Gelling+Agents,+Thickeners+and+Stabilisers(GUM)

__Gelling Agents, Thickeners and Stabilisers ____ (GUM) __ Gums and stabilizers is the first topic I learnt in IMK221.  Gums are important ingredient  in producing food emulsifier, food additive, food thickener & other gum products.  Gum technology stabilizers are carefully controlled blends of various food ingredients. The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. They are usually proteins , such as gelatin, or complex carbohydrates like pectins, starches, alginates and gums. Many gelling agents, stabilisers and thickeners occur naturally in foods.   <span style="color: red; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Gelling agents <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> give shape and structure to food. <span style="color: #7030a0; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Fruits <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">such as currants, damsons, gooseberries, lemons and bitter oranges are rich in both acid and pectin. These can easily be made into jams. However, fruits such as strawberries, raspberries and cherries need the addition of a small amount of pectin to form a jam. Water-based jellies would remain liquid without the addition of gelling agents. With the addition of gelling agents, desserts and confectionary jellies would be able to set. The protein used in vegetarian food product is often based on soya protein. Soya protein will disintegrate during cooking at high temperature without the aid of gelling agent that holds them together. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="color: red; font-family: 'Times New Roman','serif'; font-size: 12pt;">Thickening agents (thickeners) <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> make food thicker. Low-sugar or low-fat food product require thickeners to substitute the effect of sugar in the traditional product. When a quantity of fat or sugar is removed, it is replaced by either water or thickeners to restore its texture. Thick milk shake requires the addition of thickeners. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="color: red; font-family: 'Times New Roman','serif'; font-size: 12pt;">Stabilizing agents (stabilizers) <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> help to maintain the physical and textural properties of food stuffs. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">
 * [[image:apricot-jam.jpg]] || JAM ||
 * [[image:Konnyaku_Jelly_-_Red_Plum.JPG]] || JELLY ||
 * [[image:vegetarian.jpg]] || VEGETARIAN PRODUCT ||