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HYDROCOLLOIDS GUMS & STABILIZER (RANKING OF PROPERTIES (Solubility at…
HYDROCOLLOIDS GUMS & STABILIZER
SOURCES
PLANT/VEGETABLES
TREE
SEED
LOCUST BEAN GUM (LBG)
FROM
:
seed of
leguminose
Ceratonia siliqua
FUNCTION
Thickening
Stabilization of emulsion
Inhibition of Syneresis
PROPERTIES
Non-ionic
stable over pH3.5 to pH11.0
control syneresis in frozen food
Mannose:Glactose ratio (M:G) 4:1
gel forming
:check: with Xantham/ carrageenan
:red_cross: by itself
scarcely branched
soluble in water
excellent water binder
insoluble in cold
requires heat to be viscous
short creamy texture
APPLICATION:
Canned food
Dessert
Beverages
Ice Cream
GUAR GUM
FUNCTION
vicosity builder
stabilizer
water binder
PROPERTIES
Cold water hydrating
fast hydrating
highly branched
Mannose:Galactose ratio is around 2
Non-ionic
stable in pH4,0 to pH10.0
long-slimy texture
synergy to xantham
gel forming by itself :red_cross:
soluble in water
cheapest
FROM:
seed of
Cyamopsis tetragonolobus
APPLICATION
cold process condiments
ice cream
instant sauce
EXUDATES
ARABIC GUM
FUNCTION
promote emulsification
encapsulation agent
volatile flavour compound
retard sugar crstallization
give viscosity
stabilizer agent
stabilize foam in beer
addition of fiber
PROPERTIES
acid stable
pH2.0 to pH10.0
soluble in water
in hot
in cold
low viscosity
non-gelling
Synergistic with Tragacanth
odorless, flavorless
FROM:
Acacia senegal L
APPLICATION
cofectionary products
keep icing soft and prevent flaking
keep frozen food soft
TRAGACANTH
FROM:
Shrub of Astragalus
PROPERTIES
good emulsifier
good adhesive
acid resistant
Application
cigar paste
Salad dressing
Chutneys
PLANT PARTS
CELLULOSE
DERIVATIVES
hydroxypropylmethyl cellulose (HPMC
)
form gel upon heating
carboxymethyl cellulose (CMC)
good suspension
very cleared sln
no heat required
acid and salt resistant
used in relishes
FUNCTION
thickening
stabilizing
suspending
FROM:
Chemically modified
PECTIN
TYPES
Low Methoxyl Pectin (LMP)
Amidated LMP
Very reactive towards Ca ions
need less Ca ions concentration to form gel
assists gelation in low sugar fruit preparation (Low sugar jams, jellies)
Conventional LMP
Less reactive toward Ca ions
need more Ca ions concentration to form gels
as thickening agent in Yoghurt Fruits
Thermo Reversible
High Methoxyl Pectin
SETS
Medium Set
DE: 68%-71%
Time: 100s to 141s
Extra Rapid Set
DE: 75%-80%
Time: 20s to 60s
Slow Set
DE: 58%-65%
Time: 150s to 300s
used for very acidic fruit (blackcurrant)
Rapid Set
DE: 72%-75%
Time: 60s to 100s
Jams making
Gelation
increasing DE%
pH: 2.0 to 4.0
high solid (%sugar)
Thermal Irreversible
FROM:
Citrus peel and apple pumice
PROPERTIES
Standard for making jam and jellies
protect protein denaturation when :fire:
Partly esterified with methyl ester group
INULIN
FROM: Chicory
APPLICATION
Frozen dessert-crstallization control
Nutritional bars for texture
Mealreplacement product
FUNCTIONS
promotes probiotic bacteria
improve calcium absorption
Fiber source
KONJAC
FUNCTIONS
form gel
in alkaline pH
give viscosity
when :fire:
fiber source
PROPERTIES
synergestic
carrageenan
xantham
short textured viscous solution
thermo reversible/ thermo irreversible
alter pH
have galactomannan
FROM
: Elephant Yam
APPLICATION
sauces for cling
meat and fish analogs
water dessert gels
ANIMAL
GELATIN
FROM: collagen
Type A
acid processed matl
-pork skin
Type B
alkaline/lime processed matl
-cattle/calf hidden/bones
PROPERTIES
thermally reversible
melting temperature <35°C
Prevention of recrystallisation
Prevention of synerisis
Formation of films and coatings
FUNCTIONS
Water binding
Texturising
Thickening
Gel formation
Emulsion formation and stabilization
MICROBIOLOGICAL
Xantham Gum
Functions
thickener
suspending agent
stabilizer
PROPERTIES
high degree of pseudoplastic
stable to pH
pH1 to Ph13
high viscosity at low concentration
heat resistant
cold water soluble
gel formation
:red_cross: by itself
:check: with LBG/carrageenan
strong anti-syneresis effect
great freeze/thaw stability
neutral taste and flavor
stabilize suspension and emulsion
FROM:
Fermentation of CHO by Xanthomonas campestris
APPLICATION
Bakery fillings
Everything-most used
SEAWEED
AGAR
thermo-irreversible gelling
CARRAGEENAN
TYPES
Iota-carrageenan
elastic gels
have double helix formation
high salt tolerance
heat to hydrate
thermally reversible
gels with Ca ions
low milk reactivity
Lambda-carrageenan
high water viscosity
cold water soluble
no milk reactivity
cannot form gel
Kappa-carrageenan
rigid gel
have double helix formation
highest stenght gel
gels with K ions
thermally reversible
higest milk reactivity
FROM
rhydophota famiily
composed of linear galactan polysaccharides that have a sulfate content of 15-40%
ALGINATE
FUNCTIONS
thickening
beverages
eg: dry mix fruit drinks
gelling
stabilizerr
frozen product
eg: ice cream
avoid crystallization
-homogenous without whey separation
PROPERTIES
Forming gel
high G-alginate
strong, brittle gel with
good heat stability)
cold water in presence of Ca ions
thermo-Irreversible
fast hydration
mouthfeel
FROM:
brown seaweed
(Laminaria hyperborea)
blocks of D-mannuronic acid (M-blocks) & L-guluronic acid (G-block)
ESTERIFIED
Propylene glycol alginate (PGA)
emulsification property
as stabilizer in emulsion
eg: mayonnaise
RANKING OF PROPERTIES
Cost
Fair
Cellulose, Gelatin, LBG, MCC, Xantham, Pectin, Carrageenan
Expensive
Gellan, agar, HPC, Tragacanth
Cheapest
Guar, Starch, Gum Arabic
Acid Stability
Fair
Gelatin
PGA
Guar
Alginate
Agar
Poor
Cellulose derivatives
Carrageenan
Good
Xantham
Arabic
Pectin
LBG
Tragacanth
Properties
Gelling
Agar
Methyl cellulose
HOT :fire:
Gellan
Konjac
Carrageenan
kappa and iota
Gelatin
Pectin
Na alginate
Thickening
Gum Arabic
Xantham
PGA
Tragacanth
CMC
Tara
LBG
Karaya
Guar
Stabilize protein at Low pH
Pectin < pH4.6
Carrageenan > pH4.6
Sln Clarity
Good
Pectin
Refined LBG
Fair
Xantham Gum
LBG
Guar Gum
PGA
Konjac
Starch
Excellent
Gum arabic
Gelatin
Carrageenan
Agar
Cellulosics
CMC
MC
HPC
Solubility at various Temperature
Agar
swells at 70 °C
sol at ≥90°C
Pectin (HMP,LMP)
at 25°C- 85% to 90% sol
sol at 40°C till ≥90°C
Arabic
Sol at any T
Gelatin
swells at 25°C
sol at 40°C till ≥90°C
LBG
swells at 40°C
sol at 60°C to ≥90°C
Xantham
sol at 25°C till ≥90°C
Konjac
sol at ≥90°C
swells at 25°C until 70°C
CMC
sol at 25°C till ≥90°C
Guar
sol at 25°C till ≥90°C
Naturality
Natural
most made from plant/vegetables/seaweed,animal
Not natural
HPC
PGA
CMC
MC
LMA pectin
Gelling agent
ThermoReversible
I-carrageenan
k-carrageenan
LM Pectin
Gelatin
Methylcellulose
Agar
HPMC
ThermoIrreversible
HM Pectin
Starch
Alginate
Konjac