Gum And Stabilizers

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Gum And Stabilizers

What is Gum?

-Is a polysaccharides chains contain hydroxyl group which can bind to water.

- Also have side chains such as ester, sulfates and acetyl.

- Some gums are react strongly in presence of other ingredients. Example : sodium alginate does react actively with calcium.

Factors affecting gum properties

Presence of electrolyters and non-electrolytes

Age of dispersion

The presence of other hydrocolloid

Previous mechanical treatment

Previous chemical treatment

Electrical charge

Solvation

Degree of dispersion

Temperature

concentration

Functions

Functions & Applications

1- Adhesive - Bakery glaze

2- Crystallization - Ice- cream

3- Cloud Agent - Fruit juice

4- Emulsifier - Salad Dressing

5- Film former - Sausage casing

6- Foam stabilizers - Beer, Whipped topping

7- Geling agent -Puddings

8-Suspending agent - Chocolate milk

9-Syneresis in inhibitor - Cheese, frozen foods

10- Thickening agent- sauces and gravies

SECONDARY

can control or determine thtexture of the products

participate in chemical reactions

can alter water freezing rate

can reduce water evaporation

can alter water retentation

can modify ice-crystal formation

PRIMARY

Thickening agent

Gelling agent

TYPE OF HYDROCOLLOIDS

Cellulose

modified cellulose

CELLULOSE:

-Derived using alkaline treatment which convert cellulose into an ether (e.g: CMC - sodium carboxythylcellulose and HPMC-Hydroxypropylmethylcellulose.

CMC:
:Monovalent salts, soluble
:Divalent salt, hazy
:Trivalent salts, gel or precipitate
:React with proteins to increase viscosity of dispersions

CMC PROPERTIES
:Water soluble
:Pseudoplastic dispersions
:Stable at pH 5-10, best pH 7-9

CMC USAGE
: Pie filling-to prevent synersis
: Breads- Has an anti-staling effect
: Dietatic food- to provide bulk and body replacer that normally given by sucrose

*MC and HPMC formed gel when heated and return to it original liquid viscosity when cooled.

Pectin

PECTIN derived from peel of citrus fruits

STRUCTURE:
-Chain of polygalacturonic acid units
Molecular weight up to 150,000

TYPES:
-HMP (High methoxyl pectin)- DE>50%
:To form gels, soluble solid content : 55-58%, pH 2.8-3.8
:Used in jams
:Not heat reversible
: Gels at high solids and low pH

-LMP(Low methoxyl pectin)-DE<50%
:DE < 50 %
:LM are heat reversible
:-Conventional low methoxyl pectin (LMP)
-Amidiate low methoxyl pectin (ALMP)
: The presence of Ca2+ needed to form gels with low solid content and wide pH range 1-7
:ALMP is very reactive than Conventional low methoxyl pectin

USES:
-Jams
-Jellies

Bacterial gum

Xanthan gum

XANTHAN GUM

-polysaccharides produced from fermentation of CHO substrate with Xanthomonas Campestris
STRUCTURE:
-Basically a derivative cellulose

XANTHAN PROPERTIES:

-Xanthan is soluble in hot or cold water to produce dispersion of high viscosity at low concentration
-The dispersion are highly pseudo-plastic (shear-thickening)

USES:

1)Beverages
-good flavor release ( due to shear-thickening)
-Cloud stabilizers
2) Frozen food
-Pie filling-Increase freeze-thaw stability
3) Relishes
-Good acids stability
4) Xanthan -LBG gels and puddings
-Instant gels and pudding

Seaweed gum

Alginates

ALGINATE ( Source = brown seaweed, Macrocystis pyrifera)

STRUCTURE:
- D- mannuric acid, L- guluronic acid
-Poly M blocks
-Poly G blocks
-Alternating M-G blocks

PROPERTIES:

-Low molecular weight fractions
-Non-newtonian behavior increase with:
-Increasing degree of polymerizations (DP)
- Increasing concentrations
- Presence of Ca+ instead of Na+
-As temperature increase, viscosity decrease
-Good stability in the pH range 5-10
-maximum viscosity occur between pH 6-8
-Degradation occurs at low pH 1-4
-Alginate is fairy resistant to microorganism

ALGINATE GELATION:
-Ca+ gels
-Acid gels
-Combination gels
*can form heat stable gel
*Sodium alginate react strong with calcium produce alginate thick when mixed in water, but if calcium was added it will form a cold water gel.

USES:
1) Ice-cream
2) Bakery icing
3) Bakery jelly
4) Meringues
5) Salad dressing
6) Pimento stuffe olives
7) Frozen reformed onion rings

Seed gum

Guar gum

GUAR GUM

(SOURCE: cyamopsis tetragonolobus)
- hydrates rapidly in cold water to give highly viscous dispersion.
-Totally soluble in cold and hot water, and gives slimy solutions.
-Good synergism with xanthan gum for extra high viscosity solutions.

STRUCTURE:
- Galactomannans which containing mannose and galactose monomers (ratio= 2:1)
- Molecular weight : 1,000,000 to 2,000,000 daltons.

Uses:
-Processed cheese
-Ice-cream
-Baked goods
-Meat
- Dressing and sauce
-Beverages

Locus Bean Gum

LOCUS BEAN GUM (SOURCE : CAROB TREE (ceretonia siliqua)

STRUCTURE:

- A galactomannan ( man : gal = 4:1)

- Molecular weight = 300,000 to 360,000

*contain long stretches of bare mannose backbone which responsible for synergism

SOLUBILITY:

-Partially soluble in cold water but only under strong agitations. Totally soluble in hot water.

SYNERGIES:

- Good synergism with xanthan gum for every elastic chewy gum. Can built up quite strong gels. Useful in mayonnaise which required strong gels.


APPLICATION:
- Used in ice-cream, cheese productions and meat product

ADVANTAGE:
- Have strong interaction with K-caraggenan
-Good flavor release

Plant exudates

Gum arabic

GUM ARABIC - from Acacia senegal L

 STRUCTURE:

- D-galactose, L-arabinose, L- rhamnose, D- glucurunic acid

- Molecular weight : 250,000 to 1,000,000

- Very complex structure

ADVANTAGES:

- High water solubility

- Flavor encapsulations


APPLICATION:
- Emulsification (w/o or o/w) in salad dressing

- Flavor fixation in powder drinks milk

- Crystallization control in ice-cream