Gums and stabilisers

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naturals

由luna lunera

Solutions and Separation of Mixtures

由Dhruv Dhanda - Aylesbury PS (1425)

Eggs are a rich source of protein which has many uses in food preparation. Prepare a nutritious and interesting one-dish meal with the use of eggs for a group of people.

由jainesh chandra

Levels of Sources

由Kelly Frost

Gums and stabilisers

Solubility

High temperature

Pectin

Konjac

LBG

Room temperature

CMC

Xanthan

Arabic

Guar

Protein reactivity

Carrageenan (pH> 4.6)

Pectin (pH<4.6)

Sources

Chemical physical modification

Cellulose derivatives

Starch derivatives

Botanical

Animal

Microbial

Algal

Plants,

Functional Properties

Gelling agents

Thermally irreversible gelling agent

Locust bean Gum

Konjac mannan

High methoxyl pectin

Alginate

Thermoreversible gel

Methyl cellulose and hydroxypropyl methyl cellulose

Gellan gum

Low methoxyl Pectin

Carrrageenan

Iota

Kappa

Agar

Gelatin

Thickeners

Galactomannans

Methyl cellulose and hydroxypropyl cellulose

Carboxylmethylcellulose

Xanthan gum

Subtopic