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GUMS & STABILIZERS (Sources of raw materials (xanthan gum (uses…

- - - - high DS, faster to hydratre
      - low DS, slower to hydrate
    - - high DP, high viscosity, slow to hydrate
      - low DP, low viscosity, faster to hydrate
- - - - gelatin
      - agar
      - k-carrageenan
      - l-carrageenan
      - LM pectin
      - gellan gum
      - methyl cellulose
      - HPMC
  - - - alginate
      - starch
      - konjac
      - HM pectin
- - - - stabiliser in frozen products
      - thickener & stabilizer in beverages
      - propylene glycol alginate
        
        has emulsification property-used in mayonnaise
  - - - high methoxyl pectin HMP
        
        have a firm & short structure,clear,transparent, excellent flavour release
        
        setting time : 1-3 min
        
        pH 2.8-3.8
        
        De-esterification : more than 50%
      - low methoxyl pectin LMP
        
        pH 1-7
        
        forms gel in the presence of Ca2+
        
        De-esterification : less 50%
    - - jams & jellies preserves
      - stabiliser
      - in fermented dairy products
  - - - kappa
        
        has K+ ions to form bridges between adjacent double helices
      - lambda
        
        does not allow double helix formation
      - iota
        
        has Ca2+ ions to form bridges between adjacent double helices
  - - - confectionary
        
        promote emulsification
        
        retard sugar crystallization
      - encapsuation
        
        encapsulate volatile compounds
      - stabilizer of foam in beer
      - emulsifier & stabilizer in soft drink
  - - - thickening
      - emulsion stabilizer
      - syneresis inhibitor
  - - - viscosity builder
      - stabilizer
      - water binder
  - - - thin shear, , recover initial viscosity when shearing stops
      - mouthfeel, good for flavour release
    - - thickening
      - suspending
      - stabilizing
  - - - thickening
      - suspending
      - stabilizing