Gum and Stabilizer

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Gum and Stabilizer

Properties

NATURAL vs NOT NATURAL

Not Natural

Hydroxypropylmethylcellulose

Methylcellulose

Natural

Konjac, Arabic gum,

Xanthan, Gellan

Na alginate, Guar, Tara

Agar, Gelatin

Tragancanth, Karaya

HMP & LMP

SOLUTION CLARITY

Microcrystalline cellulose

Konjac

Polypropylene Glycol Alginate

Guar

Refined Locust Bean Gum

Excellent

Cellulosics : Carboxymethycellulose(CMC), Methycellulose(MC), Hydroxypropylmethycellulose(HPC)

ACID STABILITY

Poor

Celluose derivatives

Subtopic

Fair

Microcrystalline cellulose (MCC)

Polypropylene Glycol Alginate (PGA)

Good

Tragancanth

Gellan

Xanthan

Hydrocolloids

GELLING AGENTS

THERMOIRREVERSIBLE

Konjac mannan

THERMOREVERSIBLE

Iota carrageenan

Kappa carrageenan

Xanthan gum & LBG/Konjac glucomannan

THICKENERS

Galactomannan (Guar & Locust bean gum)

Methyl cellulose & Hydroxypropylmethyl cellulose

Carboxymethylcellulose

SOURCES

Animal

Whey protein

Microbial

Gellan gum

Dextran

Tubers

Konjac glucomannan

Algal

Brown seaweeds

Red seaweeds

Agar

Seeds

Tamarind gum

Tara gum

Plant parts

Starch

Tree gum exudates

Gum tragancanth

Gum ghatti

Gum karaya

Trees

FUNCTIONS

Secondary

Formation of film

Encapsulation

Control of crystallisation

Suspension of particulates

Stabilization of emulsion

Primary

Gelling

Thickening agents

Common Gums and Stabilizer

Pectin

Low methoxyl pectin

High methoxyl pectin

Gelatin

Type B

Type A

Carrageenan

Iota

Lambda

Kappa

Cellulose

Guar gum

Xanthan gum

Alginate

Locust bean gum

Gum arabic