Gums and stabilisers
Solubility
High temperature
Pectin
Konjac
LBG
Room temperature
CMC
Xanthan
Arabic
Guar
Protein reactivity
Carrageenan (pH> 4.6)
Pectin (pH<4.6)
Sources
Chemical physical modification
Cellulose derivatives
Starch derivatives
Botanical
Animal
Microbial
Algal
Plants,
Functional Properties
Gelling agents
Thermally irreversible gelling agent
Locust bean Gum
Konjac mannan
High methoxyl pectin
Alginate
Thermoreversible gel
Methyl cellulose and hydroxypropyl methyl cellulose
Gellan gum
Low methoxyl Pectin
Carrrageenan
Iota
Kappa
Agar
Gelatin
Thickeners
Galactomannans
Methyl cellulose and hydroxypropyl cellulose
Carboxylmethylcellulose
Xanthan gum
Subtopic
