Gums & Stabilizers

Primary Functions

Thickening agent

Gelling agent

Secondary Functions

Stabilization of emulsion

Suspension of particulate

Control of crystallisation

Encapsulation

Formation of film

Degree of substitution (DS)

High- Faster to hydrate

Low - Slower to hydrate

Degree of Polymerization (DP)

High - higher viscosity,slower to hydrate

Low - Lower viscosity, faster to hydrate

Molecular weight

Monosaccharide composition

Types of side chain

Number of side chain

Distribution of side chain

Subtopic

Pectin
-from citrus fruits
-Natural - protopectin

High Methoxy Pectin (HMP)
(DE>/= 50%)
-58% - 75%
-To form gel
soluble solid content = 55-85%
pH = 2.8-3.8
Exp : jams & jellies
-Gels at hogh solid low pH
-DE high,easy form gel
-not heat reversible

Rapid/Ultrapid set pectin
-in jams with whole fruits

Slow set pectin
-very acid fruits
-Exp : blackcurrent (to prevent gelation)

Low Methoxy Pectin (LMP)
-DE<50%
-required Calcium ions
-wide pH range (1-7)
-heat reversible gel

Conventional low methoxy pectin (LMP)

-less Ca ions reactive
-as thickening agent - yoghurt fruit

Amidated Low Methoxy Pectin (ALMP)

-very Ca ions reactive
-gelation in low sugar fruit

Carageenan
-from seaweed
-no emulsifier property

Kappa-carageenan

thermoreversible gel

Lambda-carageenan

non-thermoreversible gel

Iota-carageenan

thermoreversible gel

Alginate
-mannuronic acid and guloronic acid

form gel in cold water

thermo-ireversible gel

Propylene glycol alginate - stabiliser in emulsion

from fermentation of CHO

Completely soluble in cold water & produce high viscosiy at low concentration

good heat and pH stablity

viscosity unchanges
-temp 0-100
-pH 1-13

Locust bean gum

insoluble in cold water

must heated to dissolve

maximum viscosity - 95 degree celcius

not form gel by itself
form gel when with xanthan gum

non-ionic

stable over pH3.5-11.0

thickening agent , stabilization of emulsion, inhibition of syneresis

Guar gum

more soluble & hydrate fully in cold water

high viscosity

viscosity builder

as stabilizer

water binder

Stable at pH 4-10

Gum Arabic
=gum acacia

dissolve easily in cold water

least viscous

most soluble

as encapsulation agent

as emulsifier & stabilizer

non-gelling

gelling

thermoreversible gel

non-thermoreversible gel