Please enable JavaScript.
Coggle requires JavaScript to display documents.
FOOD HYDROCOLLOIDS (Factors affect gum properties (distribution of side…
FOOD HYDROCOLLOIDS
Factors affect gum properties
distribution of side chain
number of side chain
type of side chain
monosaccharides composition
molecular weight
a range of polysaccharides and protein
also known as 'water soluble gums', 'gums' and stabilizer
Extract from seed
Locust Bean Gum
Guar Gum
Galactomannan (molecular weight of LBG+guar gum)
Extract from seaweed
Carrageenan
kappa
most sensitive to potassium ions
iota
most sensitive to calcium ions and thermal irreversible
lambda
not forming gel
composed of linear galactan polysaccharides have sulfate content
Agar
thermal reversible gelling
Alginate
thermal irreversible gelling
Proplylene glycol alginate
Derivatives from exudates or sap of tree
Arabic gum
lowest viscosity in high amount of arabic gum
Acacia
Talha
Taragacanth
Ghatti
Senegal
Extract from tubers
Konjac
thermal irreversible gelling
stable at alkaline condition
Extract from plants parts
Pectin
Low methoxyl pectin (LMP)
25% DE, 30-80% TSS,pH 2.5-5.5,presence of calcium ions
High methoxyl pectin (HMP)
75% DE, 55-80% TSS, pH 2.5-4.0
Low amidated pectin
25% DE, 25% DA
Microbial Gums
Xanthan Gum
most stable with heat and pH
Most stable in high temperature
egg white
hydroproxy methylcellulose (HPMC)
methyl cellulose
Primary function
thickening agent
gelling or texturizing agents
Secondary function
stabilisation emulsions
suspension of particules
encapsulation
control crytallization
formation of film
Gelatine
natural collagenous protein from animal
Bloom: measurement of gel strength
dependent on heat which is lose gel strength at high temperature
dissolve in cold and warm water