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Slide 1

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Gums and Gelling
What causes food to gel?
Food Reactions…read more

Slide 2

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What do they do?
Stabilise products (they can absorb
water) to prevent oil separation
Names of some well known gums
Alginates, celluloses, pectins,
carrageens, gum arabic, carob bean
gum, locust bean gum, xanthan
gum, agar agar (explain)…read more

Slide 3

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How can gels be achieved?
Modified starches ­ done!
Gums ­ similar uses to m.s.
Xanthan gum
Locust bean gum
Alginates and calcium ­ interaction
of components…read more

Slide 4

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AlginatesAlginates eg carrageenan
Thickens, forms a gel.
Used in sauces, syrups, cake mixes, pie
fillings, soups, canned meat, ice cream,
imitation cream, aerated desserts
Used in batter mixes to thicken batter and
retain moisture
Reduces moisture absorption in pastry.
Checks dripping effect…read more

Slide 5

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Why ?
Xanthan gum
Polysaccharide ­ starch produced by
Stretchy properties so useful in gluten free
products and improves texture and elasticity
Used as a food additive
Made by fermenting glucose or sucrose
Thixotropic ­ becomes thinner when agitated but
thickens on standing
Gives an excellent mouthfeel
Gives good RAPID flavour release when broken
down in the mouth…read more

Slide 6

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How is it used?
In pie fillings so fillings do not sink
into pastry
In salad dressings, milk shakes,
Helps frozen foods ­ acts as an
emulsion/stabiliser/keeps thickness
in dressings, sauces, gravies
Makes a dry mix very viscous eg
sauce mix/dressings…read more

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Slide 8

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