Gums and stabilisers

Functional Properties

Thickeners

Xanthan gum

Carboxylmethylcellulose

Methyl cellulose and hydroxypropyl cellulose

Galactomannans

Gelling agents

Thermoreversible gel

Gelatin

Agar

Carrrageenan

Kappa

Iota

Low methoxyl Pectin

Gellan gum

Methyl cellulose and hydroxypropyl methyl cellulose

Thermally irreversible gelling agent

Alginate

High methoxyl pectin

Konjac mannan

Locust bean Gum

Sources

Botanical

Plants,

Algal

Microbial

Animal

Chemical physical modification

Starch derivatives

Cellulose derivatives

Protein reactivity

Pectin (pH<4.6)

Carrageenan (pH> 4.6)

Solubility

Room temperature

Guar

Arabic

Xanthan

CMC

High temperature

LBG

Konjac

Agar

Pectin

Gelatin