Gum and Stabilizers
-A range of polysaccharides and protein.
-Usage level <2%

Molecular weight

Monosaccharide composition

Type of side chains

Number of side chains

Distribution of side chains

Primary Function

Thickening agents

Gelling agents

Secondary Functions

Stabilisation of emulsion

Suspension of particulates

Control of crystallisation

Encapsulation

Formation of film

Gum arabic: Acacia senegal L

Carrageenan: Seaweeds

Locust bean gum: Seed of carob bean

Konjac glucomannan: Armophophallus konjac, K. Koch tuber

Pectin: Peel of citrus fruits or apple pomace

Pectin

High methoxy pectin (HMP)

DE > 50%

Not heat reversible

To form gel:
a) Soluble solid content: 55-85%
b) pH: 2.8-3.8

Firm and short structure, clear and transparent, excellent flavour release

Can be further divided into:
a) Extra rapid set
b) Rapid set
c) Medium set
d) Slow set

Applications:
a) Jam with suspended fruits
b) Acid fruits

Low methoxy pectin (LMP)

DE<50%

Heat reversible

To form gel:
a) Soluble solid content: 0-80%
b) pH: 2.5-5.5
c) Presence of calcium ion

Can be further divided into:
a) Conventional low methoxyl pectin (LMP)
b) Amidated low methoxyl pectin (ALMP)

Carrageenan

Composed of linear galactan polysaccharides with sulphate content of 15-40%

Can be divided into:

a) Kappa carrageenan
-Able to form thermoreversible gel

b) Iota carrageenan
-Able to form thermoreversible gel

c) Lambda carrageenan
-Non-gelling

Calcium and potassium ion can form bridges between adjacent double helices through an electrostatic binding to two adjacent sulfate groups, thus stabilizing the network.

Applications:
a) Water dessert gel: Kappa+ Iota
b) Chocolate milk: Kappa, Lambda
c) Canned & processed meats: Kappa

Alginate

Made up of blocks of D-mannuronic acid & L-gluronic acid

Can form gel in cold water with the presence of Ca ion, and the gel is thermo-irreversible.

Applications

Ice cream
-to avoid crystallisation

Beverages
-As thickener & stabilizer

Emulsion like mayonnaise
-stabilizer in emulsion (Propylene glycol alginate)

Gum arabic

Dissolve easily in hot and cold water

Least viscous & most soluble

Applications

Confectionery products
-to retard sugar crystallisation and promote emulsification

Volatile flavour compounds
-Act as encapsulation agent to encapsulate the volatile flavour

Beverages such as beer
-promote the stabilization of foam

Soft drink emulsion
-As an emulsifier & stabilizer

Locust bean gum (LBG)

Insoluble in cold water and must be heated to dissolve. The maximum viscosity develop when heated to 95C, then cooled.

Does not form gel by itself, but can form gel when combined with xanthan gum.

Optimum pH range: 4-10
Optimum soluble solids range: 0-80%

Applications

Dairy products (such as ice cream)
-it protects against heat shock and imparts a desirable mouthfeel.

Meats
-Act as binder

Guar gum

A linear chain of mannose with single galactose units attached as side chains.

Optimum pH range: 4-10
Optimum soluble solids range: 0-80%
Solubility in water: Soluble in both hot and cold water
Gelling conditions: Non-gelling

Functions:
-Viscosity binder
-Stabilizer and water binder

Xanthan gum

Polysaccharides produced from fermentation of CHO substrate with xanthomonas campestris.

Optimum pH range: 1-13
Optimum soluble solids range: 0-80%
Solubility in water: soluble in cold and hot water
Gelling conditione: Gel at temperature below setting temperature

Functions:
-Thickening, suspending, and stabilizing effect

Cellulose derivates

Chemically modified cellulose into carboxymethylcellulose (CMC), hydroxypropylmethycellulose (HPMC) and methylcellulose (MC)

Optimum pH range: 4-10

Functions:
-thickening, suspending, stabilizing & modify flow characteristics

Applications

Fried foods
-Create a barrier to oil absorptio

Batter
-Retard loss of moisture and improve adhesion