Gums & Stabilizers
Properties
gelling
non-gelling
Sources of raw materials
Gum Arabic
=gum acacia
as emulsifier & stabilizer
as encapsulation agent
most soluble
least viscous
dissolve easily in cold water
Guar gum
Stable at pH 4-10
water binder
as stabilizer
viscosity builder
high viscosity
more soluble & hydrate fully in cold water
Locust bean gum
thickening agent , stabilization of emulsion, inhibition of syneresis
stable over pH3.5-11.0
non-ionic
not form gel by itself
form gel when with xanthan gum
maximum viscosity - 95 degree celcius
must heated to dissolve
insoluble in cold water
Xanthan gum
viscosity unchanges
-temp 0-100
-pH 1-13
good heat and pH stablity
Completely soluble in cold water & produce high viscosiy at low concentration
from fermentation of CHO
Alginate
-mannuronic acid and guloronic acid
Propylene glycol alginate - stabiliser in emulsion
thermo-ireversible gel
form gel in cold water
Carageenan
-from seaweed
-no emulsifier property
Iota-carageenan
Lambda-carageenan
non-thermoreversible gel
Kappa-carageenan
thermoreversible gel
Pectin
-from citrus fruits
-Natural - protopectin
Low Methoxy Pectin (LMP)
-DE<50%
-required Calcium ions
-wide pH range (1-7)
-heat reversible gel
Amidated Low Methoxy Pectin (ALMP)
-very Ca ions reactive
-gelation in low sugar fruit
Conventional low methoxy pectin (LMP)
-less Ca ions reactive
-as thickening agent - yoghurt fruit
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
Slow set pectin
-very acid fruits
-Exp : blackcurrent (to prevent gelation)
Rapid/Ultrapid set pectin
-in jams with whole fruits
Main topic
Subtopic
Factors affect its properties
Distribution of side chain
Number of side chain
Types of side chain
Monosaccharide composition
Molecular weight
Degree of Polymerization (DP)
Low - Lower viscosity, faster to hydrate
High - higher viscosity,slower to hydrate
Degree of substitution (DS)
Low - Slower to hydrate
High- Faster to hydrate
Function
Secondary Functions
Formation of film
Encapsulation
Control of crystallisation
Suspension of particulate
Stabilization of emulsion
Primary Functions
Gelling agent
Thickening agent
