topic+gum+and+stabilizers

Gum Arabic is also known as gum acacia, the oldest and best known. Gum Arabic is obtain from the sap exuded from various species of Acacia trees. Gum Arabic has a complex structure. They are polysaccharide containing galactose, rhamnose, arabinopyranose, arabinofuranose, and glucuronic acid. It is also contain a small amount of protein, calcium, magnesium and potassium. - 50% of world supply of gum Arabic is used in confectionary products. To retard sugar crystallization and to promote emulsification. -30% of world supply is used in soft drink emulsion. Function as an emulsifier and stabilizer.
 * What is gum arabic?
 * In what respect gum arabic is different (unique) compared to other gums?
 * Why gum arabic is very important for the food industry?

Stabilizers are polymeric carbohydrates such as gums, fibers and starches, as well as select proteins, that can stabilize a food system. Stabilizing ingredients help minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, and prevent ice-crystal development. If a stabilizer is not man-made, it must be natural. The consumer expects the sauce to look and taste like homemade when it is served. Starch allows the sauce to maintain its water retention and not separate or gel. It also helps maintain the type of viscosity a consumer expects when the sauce is warmed and served. A non-stabilized refrigerated pudding will lose integrity pretty quickly, and become thick and cohesive with irregular particles and moisture separation. Starch keeps the pudding homogeneous and creamy throughout shelf life. Milk protein isolates offer retort stability for a variety of heat-treated products, including bakery items and liquid nutritional supplements.
 * What are stabilizers? Why are they called "natural stabilizers"?
 * Why there is a growing demand for natural stabilizers?
 * Proteins can also be used as food stabilizers. Give some examples.

Maintaining texture 1) What is the function of polyols? Polyols act as reduced-calorie sweeteners and bulking agents. Several polyols make excellent humectants, a characteristic that can control texture. 2) What is syneresis and give an example Syneresis is the expulsion of water from a gel as it loses its water-holding capacity. The example of syneresis is when take a spoonful out from the pudding and see the depression filling up with liquid. Many refrigerated dairy products are susceptible to syneresis. Hydrocolloids and modified starches offer solutions by creating gels with less of a tendency to contract over time, and by reabsorbing water given off by the gel.