Gums and Stabilizers

Botanical

cellulose, gum Arabic, starch, guar gum,
locust bean gum, konjac glucomannan

Algal

agar, carrageenan, alginate

Microbial

Xanthan gum, gellan gum

Animal

gelatin, caseinate, whey protein

Modification of natural
hydrocolloid

Cellulose derivatives

Carboxymethylcellulose, Methylcellulose,
Hydroxypropylcellulose

Starch derivatives

Hydroxypropyl starch

Proplyene glycol alginate

Low methoxyl pectin

Hydroxypropyl guar

Thickener

Xanthan gum
Carboxymethylcellulose
Methyl cellulose and hydroxypropyl cellulose
Galactomannans (guar and locust bean gum)

Gelling agent

Thermoreversible

Gelatin
Agar
Kappa carrageenan
Iota carrageenan
Low methoxyl (LM) pectin
Gellan gum
Methyl cellulose and hydropropyl methyl cellulose
Xanthan gum

Thermally irreversible

Alginate
High methoxyl (HM) pectin
Konjac mannan
Locust bean gum

Primary function

Thickening agent
Gelling or texturizing agent

Secondary function

Stabilization of emulsions
Suspension of particulates
Control of crystallization
Encapsulation
Formation of film

Carrageenan

Iota Carrageenan

-With the exception of the sodium salt, normally swells
greatly but dissolves slightly in cold water
-No syneresis, gellify at higher temperature than Kappa carrageenan

Lambda Carrageenan

-Require heat to dissolve
-Cold dispersion (calcium salt swells,
form thixotropic solution)
-Does NOT jellify

Kappa Carrageenan

-Fully soluble in cold water
-Strongest gel, but susceptible to syneresis

Pectin

High methoxyl (HM) pectin

-At least 50% DE
-Form gels at low pH, high soluble solids

Low methoxyl (LM) pectin

-Less than 50% DE
-Form gels with Ca+ ions

Low methoxyl amidated (LMA) pectin

-25% degree of amidation (DA)

Alginate

-Form gels with acid and divalent ions (Ca+)
-Water soluble

Cellulose gums

Example: Carboxymethylcellulose (CMC)
-form firm gel above 50C
-form weak gel above 90C

Agar

-Form gel at about 35C

Gellan gum

-With low acyl content, form hard,non-elastic, brittle gels
-With high acyl content, form soft, elastic, non-brittle gels

Guar gum

-Soluble in cold water
-Hydrate quickly to produce viscous pseudoplastic solutions
-Stable over wide pH range
-Degrade at pH extreme at high temperature

Gum Arabic

-Water soluble
-Low viscosity

Konjac

-In flour form, swells slowly at cool temperature
-As pseudoplastic
-Form elastic, thermally irreversible gel when set with alkali and heat
-Stable at pH 3-9

Locust bean gum

-Slightly soluble in cold water
-Require heat to achieve full hydration and maximum viscosity

Xanthan gum

-Soluble in cold and hot medium
-Stable to heat, pH and high salt concentration
-Resist many enzymes
-

Gelatin

-Only derived from animal sources
-Collagen hydrolyses into gelatin
-Acid process give type A gelatin
-Alkali process give type B gelatin
-Type A gelatin negatively interact with anionic polymers