecular weight : 250,000 to 1,000,000- Very complex structureADVANTAGES:- High water solubility- Flavor encapsulationsAPPLICATION:- Emulsification (w/o or o/w) in salad dressing- Flavor fixation in powder drinks milk- Crystallization control in ice-cream

LOCUS BEAN GUM (SOURCE : CAROB TREE (ceretonia siliqua)STRUCTURE:- A galactomannan ( man : gal = 4:1)- Molecular weight = 300,000 to 360,000*contain long stretches of bare mannose backbone which responsible for synergismSOLUBILITY:-Partially soluble in cold water but only under strong agitations. Totally soluble in hot water.SYNERGIES:- Good synergism with xanthan gum for every elastic chewy gum. Can built up quite strong gels. Useful in mayonnaise which required strong gels.APPLICATION:- Used in ice-cream, cheese productions and meat productADVANTAGE:- Have strong interaction with K-caraggenan -Good flavor release

GUAR GUM(SOURCE: cyamopsis tetragonolobus)- hydrates rapidly in cold water to give highly viscous dispersion.-Totally soluble in cold and hot water, and gives slimy solutions.-Good synergism with xanthan gum for extra high viscosity solutions. STRUCTURE:- Galactomannans which containing mannose and galactose monomers (ratio= 2:1)- Molecular weight : 1,000,000 to 2,000,000 daltons.Uses:-Processed cheese-Ice-cream-Baked goods-Meat- Dressing and sauce-Beverages

CARRAGEENAN (SOURCE: chondrus crispus)3 TYPES:- kappa-carrageenan-lambda-carrageenan-iota-carrageenanSTRUCTURE:- A complex mixture of sulphated polysaccharides.CARRAGEENAN GELATION PROPERTIES:1) strongest gel - Kappa : with K+ ion-Iota : with Ca+ ion-Lambda: No gel2) Gel Texture -Kappa : Brittle-Iota : Elastic-Lambda: No gel3) Regeal after shear-Kappa : No-Iota : Yes-Lambda : No4) Syneresis-Kappa : Yes-Iota : No- Lambda: No5) Freeze-thaw stability-Kappa : No-Iota : Yes-Lambda : Yes6)Synergy locus bean gum (LBG)-Kappa : Yes-Iota : No-Lambda : No*Kappa, Iota and Lambda are all differentCARRAGEENAN PROPERTIES: In water- thickens (pseudoplastics) and gels-In milk- Thickens, gel, and reacts with milk proteins to stabilize the colloidial system-Kappa forms a thermally reversible gel in the prsence of K+ ions- gels are normally brittle and prone to synersis. Can be remedied by addition of small amount of LBG..USES:1) Puddings- eggless custard2) Chocolate milk-particles suspensions3) Cheese products-Prevent whey seperations4) Ice-cream- Crystallizations control5) Meat-Protective coating to prevent oxidative rincidity6) Salad dressing -Stabilizers

ALGINATE ( Source = brown seaweed, Macrocystis pyrifera)STRUCTURE:- D- mannuric acid, L- guluronic acid-Poly M blocks-Poly G blocks-Alternating M-G blocksPROPERTIES:-Low molecular weight fractions-Non-newtonian behavior increase with: -Increasing degree of polymerizations (DP) - Increasing concentrations - Presence of Ca+ instead of Na+-As temperature increase, viscosity decrease-Good stability in the pH range 5-10 -maximum viscosity occur between pH 6-8 -Degradation occurs at low pH 1-4-Alginate is fairy resistant to microorganismALGINATE GELATION:-Ca+ gels-Acid gels-Combination gels*can form heat stable gel*Sodium alginate react strong with calcium produce alginate thick when mixed in water, but if calcium was added it will form a cold water gel.USES:1) Ice-cream2) Bakery icing3) Bakery jelly4) Meringues5) Salad dressing6) Pimento stuffe olives7) Frozen reformed onion rings

XANTHAN GUM -polysaccharides produced from fermentation of CHO substrate with Xanthomonas CampestrisSTRUCTURE:-Basically a derivative celluloseXANTHAN PROPERTIES:-Xanthan is soluble in hot or cold water to produce dispersion of high viscosity at low concentration-The dispersion are highly pseudo-plastic (shear-thickening)USES:1)Beverages-good flavor release ( due to shear-thickening)-Cloud stabilizers2) Frozen food-Pie filling-Increase freeze-thaw stability3) Relishes-Good acids stability 4) Xanthan -LBG gels and puddings-Instant gels and pudding

PECTIN derived from peel of citrus fruitsSTRUCTURE:-Chain of polygalacturonic acid units Molecular weight up to 150,000TYPES:-HMP (High methoxyl pectin)- DE>50%:To form gels, soluble solid content : 55-58%, pH 2.8-3.8:Used in jams:Not heat reversible: Gels at high solids and low pH-LMP(Low methoxyl pectin)-DE<50%:DE < 50 %:LM are heat reversible:-Conventional low methoxyl pectin (LMP) -Amidiate low methoxyl pectin (ALMP): The presence of Ca2+ needed to form gels with low solid content and wide pH range 1-7 :ALMP is very reactive than Conventional low methoxyl pectinUSES:-Jams-Jellies

CELLULOSE: -Derived using alkaline treatment which convert cellulose into an ether (e.g: CMC - sodium carboxythylcellulose and HPMC-Hydroxypropylmethylcellulose.CMC::Monovalent salts, soluble:Divalent salt, hazy:Trivalent salts, gel or precipitate:React with proteins to increase viscosity of dispersionsCMC PROPERTIES:Water soluble:Pseudoplastic dispersions:Stable at pH 5-10, best pH 7-9CMC USAGE: Pie filling-to prevent synersis: Breads- Has an anti-staling effect: Dietatic food- to provide bulk and body replacer that normally given by sucrose*MC and HPMC formed gel when heated and return to it original liquid viscosity when cooled.

Functions & Applications1- Adhesive - Bakery glaze2- Crystallization - Ice- cream3- Cloud Agent - Fruit juice4- Emulsifier - Salad Dressing5- Film former - Sausage casing6- Foam stabilizers - Beer, Whipped topping7- Geling agent -Puddings8-Suspending agent - Chocolate milk9-Syneresis in inhibitor - Cheese, frozen foods10- Thickening agent- sauces and gravies