This document discusses hydrocolloids, which are gums that are added to foods to control functional properties like thickening and gelling. It defines hydrocolloids as able to form viscous solutions when mixed with water. It then discusses various types of hydrocolloids like xanthan gum, guar gum, and locust bean gum; their sources and uses in food for thickening, stabilizing, and gelling. Specific uses mentioned are in salad dressings, sauces, ice cream, and dairy products to improve texture.

1. HYDROCOLLOIDS
G.Bharathi,
Assistant professor ,
Mannar Thirumalai Naicker college,
Madurai.

2. Food Hydro colloids
• Hydro colloids are the gum
• That are added to food stuffs to control their
functional properties such as thickening or
gelling
• but also significant are many others including
emulsion stabilization prevention of ice
recrystallization and organoleptic properties.

3. Functional properties
• Hydrocolloids are character by their ability to form a lightly viscous
solution when mixed with water .
• Water is being essential ingredients in the most of the food products.
• Hydrocolloid properties while control the growth of crystal in icecream
(A)
(c)
(B)
Rheological properties

4. Types of hydrocolloids

5. Mixed hydrocolloids, at low concentrations
• (a), influence large volumes of water within their radius of gyration.
Individual molecules may fold up to form globular structures
• (b). This entropy-driven process allows the retention of rotational freedom.
Further concentration
• (c) may cause phase separation
• (d) due to the different influences on the water structuring.

6. Thickening:
1. low price
2. hydrocolloids are useally contain ingredient with different PH, it is important
for hydrocolloids to remain stable.
3.Viscosity can be change as per desire , it is know such as Arabic gum decrease
with an increase in shear strees.

7. Gelling agent
• Gelling agent overlaps with that thickening
agent it is important to know that the agent
gives a gel like texture
B)gelatine
A)Agar

8. xanthan gum
• Xanthan gum is an extracellularpolysaccharide secreted by
the micro-organism Xanthomonas campestris.
Commercially it is manufactured by a fermentation
process. Xanthan gum is soluble in cold
waterIn foods, xanthan gum is common in salad dressings
and sauces. It helps to prevent oil separation by stabilizing
the emulsion, although it is not an emulsifier. Xanthan
gum also helps suspend solid particles, such as
spices. Xanthan gum helps create the desired texture in
many ice creams.

9. Guar gum
• Guar gum, also called guaran, is a galactomannan
polysaccharide extracted from guar beans that has thickening
and stabilizing properties useful in food, feed, and industrial
applications. Guar gum is a fiber from the seed of
the guar plant. ... In foods and beverages, guar
gum is used as a thickening, stabilizing, suspending, and
binding agent. In manufacturing, guar gum is used as a
binding agent

10. Locust bean gum
• Locust bean gum is extracted from the seeds of
the carob tree. ... Locust bean gum is madeof an indigestible
fiber called galactomannan polysaccharides, which have a
long, chain-like molecular structure. These polysaccharides
give the gum its unique ability to turn into a gel in liquid and
thicken foods

11. Uses of gum in food :
• Guar gum is used for thickening cold and hot liquids, to
make hot gels, light foams and as an emulsion stabilizer.
• Guar gum can be used in combination with it, but xanthan
gum which will work more quickly.
• Guar gum is used in ice cream to improve texture and
reduce ice cream meltdown Locust bean gum is used as a
thickening agent and gelling agent in many food
applications such as fresh dairy, frozen dairy, condiments
and processed fruit & vegetables

12. Thank you