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Application of food Gums
- 1. FOOD GUMS APPLICATION PRESENTED BY: AYAZ AHMAD FYAZ CLASS NO: 258 TEACHER: IHSAN MABOOD QAZI SUBJECT: BEVERAGE TECHNOLOGY DEPARTMENT: FOOD SCIENCE & TECHNOLOGY
- 2. INTRODUCTION Gums are used in a variety of food products for thickening, stability, gelling etc. Application of a gum to a product needs its compatibility with the products which can be checked by detailed study of its different properties.
- 3. AGAR (406) Bakery Confectionery Dairy Pie filling Icing Piping Gels Cake Decorations Frosting Desserts Pudding Custards Jelly or Soft Candy Doughnut Glazing Meat packing Dental Molds Media Plate Culture Fruit Fly Rearing
- 4. SODIUM ALGINATE (401) Ice lolly Iced fruit juice Iced milk Cheese salad flavoring pudding jam tomato ketchup canned products Bakery products
- 5. CARRAGEENAN(407) Flans Fruit Toppings Frozen Desserts Jams Pie Fillings Water Jellies Beef patties Meat Poultry Meat and poultry injection Veggie Burgers Smoothies Pwd. Cocoa Mix Pwd. Protein Drink Mix Pwd. Milk Drinks Ice Cream Desserts Cream Fillings Pudding Soy Milk Cheese Sauces and Spreads Chocolate Milk
- 6. GUM ARABIC (E414) Pastry Dough Candy Syrups Glazes Wine Beer Carbonated soft drinks
- 7. GUM TRAGACANTH (E413) Citrus Beverages Condiment Bases Fillings (Frozen Fruit, Pie, Toppings) Fondant Low Cal Syrups Liquors Mayonnaise Sweet Pickles and Relish
- 8. KARAYA GUM (E416) Binder in Meat Processing Ice Crystal Inhibitor Meringues Salad Dressing
- 9. GUAR GUM (E412) Baked Goods Beverage Thickener Bread Cake Mixes Cream Cheese Condiments Dough (Frozen and Non Frozen) Frozen Foods Gravies Ice Cream Pasta Processed Cheese Sauces, Soups and Salad Dressings
- 10. LOCUST BEAN GUM (E410) Baked Goods Cheese and Cream Cheese Condiments Desert Gels Frozen Batters and Desserts Ice Cream (Stabilizer) Milk Shakes Meat and Poultry Pie Fillings Pet Food Salad Dressings, Sauces and Soup Bases
- 11. GLUCOMANNAN (E425) Beverages Breads Dressings, Dips and Sauces Frozen Food Products Pasta Nutritional Bars and Beverages
- 12. TARA GUM (E417) sauces, salad dressing ice cream Confectionery dairy products mayonnaise Jams, jellies & candies
- 13. GELLAN GUM (E418) Beverages baked goods Dairy products Jams Sauces Confectionery
- 14. XANTHAN GUM (E415) Dressings (salad and Cheese) Dry mix Applications Flavor Oil Emulsions Low Ph Sauces Pickle Sauces Syrups
Editor's Notes
- Thickening agents: substance which can increase the viscosity of a liquid without substantially changing its other properties. Gelling agents: Gelling agents are food additives used to thicken and stabilize various foods, like jellies, desserts and candies. ... Some stabilizers and thickening agents are gelling agents. Emulsifying agents: emulsifying agents Substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Stabilizers: A stabiliser is an additive to food which helps to preserve its structure. Typical uses include preventing oil , water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam , yoghurt and jellys. Polysaccharides: Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides