GUM & STABILIZER

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GUM & STABILIZER

Types

Not natural

Natural

Types of hydrocolloids

Used in sauce & ice cream

As thickener, suspending agent & stabiliser

Derived from bacteria

CMC

Used in soups, cakes

Act as thickener, stabilising agent

Derived from Sodium salt

Used in dairy products, confectionary & baked good

Act as gelling agent,thickener,stabiliser

Derived from animal's protein

High Methoxyl Pectin

Used in jam, jelly

Act as gelling agents

Derived from citrus peel

Lambda Carragenan

Used in syrups, fruit drinks

Act as thickener, do not gel

Used in cold prepared custard, beverages

Used in water dessert gel, canned & processsed meat

Act as gelling agent

Derived from red seaweed

Konjac

Used in drink mixes,beer & wines

As gelling agent

Derived from brown seed

Locust Bean Gum

Used in canned food, soup & sauces

As thickener, stabilizer

Guar Gum

Used in jelly, soup

As emulsifier, thickeing

Derived from seed bean

Used in jelly

As a gelling agent

Derived from seaweed

Factors affect Gum properties

Distribution of side chains

Number of side chains

Type of side chains

Monosaccharide Composition

Molecular weight

Functions

Primary functions

Gelling agents

Thermally irreversible

Locust bean gum

Konjac mannan

HM pectin

Alginate

Thermoreversible

Xathan gum and locus gum or konjac

HPMC

Gellan Gum

Low Methoxyl Pectin

Iota Carragenan

Kappa Carragenan

Agar

Gelatin

Thickening agent

Galactomannans

Methyl Cellulose & hydroxypropyl cellulose

Carboxymethylcellulose

Xanthan Gum