Tuesday, November 23, 2010

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IMK221 - Foods Ingredients (lecture 7)

Gums & Stabilizers

You might want to think of gums as the magicians of the food-ingredient world. Certainly, they can perform functional sleight of hand by changing a product's texture and viscosity. But a wide range of special effects can be obtained from gums - the trick is in knowing how to make them work their magic.

Throughout the lecture on this topic, we have seen several examples of how gums interact with each other. Some of these combinations include xanthan gum and galactomannans, propylene glycol alginate and microcrystalline cellulose, and gellan gum and pectin. Furthermore, although our lecture did not cover starches, it must be noted that combinations of starches and gums are also playing an increasingly important role. For example, a commercial gum system (blended) has been produced which can be incorporated in a chocolate milk beverage. The gum system was developed to inhibit the settling of cocoa solids, improve emulsification and stability, and ensure consistency in extended shelf life UHT and HTST-treated chocolate milk products. Food manufacturers buy the product as a separate dairy powder blend, then add their own cocoa or chocolate powder to create their custom formulations that take into account any milk variations. The system also has proven effective for aseptic and shelf-stable chocolate milks, which have traditionally posed challenges in stability and flavor.

This article, “Starches and Gums Move Beyond Fat Replacement,” published in Food Technology, discussed different combinations of starches and gums, and I recommend a quick reading of this article.

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Lecture 7 material: Download

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