GUMS - CONTINUED

Guar Gum
Guar Gum
 Galactomannan (Mannose (1-4) + Galactose (1-6) every other
Mannose

 MW 220,000 ± 20,000

 Particle size affects viscosity and hydration

 Cold water swelling - Turbid solutions

 Pseudoplastic - shear thinning

Guar Gum
 Hydration increased by heating

 High water binding

 High viscosity form - up to 100,000 CP

 Low viscosity from - up to 10,000 CP

 Modifies properties when used with:

 Carrageenan
 Xanthan
Guar Gum
 Properties of different grades of Guar Gum
  
 Grade Cold Vis. Hydration Rate Dispersability
 Coarse 2,700 Slow Excellent
 Medium 3,800 Moderate Excellent
 Fine 4,000 Fast Fair
 Powder 4,300 V. Fast Poor
Viscosity of 1% Guar Gum with sugar
Food Uses
Ice cream
prevents ice crystal formation,
slows meltdown,
improves heat shock resistance
Salad dressing
viscosity
Cheese
improves spreading
Locust Bean Gum
Carob Gum
Locust Bean Gum
 Galactomannan (D-Mannose (1-4) with Galactose (1-6) every 4th mannose

 Molecular weight 330,000 ±30,000

 Neutral - relatively unaffected by ions, pH.

 Not soluble in cold water

 Fully hydrated if heated 10 minutes at 80° C

 Solutions are cloudy, off-white

 Pseudoplastic - shear thinning, zero yield value

 Modify properties of

 Carrageenan

 Xanthan Gum
Gum Arabic (Acacia)
Gum Arabic (Acacia)
 Highly branched with -Galactose backbone
 Molecular weight 250,000 - 750,000
 Water soluble, fat insoluble but affinity for fat
 Low viscosity gum
 Viscosity affected by pH and salts

 Food uses:
 Stabilizer for flavor emulsions
 Encapsulated flavors
 Water binding
 Inhibit sugar crystallization
Gum Tragacanth
 Polymer of Galacturonic Acid + Galactose + Galactose +
Arabinose + xylose
 Two components
 70% Bassorine - swelling
 30% Tragacanth - cold water soluble
 High viscosity (varies with grade) 600 -4,000 CP at 1%
 Acid stable
 High cost
Gum Tragacanth
 Food uses include:
 Salad dressing (emulsifier + thickener)
 Pickle relish (Increases drained weight)
 Milkshake (reduce calories, thickener)
 Pulpy beverages (stabilize solids - enhanced by Gum Arabic)
 Ice Cream

 Essentially eliminated from the US marketplace by Xanthan

Karaya

 Introduced as a Tragacanth substitute

 Molecular weight about 950,000
 Acetylated Galacturonic acid + Rhamnose + Galactose
 Swells in aqueous environments
 Used as adhesive
 Food Uses include:
 Powdered doughnuts
 French dressing
 Ice pops (prevents ice crystals, binding of free water)
0.2%
 Cheese spread (improves spreading)
 Ground meats
 Meringues
Agar

 From seaweed
 Galactan
 Insoluble in cold water
 1.5% gel doesn't melt below 85° C
 Temperature reversible gels
 Used for gels in confectionery
 High temperature tolerant gels
Algin and Alginates

 Polymers of Mannuronic and Galacturonic acids varying

widely in ratios of the two acids
 Viscosity of 1% solution ranges from 10 to 2,000 CP as
a function of molecular weight and calcium ion content
 Precipitates below pH 3.0
 Degrades above pH 6.5
 Forms gels with calcium ions - 0.5 to 1.0% calcium
 Propylene glycol derivative improves stability to calcium
and acid
 Food functionality includes:
 Water binding
 Gelling
 Emulsifying
 Stabilizing
Propylene Glycol Alginate

 Precipitate at low pH
 Interaction with calcium ions
 Some interaction with fat
 "Slimy" mouthfeel can substitute
for fat
 Good foam stabilizer
Alginate Gels

 Extrude into calcium bath

 Use sodium alginate with a sparingly
soluble calcium salt
 Regulate calcium availability by
regulating pH, sequesterant
 Too much calcium gives grainy gels
 Too slow release gives weak gels
Carrageenan

 Galactose backbone
 Ester sulfate gives negative charge
 Gels with potassium (Kappa)
 Gels with calcium (Iota)
 Non-gelling (Lambda)
 Good stabilizer for milk proteins
 Suspender for chocolate in milk
 Milk gels with TSPP
 Part of ice cream stabilizer mix
 Water gels
Comparisons of Carrageenans
 Property  Kappa Iota Lambda     
 Solubility     
 20° C water no no yes 
 80° C milk yes yes yes 
 20° C milk no no thickens      
 Gelation
 With addition of: K+ Ca++ None     
 Stability     
 Freeze – thaw no yes yes 
 pH > 5 stable stable stable 
 Syneresis yes no no 
 Salt tolerance poor good good
Carrageenans
 Kappa

 Lambda
Protein - Carrageenan
Interactions

 Protein with a negative charge



 Protein with a positive charge


Typical Dairy Applications of Carrageenan

 Typical Dairy Applications of Carrageenan

 Milk Gels   
 Cooked flans or custards
 Gelation K, K + I 0.20 - 0.30
 Cooked prepared custards
 Thickening  (with TSPP)
 Gelation K, I, L 0.20 - 0.30
 Pudding & Pie Fillings   
 Dry mix cooked with milk
 Level starch gelatinization K0.10 - 0.20
 Ready-to-eat
 Syneresis control, bodying I0.10 - 0.20
Typical Dairy Applications of Carrageenan
 Whipped products
 Whipped cream Stabilize overrun L0.05 - 0.15 
 Aerosol whipped cream
 Stabilize overrun & emulsion K0.02 - 0.05
 Cold prepared Milks   
 Instant Breakfast
 Suspension, bodying agent L0.10 - 0.20
 Shakes
 Suspension, bodying, overrun L0.10 - 0.20
Processed Euchema Seaweed
 Also known as PES in JECFA
 A crude “carrageenan” made by treating
seaweed with NaOH instead of
extraction and purification.
 Contains cell walls and may be brown
 Used primarily in pet foods.
Xanthan
 Backbone same as cellulose (1-4 Glucose)
 Trisaccharide side chain at 3 position of
alternating glucose monomer units.
 Acid groups are b-D-Glucuronic acid and pyruvic
acid on 1/2 of terminal mannose units.
 High degree of interaction between chains.
Molecular weight about 15 million.
 Cold and hot water soluble
 High viscosity at low concentration
 Strongly pseudoplastic
 Properties affected by ions
 Freeze stable
 Retort unstable - improved by 0.1% NaCl.
Xanthan and Locust Bean
Synergy
Gellan
 Produced by Pseudomonas elodea
 Composed of 2 b-Glucose units + b-Glucuronic Acid +
Rhamnose
 Molecular Weight 1,000,000
 Insoluble in cold water
 Gels with heat and Calcium
 Typical use level 0.1 - 0.35%
 Hard Gels
 More tender gels with added Locust Bean or Xanthan
 Fluid Gels Sworn et al. 1995. Gellan gum fluid gels. Food
Hydrocolloids 9, 265-271.
Pectins
 Unbranched polymers of 200 - 1,000 Galactose units,
linked b 1-4 Glucosidic bonds
 Degree of esterification controls setting rate
 >50% High Ester Pectins (HM)
 <50% Low Ester Pectins (LM)
 70 - 85% = Rapid Set
 44 - 65% = Slow Set
 Calcium required to gel LM Pectins
 Amidated LM Pectins used to gel natural fruit preserves
 High ester (HM) Pectins stabilize sour milk drinks - react
with casein
 Low ester (LM) Pectins used for milk gels
High Methoxy Pectin
Partially De-esterified Pectin
at low pH
Partially De-esterified Pectin
Amidated Pectin
Pectin Esterase and Lyase
Polygalacturonase and Pectin
Lyase
Rapid Set Pectin
Carboxymethyl Cellulose CMC
also Cellulose Gum
 Not all CMC is the same
 30 producers make over 300 types of CMC
 Anhydroglucose polymer with 100 to 3,500
units (Degree of polymerization = DP)
 Degree of carboxymethyl substitution ranges
from 0.4 to 1.2 /unit Dilute solutions have pH
about 7.0 with acid group ionized (free acid
form at pH < 3.0)
 CMC has broad food usage - limited in part by
labeling requirements in some locations.
CMC and pH
CMC and Salt