Gums & Stabilizers

Primary

Thickening agent

Gelling/ texturizing agent

Secondary

Stabilizer (Stabilization of emulsion)

Suspension of particulates

Control of crystallisation

Encapsulation

Formation of film

High MW polymers

Substituent

non-ionic gum

ionic gum

Degree of substitution (side chain/unit length)

High - faster hydration

Low - slower hydration

Degree of polymeization (chain length)

High - higher viscosity, slower hydration

Low - lower viscosity, faster hydration

Derivatives from exudation/sap of trees

Gum arabic (from Acacia senegal L)

Dissolve easily in hot/cold water

Least viscous and most soluble hydrocolloid

Uses

Encapsulation agent

Volatile flavour compounds

Promote stabilization o foam in beer

Emulsifier & Stabilizer

Soft drinks emulsion

Extract from seed

Locust bean gum (from seed of carob bean)

Made up of mannose & galactose

Insoluble in water and must be heated to dissolve

Only form gel when combined with Xantan gum (cannot form gel by itself)

Uses

Thickening and stabilizing emulsion ; Inhibit synerisis

Canned food

Sauces

Desserts

Beverages

Ice cream

Processed meat

Guar gum

Made up of mannose and galactose

More soluble than LBG

Hydrates fully in cold water giving high viscousity

Nongelling

Viscousity builder

Stabilizer

Water binder

Extract from seaweeds

Carrageenan

Forms thermoreversible gel (upon cooling of hot aqueous solution with calcium ion and potassium ion)

Kappa carrageenan (K-carrageenan)

Iota carrageenan (I-carrageenan)

Does not form gel

Lambda carrageenan (ʎ-carrageenan)

Alginate (from brown seaweed)

Made up of D-mannuronic acid (M-blocks) & L-guluronic acid (G-blocks)

Can form thermoreversible gels in cold water and presence of calcium ion

Applications

Stabilizer

frozen products - ice cream ( avoid crystallization and give homogenous breakdown without whey separation)

Propylene glycol alginate - emulsification property

Stabilizer in emulsion (mayonnaise/ low fat mayonnaise)

Thickener & Stabilizer - dry mix fruit drinks (fast hydration & mouthfeel)

Microbial gums

Xantan gum (fermentation of CHO substrte with Xantomonas campestris)

Completely soluble in cold water & produce high viscousity at low concentration

Excellent stability to heat & pH

Pseudoplastic (thin with shear and recover their initial viscosity when shearing stops) [good flavour release and mouthfeel]

Uses

Thickener

Suspending effect

Stabilizer

Cellulose

gel when heated an return to their original liquid viscosities when cooled

Uses

flow characteristics

thickening

suspending

stabilizing

modify

fried food

barrier to oil absorption

retard loss of moisture

improve adhesion of batter

Extract from tubers

Konjac glucomannan (from K.Koch tuber)

Extract from plant parts

Pectin (from peel of citrus fruit/apple pomace)

HMP - DE≥ 50% (commercial - DE 58% -75%)

Setting

Rapid set (DE - 77%)

Jams with whole fruits (ensure uniform distribution of fruit particles)

Slow set (DE ~58%)

Very acid fruits (blackcurrrant) (avoid premature gelation)

- Firm & short structure, clear & transparent, excellent flavour release

Gels at high solids & low pH

As DE increases, ability to gel increases

LMP < 50%

Forms gel in the presence of calcium ion with low solid content and wide pH range(1 - 7) [ soluble solid - 85%] {lose gelling ability as DE increases}

Conventional low methoxyl pectin (LMP)

Less calcium ion (thickening agent in yogurt)

Amidated low methoxyl pectin (ALMP)

Very calcium ion reactive - assist gelation in low sugar jam & jellies

Uses

Gelling agent in jam and jellies

LMP- Low calories jam and jellies (jams with <55% soluble solid) ; Bakery jam & jellies (glazing purposes)

Stabiliser in juices and fruit drinks (provide "natural mouthfeel")

In fermented/directly acidified dairy products

Thermoreversible

Gelatin

Agar

Carrageenan

K-carrageenan

I-carragenan

LM pectin

Gellan gum

methyl cellulose

HPMC

Thermally irreversible

Alginate

Starch

Konjac

HM pectin