Wei+Shan+Weekly+Lecture+Summary


 * === Food hydrocolloids is a range of polysaccharides and proteins, also known as 'water soluble gum', 'gum', 'stabilisers'. ===
 * === **Primary functions: Thickening agents, Gelling or texturizing agents.** ===
 * === Secondary functions: Stabilisation of emulsions, suspension of particulates, control of crystallisation, encapsulation, formation of film. ===

Main classes of Hydrocolloids (based on their sources)

 * ==Derivative from exudation or sap of trees or buses ==
 * ==extract from seed ==
 * ==extract from seaweeds ==
 * ==micobial gums ==
 * ==extrat from tubers ==
 * ==extract from plant seed ==

FACTOR AFFECT GUM PROPERTIES

 * molecular weight
 * monosaccharide composition
 * type of chains
 * number of side chains
 * distribution of side chains

**//__Classification of Hydrocolloids based their function properties __//**

 * //__Thickener __//**


 * // Xanthan Gum //
 * //Carboxylcellulose //
 * //Methyl cellulose and hydroxypropyl cellulose //
 * //<span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">Galactomannas ( guar and locust bean gum) //



**Gelling Agent**


 * <span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">Gelatin
 * <span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">Agar
 * <span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">kappa Carrageenan
 * <span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">Iota Carrageenan
 * <span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">Low methoxyl pectin
 * <span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">gellan gum
 * <span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">Methyl cellulose and hydroxylpropylmethyl cellulose
 * <span style="color: black; font-family: Arial,sans-serif; font-size: 8.5pt;">xanthan gum and locust bean or konjac manna