GUMS AND STABILIZERS

also known as food hydrocolloids which primarily function as thickening agent and gelling agent.

Gum Arabic

from Acacia trees

structure contain galactose, rhamnose,
arabinopyranose, arabinofuranose,
glucuronic acid.

dissolve in hot/cold water

least viscous and more soluble

used in confectionery products

Locust Bean Gum (LBG)

comes from seeds

made up from galactose and mannose

why it is also called galactomannan gums

do not dissolve in cold water (must be heated)

do not form gel by itself

have to combine with xantham gum

canned products, ice cream, beverages

Guar Gum

linear chain of mannose+galactose as side chain

soluble and hydrates fully in cold water

high viscosity

non gelling agent

Xantham Gum

product of fermentation of microorganisms

Xanthomonas campestris

completely soluble in cold water

high viscosity in low concentration

excellent stability to heat & pH

important for good flavor release and mouthfel

pseudoplastic

Pectin

made up from citrus fruit

Low Methoxyl Pectin (LMP)

Degree of Esterification <50%

form gel with
Ca but lose gelling
ability as DE increase

heat reaversible

ued in jams

High Methoxyl Pectin (HMP)

Degree of Esterification >50%

ability to form gel increase as DE increase

non heat reversible

have a firm & short structure,
clear & transparent, excellent flavour
release

Carrageenan

extract from seaweed

composed of linear galactan
polysaccharides

3 types

 Kappa (-carrageenan)

 Lambda (-carrageenan)

 Iota (-carrageenan)

Kappa and iota carrageenan have the
ability to form thermoreversible gels

Kappa and iota have structures that can form double helix

lambda carrageenan does not have double helix form

Ca and K ios are need to form bridges between adjacent double helix

Alginates

Derived brown seaweed(Laminaria hyperborea)

Made up of blocks of Dmannuronic
acid (M-blocks) & Lguluronic
acid (G-block)

can form gel in cold water in
the presence of Ca ion

the gel is
thermo-irreversible.

Provide excellent stabilizing effect in
frozen products

In beverages, alginate act as a thickener
& stabilizer

Product of esterification name Propylene glycol alginate