atiq's+gum+and+stabilizers

Gums and stabilizers What is hydrocolloid? - A range of polysaccharides and proteins - Water soluble gum - Gums - Stabilizers usage level < 2 % ¨ gelling or texturizing agents || ¨ stabilization of emulsions ¨ suspension of particulates ¨ control of crystallisation ¨ encapsulation ¨ formation of film || Factor which affect gum properties ¨ molecular weight ¨ monosaccharide composition ¨ type of side chain ¨ number of side chain ¨ distribution of side chain Main classes of hydrocolloids ¨ derivatives from exudation or sap of trees ¨ microbial gums ¨ extract from seed ¨ extract from seaweeds ¨ extract from tubers\ ¨ extract from plant parts Sources of raw materials Gelation of hydrocolloids ¨ heating/cooling ¨ presence of cations ¨ acidic pH + high sugar concentration ¨ alkaline pH  ¨ thermoreversible gelling agents -e.g: gelatin, agar, LM pectin, gellan gum, metjyl cellulose, HPMC, k - carrageenan, i - carrageenan. ¨ thermally irreversible gelling agents - e.g: alginate, starch, konjac, HM pectin
 * Primary function ||  Secondary function  ||
 * ¨ Thickening agent
 * Gum arabic || Acacia Senegal L. ||
 * Carrageenan || Seaweed ||
 * Locust bean gum || Seed of carob bean ||
 * Konjac glucomannan || //Armophophallus konjac//, K.Koch tuber ||
 * Pectin || Peel of citrus fruits or apple pomace ||