GUM AND STABILIZERS

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The French Mother Sauces

luonut Sadurya Gasperson

MAT.116 1.1-1.3

luonut David Kedrowski

UX conditional styling

luonut Nikos Kazantzis

Gum And Stabilizers

luonut nurul husna bt che saad

Gums and Stabilisers

Properties

Stability

Dispersibility and solubility

Interaction with other gums

Protein reactivity

Gelation of hydrocolloids

thermally irreversible gelling agents

HM pectin

konjac

alginate

thermoreversible gelling agents

LM pectin

gelatin

agar

kappa and iota carrageenan

gellan gum

definition

water soluble gums

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a range of polysaccharide + proteins

gums or stabilisers

Functions

primary

Thickening agents

Gelling or texturizing agent

secondary

formation of film

suspension of particulates

stabilisation of emulsion

control of crystallisation

encapsulation

main classes of hydrocolloids

extract from plant parts

extract from tubers

microbial gums

extract from seaweeds

extract from ssed

derivatives from exudation or sap of trees

Factors affect gum properties

distribution of side chains

number of side chains

type of side chains

monosaccharide composition

Molecular weight