Gum and stabilizers

thickening agent

gelling or texturizing agent

stabilisation of emulsion

suspension of particulates

control of crystallisation

encapsulation

formation of film

molecular weight

monosaccharides composition

type of side chains

number of side chains

distribution of side chains

derivatives from exudation or sap of tree

Gum Arabic ( Acacia senegal L's sap )

contains

galactose

rhamnose

arabinopyranose

arabinofuranose

glucuronic acids

small amounts of :

protein

calcium

magnesium

potassium

properties

odorless

colorless

flavorless

can dissolve in hot and cold water

least viscous

most soluble

work well with Xanthan for thickening

commonly used in confectionery products

function

to retard crystallization

promote stabilization and emulsifier

beer beverage

soft drinks

extract from seed

Locust bean gum ( Carob bean's seed )

non ionic ( stable in pH 3.5-11.0 )

function

thickening agent

stabilizing agents

inhibition syneresis

used in :

canned food

sauces

desserts

beverages

ice cream

processed meat

Guar gum

more highly substituted than Locust bean gum

non-gelling

very stable at pH 4.00 - 10.00

function

viscosity builder

stabilizers

water binders

extract from seaweeds

Carrageenan

ability to reacts with milk protein

kappa

can form thermoreversible gels at low concentration

required cation to gelation

potassium ions

calcium ions

firm and brittle gel

function

suspension

gelation

moisture retention

thickening

iota

can form thermoreversible gels at low concentration

required cation to gelation

potassium ions

calcium ions

elastic gel

function

suspension

thickening

gelation

lamda

cannot form gel

function

thickening

suspension

Alginates ( derived from brown seaweeds )

consist

mannuronic acid

guluronic acid

high guluronic acid

brittle gel

strong

good heat stability

can form gel in cold water ( present calcium ions)

thermo-irreversible

function

stabilizing effects

ice cream

dry mix fruit drinks

thickener

dry mix fruit drinks

emulsifier

low-fat mayonnaise

heat stable gel

onion rings

martini drinks

microbial gum

Xantham gum (fermentation with Xanthomonas campestris)

completely soluble in cold water

produce high viscosity at low temperature

resistance to heat and pH

pseudoplastic

function

thickening

suspending

stabilizing effects

extract from tubers

Konjac glucomannan ( K. Konjac tuber)

extract from plant parts

Pectin ( peel of citrus fruits )

high methoxy pectin ( HMP )

degree of esterification > 50%

properties

firm

short structure

clear and transparent

excellent flavour release

heat irreversible

gelling

high solids ( sugar )

low pH

classified

rapid set

ensure uniform distribution

ex : whole fruits jam

slow set

avoid premature gelation

ex : very acids fruit jam

low methoxy pectin ( LMP )

degree of esterificatio < 50%

sub-groups

conventional

less reactive to calcium ions

amidated

very reactive to calcium ions

gelling properties

presence of calcium ions

low solids

wide pH range ( pH 1-7 )

function

thickening agent

yoghurt fruit

gelation

low-sugar jams

jelly

chemically modified

cellulose

akaline treatment

gelling when heated and return to origin viscosity when cold

function

thickening

suspending

stabilizing

modify flow charateristics

used in fried food

create barrier to oil absorption

retard loss of moisture

improve adhesion of batter

example

carboxymethylcellulose ( CMC )

hydroxypropylmethylcellulose ( HPMC )