gums+and+stabilizers....(alifah)

GUMS & STABILIZERS

Food hydrocolloids – a range of polysaccharides and proteins – also known as ‘water soluble gums’, ‘gums’, ‘stabilisers’.

The substituent will determine whether the gums are non-ionic or ionic.
 * Primary functions: || secondary functions: ||
 * * Thickening agents
 * Gelling or texturizing agents || * Stabilisation of emulsions
 * Suspension of particulates
 * Control of crystallisation
 * Encapsulation
 * Formation of film ||

Hydrocolloid structure...

DS = Degree of substitution = side chains per unit length Higher DS ~ faster to hydrate Lower DS ~ slower to hydrate

DP = Degree of polymerization = chain length Higher DP ~ Higher viscosity, slower to hydrate Lower DP ~ Lower viscosity, faster to hydrate

Factors which affect gum properties
 * Molecular weight
 * Monosaccharide composition
 * Type of side chains
 * Number of side chains
 * Distribution of side chains