# data[].attributes.headline
How to Use Xanthan Gum to Replace Gelatin

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How to Use Xanthan Gum to Replace Gelatin

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Gelatin is a water-soluble glutinous protein obtained from animal tissues. It is used to bond certain ingredients in a recipe together, and to keep them from separating during and after the cooking or baking process. However, gelatin can not be eaten by all. Vegans will not eat gelatin because it contains animal tissues, members of particular religious groups will not eat certain types of animals or their byproducts, and some people may have food allergies or dietary restrictions which prevent them from eating gelatin. When preparing a recipe which calls for gelatin for individuals who fall into one of these groups, there is an alternative. Xanthan gum is a thickening, stabilizing and emulsifying agent made from polysaccharide, which is a gluten-free, corn-based product. It can safely replace gelatin in any recipe that calls for it, with no extra preparation or baking needed. Xanthan gum and gelatin are commonly used to in the production of baked goods, such as breads and muffins. The gum or gelatin holds the item together and prevents it from going flat. Using either of the products in dairy and salad dressings keep the ingredients bonded, preventing them from separating. Additionally a small amount of either product can be used in ice cream and frozen yogurts to prevent ice crystals.

NORRAZATIN HAIDA BT ROZMAN

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What are the substitutes for gum arabic? Why they are used instead of gum arabic?

# data[].attributes.subject
What are the substitutes for gum arabic? Why they are used instead of gum arabic?

# data[].attributes.body
Gum arabic is a very expensive imported gum which is sometimes in short supply. Because of this, the use of gum arabic has been replaced by cheaper substitutes such as modified starches. An example is the corn fiber gum, which is a by-product of corn processing. Another gum arabic substitute is the carbohydrate polymer alternan, which is made using the enzyme alternansucrase from the Leuconostoc mesenteroides bacteria.

NORRAZATIN HAIDA BT ROZMAN

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Agar agar is used as a vegetable gum for gelling the dairy products like yogurt. Agar agar as a food thickener has the capacity to absorb 100 times more water than its weight. Agar agar is a polysaccharide that has the repeating unit of alpha-D-galactopyranosyl and 3,6-anhydro-alpha-L-glactopyranosyl.

NORRAZATIN HAIDA BT ROZMAN

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How alginate gels can be made to be form , soft , brittle , or flexible?

# data[].attributes.subject
How alginate gels can be made to be form , soft , brittle , or flexible?

# data[].attributes.body
The answer is by manipulation of the formulation. Alginates will form gels with acid and with divalent cations like calcium ions. Gel formation is achieved by carefully controlled release of the given ion or acid into alginate solution. Gel formed are thermoirreversible and is set by chemical free-linking mechanism. Due to high affinity for calcium ,high G alginate form strong, brittle gel. High M types form weaker but more tender,elastic gels with good freeze-thaw stability. They formed under cold conditions and will not melt when heating.

~Nurul Akmar bt Mat Isa~

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Although it is derived from a natural source, it appears to be particularly destructive to the digestive system, triggering an immune response . The result: “It predictably causes inflammation, which can lead to ulcerations and bleeding,” explains veteran researcher Joanne Tobacman, MD, associate professor of clinical medicine at the University of Illinois School of Medicine at Chicago. And it might irritates by activating an immune response that dials up inflammation.

- Nurul Aqila Bt Kamal Hisham-

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Does locust bean gum (LBG)  can form a gel?

# data[].attributes.subject
Does locust bean gum (LBG)  can form a gel?

# data[].attributes.body
LBG will not form a gel by itself unless it is being combined with xanthan gum.

# data[].attributes.headline
In what condition does alginate can form a gel

# data[].attributes.subject
In what condition does alginate can form a gel

# data[].attributes.body
Alginate can form gel in cold water and in the presence or addition of polyvalent cations such as calcium ion. It also can form a gel in low pH condition (pH<4.0). The molecules crosslinked by the cations. Acid such as guluronic acid residues will give a buckled conformation providing an effective bindinf site for the cations This gel formation is thermo-irreversible.

SITI MUNIRAH ROSLY

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Why very acid fruits require slow set pectin

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Why very acid fruits require slow set pectin

# data[].attributes.body
Slow set pectin is categorized under HMP with DE (degree of esterification) approximately 58. very acid fruits such as lemon, blackcurrant and orange need slow set pectin in order to avoid premature gelation.

SITI MUNIRAH ROSLY

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What is needed by Locust Bean Gum in order to form

# data[].attributes.subject
What is needed by Locust Bean Gum in order to form

# data[].attributes.body
Locust Bean Gum can forms gel in the presence of Kappa Carrageenans and Xanthan gum.In combination with Xantham gum and Kappa Carrageenan,LBG forms mixed gels with an elastic texture,which show no syneresis.With Xanthan gum it forms a strong rigid gel.At higher loading levels,then the gel can be firm and elastics.When added to a kappa carrageenan gel,it soften its brittle,nearly sliceable texture to be more like a gelatin-type,elastic gel that is more thermoreversible and improves clarity.LGB reduces synerisis in gels formed with other hydrocolloids.

NUR AMALINA BT HASSAN

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What is needed by Locust Bean Gum in order to 

# data[].attributes.subject
What is needed by Locust Bean Gum in order to 

# data[].attributes.headline
What types of hydrocolloids that can act as alternatives to xanthan gum and guar gum in gluten free baking?

# data[].attributes.subject
What types of hydrocolloids that can act as alternatives to xanthan gum and guar gum in gluten free baking?

# data[].attributes.body
Gelatin
-It’s the gelatin which gives them their sticky, moist-on-the-inside texture. When mixed with water, it forms a gel-like substance which can be used in baking to make doughs stretchy and to retain moisture in baked food.

-The only drawback is that gelatin is derived from animals and is therefore not suitable for vegetarians or vegans. Interestingly, it also comes in various flavors, however, for breads, it is best to use the unflavored variety.
Agar Agar
-Agar agar is a vegan alternative to gelatin. It is derived from seaweed and is a common food additive in food processing plants. Much like gelatin, agar agar can be found in a flavorless variety and it acts as a thickener, stabilizer, texturizer, forming a gel-like substance when mixed with water.
In gluten-free baking, this would result in a stretchier dough, chewier breads and (more) moist cakes.

NUR EYLIA BT A'RIF

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What is the
advantages of hydrocolloid to human?

# data[].attributes.subject
What is the
advantages of hydrocolloid to human?

# data[].attributes.body
Guar gum

1.The guar gum decreased the blood cholesterol and triglyceride levels and blood pressure significantly
2. The guar gum can increased LDL a polipoprotein B fractional catabolism.
3.Modified guar gum is also decreased the total cholesterol levels by 10%, which is a reduction similar to that found earlier for high molecular weight guar gum.
4.Both solid and liquid guar gum will lowered the total and LDL cholesterol, but the high-viscosity preparation gave a larger reduction in blood lipid levels than the medium-viscosity preparation.
5.Decreases glucose and insulin responses to carbohydrates if taken in sufficient amount.
6.Improved long-term glycemic control and postprandial glucose tolerance in 15 type 2 diabetic patients

Pectin
•The concentration of bile acids in the plasma decreased.

NUR EYLIA BT A'RIF

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Briefly explain the importance of hydrocolloids in
frozen product.

# data[].attributes.subject
Briefly explain the importance of hydrocolloids in
frozen product.

# data[].attributes.body
- improve the rheological and textural characteristics of food systems by changing the viscosity.
- retaining texture of fruits and vegetables after freezing.
-provide thermodynamic stability to ice cream to control the process of re-crystallization.
- find application in frozen surimi, minced fish and meat products due to their water binding ability.
-added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling.

NUR EYLIA BT A'RIF

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What are the applications of propylene glycol alginate?

# data[].attributes.subject
What are the applications of propylene glycol alginate?

# data[].attributes.body
Propylene glycol alginate(esterified form of alginate) has emulsification property. It is commonly used as stabilizer in emulsions like mayonnaise/low-fat mayonnaise.

HENG CIA KHAI

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What is the difference between HMP and LMP?

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What is the difference between HMP and LMP?

# data[].attributes.body
HMP is known as high methoxyl pectin while LMP is known as low methoxyl pectin. The major difference between HMP and LMP is the degree of esterification (DE). HMP has DE at or above 50% whole LMP has DE below 50%. HMP forms firm and short gel which is not heat reversible while LMP forms brittle gel which is heat reversible. Besides, HMP gels at high solids & low pH, the ability to gel decreases as DE increases while LMP forms gel with increasing Ca2+ but lose gelling ability as DE increases.

HENG CIA KHAI

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What is the difference between ALMP and LMP?

# data[].attributes.subject
What is the difference between ALMP and LMP?

# data[].attributes.body
ALMP is known as amidated low methoxyl pectin while LMP is known as conventional low methoxyl pectin. LMP is generally less Ca2+ reactive than ALMP and it is usually used as a
thickening agent in yoghurt fruit. On the other hand, ALMP is very Ca2+ reactive and it is usually used for low sugar fruit jam and jellies.

HENG CIA KHAI

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Which gum should be blend with carragenan to give a better synergistic effect and reducing synerisis?

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Which gum should be blend with carragenan to give a better synergistic effect and reducing synerisis?

# data[].attributes.body
A better synergistic effect can be achieved by blending kappa carrageenan and locust bean gum. This blend will produce an increase in the gel strength, giving a gel
more elastic and syneresis is greatly reduced.

AISYATUL SYAHIRA BT MOHAMAD ARSHAD

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Why carrageenan is difficult to disperse in water? How to obtain a best dispersion of carragenan?

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Why carrageenan is difficult to disperse in water? How to obtain a best dispersion of carragenan?

# data[].attributes.body
carrageenan is difficult to disperse in water due to the formation of a film layer of hydrated carrageenan around each particle. This leads to the formation of large agglomerates (lumps) which, due to the protective film layer, are very difficult for the water molecules to penetrate. This is caused because once the particles touches the water, its external surface partially dissolved forming the film above mentioned.

The best dispersion can be achieved by using cold water or milk to disperse the carrageenan. Then heat to dissolve. You can also use a high shear mixer, which creates a vortex in the solution (without cavitation to entrap air) and add the carrageenan slowly into the vortex. Diluent such as sugar or food grade salts can be added in a dry blend before starting to disperse. Carrageenan can even be dispersed previously in a carrageenan non soluble solvent such as alcohol, that will retard the dissolution in the water.

AISYATUL SYAHIRA BT MOHAMAD ARSHAD

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Guar gum is said to have a dual role in high-fibre beverage. Why?

# data[].attributes.subject
Guar gum is said to have a dual role in high-fibre beverage. Why?

# data[].attributes.body
Guar gum is natural, odourles, tasteless and contributes approximately 80% of fiber. It also soluble in both hot and cold water, making it an option for instant and ready-to-drink beverages. Guar gum also provides medium viscosity without excessive gumminess, enhances mouthfeel and helps to evenly suspend particulates, such as fine-ground herbs or insoluble nutrients.

AISYATUL SYAHIRA BT MOHAMAD ARSHAD

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What is the function of using hydrocolloids in Frozen French fries coating

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What is the function of using hydrocolloids in Frozen French fries coating

# data[].attributes.body
Hydrocolloids used in French fries include proteins, cellulose derivatives, alginates, pectins, and starches (e.g. agar-agar, carrageenan, modified food starch). Incorporating low levels of hydrocolloids. such as powdered cellulose reduces oil uptake in fried foods .Hydrocolloids are an excellent coating because they exhibit good barrier properties to oxygen, carbon dioxide, and lipids .

TAI JIA SHIN

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Why alginate can form gels without prior heating process?

# data[].attributes.subject
Why alginate can form gels without prior heating process?

# data[].attributes.body
Alginate forms heat stable gels rapidly at low temperature. It can be classified as cold water soluble and cold formed gel when calcium ion presence with higher concentration level. Gels also form at low pH or in acidic solution.

NURUL ASYIQIN BT MOHD SHAFIE

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The ingredient might not be soluble in its natural form and modification are necessary to improve solubility. In example, cellulose gum and modified starch. Their natural form may be too weak to handle the rigors of food processing and loss functionality unless it is modified

NUR HIDAYATI BT RAMLI

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Is it safe for baby to consume breast milk that has been thicken using Xanthan gum-based product?

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Is it safe for baby to consume breast milk that has been thicken using Xanthan gum-based product?

# data[].attributes.body
No, it is not safe. Xanthan gum can cause increased in bacterial production of  short-chain fatty acid (SCFA) in newborn's intestine and contribute to the development of Necrotizing Enterocolitis (NEC) in infants. NEC is when the portion of bowel undergo tissue death (necrosis). Immature digestive system of newborn are sensitive to them. Therefore, avoid using thickening products for babies under 12 month old.

WAN NURATIKAH MOHD NORMALA

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Is carboxymethyl
cellulose can bn used in liquid beverages? Why?

# data[].attributes.subject
Is carboxymethyl
cellulose can bn used in liquid beverages? Why?

# data[].attributes.body
Yes. Carboxymethyl cellulose can been used in liquid beverages like fruit drinks such as orange juice and coconut juice, and vegetable juices such as pumpkin juice. This is due to its ability to provide suspending effect. It can make pulp and various solids suspended in the container, uniform, with bright color and improve the taste. Moreover, it can be combined with edible pectin to produce better effect.

YUSNITA BINTI YUSOFF

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Food hydrocolloids are high-molecular weight hydrophylic biopolymers used as functional ingredients in the food industry. In the baked goods, hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. They help to minimize the negative effects of the freezing and frozen storage. An improvement in wheat dough stability during proofing can be obtained by the addition of sodium alginate, κ- carrageenan and xanthan gum. Carboxymethylcellulose, hydroxypropylmethylcellulose and alginate can be added as anti-staling agents that retarded crumb firming.

JESMUND FOO JEAH JUN

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What are the most common gums used in smoothies? Why?

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What are the most common gums used in smoothies? Why?

# data[].attributes.body
The most common gums that used in smoothies are cellulose gum and pectin. These two gums help to stabilize the proteins present in the smoothies at low pH. Each gums have their own unique mouthfeel attributes. Pectin is known for its characteristics which provide a very light mouthfeel while cellulose gum has a heavier mouthfeel.

YUSNITA BINTI YUSOFF

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What are the gelatin substitutes for a no-bake cheesecake?

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What are the gelatin substitutes for a no-bake cheesecake?

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There is no exact substitute for gelatin. However, there are several substitutes that can provide the stability, but these substitutes will not have the same texture/ mouth-feel as gelatin as gelatin has some really special properties:

1) Whipped Cream - Whipped Cream can be folded into the whipped cream cheese to add that light and yet stable enough structure to support the cake. Some lemon juice or cream of tartar (acid) can be added into the whipping cream, it would help the coagulation.

2) Agar powder - Agar powder needs to be boiled for 2 minutes to be activated to form gel. Agar is a bit tricky as it has a firmer texture, thus less amount of agar powder is needed. Using agar powder will also mean the melt-in-mouth feel will be lost as agar melting point is around 85C.

JESMUND FOO JEAH JUN

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Why is gelatin more common than other plant-based gums and stabilisers? 

# data[].attributes.subject
Why is gelatin more common than other plant-based gums and stabilisers? 

# data[].attributes.body
Gelatin is used more commonly than other plant-based gums and stabilisers because of its unique properties:

1)  Melt-in-mouth property - perceived as intensive flavour and aroma release.
2) Thermo-reversibility - The melting point is typically less than 35C, just enough for it to melt in our mouth (body temperature).
3) Surface activity - It has emulsifying and stabilising properties.
4) Customisation ability - It is available in different gel strength and particle size.
5) Easy to use - It does not require salts, sugar or food acids to gel.

Although there are other plant-based hydrocolloids that may have ONE or TWO of the properties mentioned, but none have ALL of the properties that gelatin has. That is what makes gelatin so special.

JESMUND FOO JEAH JUN

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Is carrageenan suitable to be consume by vegans ?

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Is carrageenan suitable to be consume by vegans ?

# data[].attributes.body
Yes. Carrageenan is completely natural. It is extracted from a particular type of red seaweed common in the Atlantic Ocean, near North America, Great Britain and Continental Europe. It is also known as Irish moss or Chondrus crispus.  The seaweed is boiled to extract what is called carrageenan.  It has no nutritional value and it is used primarily as a thickener and emulsifier. Since it is originate from plant source, it should not cause any issue for vegans.

BONG ZI TING

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Why lambda-carrageenan cannot not form gel ?

# data[].attributes.subject
Why lambda-carrageenan cannot not form gel ?

# data[].attributes.body
The structure of kappa-carrageenan and iota- carrageenan allows segments of the two molecules to form double helices which bind the chain molecules in the three dimensional network, a gel. However, lambda carrageenan has a structure that does not allow such double helix formation.

BONG ZI TING

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What is the differences between balloon type gum and sponge type gum?

# data[].attributes.subject
What is the differences between balloon type gum and sponge type gum?

# data[].attributes.body
Balloon type gum
This type of gum can control water efficiently. Assemble a balloon, this type of gum will continuously take up water until its shell broken. Once the shell is broken, it cannot held water anymore. Hydration of balloon type gum generally require heat. Example of balloon type gum are locust bean gum and Kappa-carrageenan.
Sponge type gum
This type of gum is like a sponge. It will continuously take up moisture and give it up to the environment. This type of gum has the ability to re-hydrate  and pick up moisture after drying.  Example of sponge type gum are guar gum and lambda- carageenan.

BONG ZI TING

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Explain the interaction of Carrageenans in creamy beverages.

# data[].attributes.subject
Explain the interaction of Carrageenans in creamy beverages.

# data[].attributes.body
Carrageenan is a common food additive that is extracted from a red seaweed. It interacts naturally with milk protein and form permanent suspensions with particulates. They also give these beverages good body to control 'glugs' while pouring, without causing gummy and slimy coating that linger in the mouth.

FARAH HANIM BINTI MUHAMMED NAJIB

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What are the functions of xanthan gum in bakery products?

# data[].attributes.subject
What are the functions of xanthan gum in bakery products?

# data[].attributes.body
The role of xanthan gum in bakery products is to increase water binding during baking and storage. Xanthan gum prevent water migration from the filling to the pastry and inhibit syneresis. Besides, xanthan gum can increase moisture retention and inhibit retrogradation in baking goods and refrigerated dough which can increase the shelf life of the products. Xanthan gum can also be used as egg replacer in soft baked goods without affecting the taste and appearance.

YUSNITA BINTI YUSOFF

# data[].attributes.headline
Both guar gum and locust bean gum are
galactomannans which come from same source. Why they exhibit different
solubility?

# data[].attributes.subject
Both guar gum and locust bean gum are
galactomannans which come from same source. Why they exhibit different
solubility?

# data[].attributes.body
Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups. The number of side units per unit length of the monosaccharide chain is known as the degree of substitution. The more substitution, the more the chains are held apart from each other. This situation prevents them from forming hydrogen bonds and they will hydrate more quickly. The degree of galactose substitution of the mannose backbone is higher in guar (M:G = 1.6) than in locust bean gum (M:G = 3.5). Thus, guar gum is more soluble than locust bean gum and it can hydrate fully in cold water giving high viscosity.

TAN SIOK YEE

# data[].attributes.headline
Which hydrocolloid
can be used as emulsifying agent? Why?

# data[].attributes.subject
Which hydrocolloid
can be used as emulsifying agent? Why?

# data[].attributes.body
Gum arabic can be used as emulsifying agent in essential oil and flavor industries as it is surface active agent which have both polar group with an affinity for water (hydrophilic) and a nonpolar group with an affinity for oil (lipophilic). It will absorb at the interface of two immiscible liquid droplets and hence lower down their interfacial tension to achieve stability. Arabinogalactan-protein complex is the main component responsible for gum arabic to stabilize emulsions. Arabinogalactan provides most of the hydrophilic groups that orient to the water phase of an emulsion. The non-polar amino-acid side chains of the protein orient to the oil. This makes it a natural emulsifier, allowing oil and water to be mixed together and stay together without separating. The aggregation of the droplets can be prevented by electrostatic repulsion. This property makes gum arabic useful in water-based beverages with oil based flavor components, as it keeps flavor components well-mixed throughout the beverage rather than in an oil puddle on top.

TAN SIOK YEE

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Which hydrocolloid is widely used
in dairy products?Why?

# data[].attributes.subject
Which hydrocolloid is widely used
in dairy products?Why?

# data[].attributes.body
Carrageenan and pectin are widely used in dairy products.

Carrageenan
Carrageenan, particularly kappa carrageenan which can react with milk protein is commonly used in dairy applications. Carrageenan reacts with the fraction of milk protein called kappa casein, resulting in the formation of a three-dimensional network (a gel) within which water, salts, and particles are trapped.

Being a sulphated galactan, carrageenan is negatively charged independent of the pH of the medium. Milk protein, on the other hand, is amphoteric, and changes from being overall positively charged below the isoelectric pH of the milk casein (pH 4.6) to being negative charged at pH values above the isoelectric pH. At the isoelectric pH, the overall charge of the protein is zero.

At pH-values below 4.6, kappa casein and carrageenan are oppositely charged, and a carrageenan-kappa casein complex will form and precipitate. At pH-values above 4.6 carrageenan and kappa casein bear the same overall charge, but the two molecules do not repel one another, permitting the carrageenan to be functional without disturbing the integrity of the casein micelles and of the milk as a whole.

Milk contains large amounts of calcium ions, and one way of explaining the reaction between carrageenan and kappa casein is the formation of a calcium bridge between the two molecules.

Pectin
Milk has a natural pH of 6.8 at which point the casein particles have a net negative charge, repel each other and remain in suspension. As the pH falls below the casein isoelectric point (pH 4.6), the net charge becomes zero and the casein particles begin to stick together (coagulate) and sink to the bottom of the container. It is necessary to prevent the milk casein coagulation and precipitation in fruit flavoured milk or yoghurt drinks. The addition of high methoxy pectin (HMP) and low methoxy pectin (LMP) is a solution. Pectin has a net negative charge above pH 3.5. In low pH milk, the negative pectin molecule will bind to the positively charged areas on the casein molecules. These pectin/casein entities will have a net negative charge, will repel each other and therefore tend to remain suspended.

TAN SIOK YEE

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List the types of carrageenan. What are the type of carrageenan that commonly used in meat industry

# data[].attributes.subject
List the types of carrageenan. What are the type of carrageenan that commonly used in meat industry

# data[].attributes.body
1.Kappa carrageenan
2.Lambda carrageenan
3.Iota carrageenan
Kappa carrageenan is the most common form that were used in meat industry due to its function which is as moisture retention and improve the slicing properties

NURUL HUSNA BT MOHAMAD RIDZUAN

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Can xanthan gum be used for stabilizing mayonnaise?

# data[].attributes.subject
Can xanthan gum be used for stabilizing mayonnaise?

# data[].attributes.body
Yes, xanthan gucan be used for stabilizing mayonnaise. Xanthan gum is used to helps keep mayo emulsified through the jar being pasteurized,shipped,stored on the shelf for month and keep in the refrigerator after opening

SITI NAZIHAH BINTI RUSLI

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In which condition we should use HM pectin and LM pectin?

# data[].attributes.subject
In which condition we should use HM pectin and LM pectin?

# data[].attributes.body
High methoxyl (HM) pectin is defined as pectin with degree of esterification (DE) equal to or above 50 while low methoxyl (LM) pectin is defined as pectin with DE less than 50. HM pectin forms a gel at high sugar concentration level and low pH while LM pectin forms a gel at lower sugar concentration level (normally below 60%).

Tan Yu Ying

# data[].attributes.headline
What are the gums that are good in terms of acid stability of food gums?

# data[].attributes.subject
What are the gums that are good in terms of acid stability of food gums?

# data[].attributes.body
The gums that are good in terms o acid stability is pectin, xanthan gum, gum arabic and locus bean gum.

NURUL HUSNA BT MOHAMAD RIDZUAN

# data[].attributes.headline
Which type of carrageenan can form a gel?

# data[].attributes.subject
Which type of carrageenan can form a gel?

# data[].attributes.body
As all of us know, there are three types of carrageenan: Kappa carrageenan, Iota carrageenan, and Lambda carrageenan. Out of these three, only Kappa and Iota carrageenans are able to form gel. Lambda carrageenan cannot form a gel because there are three sulfate groups per two galactose molecules which make it unable to form a helical structure that is the important for gel formation. On the other hand, Kappa carrageenan has one sulfate group per two galactose molecules while Iota carrageenan has two sulfate groups per two galactose molecules that can form helical structures which enable them to form gels.

Tan Yu Ying

# data[].attributes.body
Yes. Alginates cannot form a gel by itself but it can in the presence of acids or polyvalent ions, which are those ions that have a charge of 2+ and above, normally with a calcium ion. Calcium ions will increase the viscosity of the alginate solution and at high concentration a thermoirreversible gel will be formed due to the chemical cross-linking between calcium ions and the alginate molecules, as shown in the figure below.

Tan Yu Ying

# data[].attributes.headline
What are the purposes of using stabiliz in ice cream?

# data[].attributes.subject
What are the purposes of using stabiliz in ice cream?

# data[].attributes.body
The purpose of using stabilizer in ice cream is to produce smoothness in body and texture of the ice cream. Stabilizer help to retard or reduce ice and lactose crystal growth during the storage, especially during periods of temperature fluctuation. Besides, stabilizer also provide uniformity to the product. The stabilizer contribute to mix viscosity

NURUL HUSNA BT MOHAMAD RIDZUAN

# data[].attributes.headline
By itself xanthan could drastically increases the viscosity of any liquid it is added to in very low concentration and form mucusy paste that looks like a gel but it is not technically a gel in concentration. but what is the real benefit of xanthan gum?

# data[].attributes.subject
By itself xanthan could drastically increases the viscosity of any liquid it is added to in very low concentration and form mucusy paste that looks like a gel but it is not technically a gel in concentration. but what is the real benefit of xanthan gum?

# data[].attributes.body
xanthan gums real benefit come through its interactions with other ingredients. by increasing the viscosity of liquids, it helps to prevent syneresis ( weeping) in gels, keep ice crystals from foaming in frozen goods, and help stabilize emulsions and gums. xanthan is a popular ingredient in  gluten free foods because it can impart some of the texture that gluten gives to baked goods.

Siti Nazihah Binti Rusli

# data[].attributes.body
Yes, generally naturally occurring pectin is a healthy thing. It is a dietary fiber which the human body cannot absorb, so it passes through us.Fiber offers a lot of health benefits, such as keeping the colon healthy,preventing blood glucose spike, and reducing IBS or other intestinal health issues.
Because of pectin is widely used as a thickener in commercial food preparation,people often wonder how much is too much? Because it is naturally found in fruits and vegetables already, pectin consumption does not typically cause side effects. But like you may expect, consuming too much of pectin may result in stomach pain,digestive issues or diarrhea. Over consumption of pectin may also prevent your digestive tract from absorbing your food's nutrients.

SITI NAZIHAH BINTI RUSLI

# data[].attributes.body
Xanthan gum has been used to improve texture, increase the firmness and prevent syneresis in yogurt. Carrageenan, synergistic with some other gums, could increase the gel strength and water binding capabilities as well as modify the gel texture. Syneresis can be reduced by adding stabilizers that interact with the casein network. The viscosity of yogurt is affected by homogenization, pH, processing parameters and heat treatment. A primary stabilizer, such as carboxymethyl cellulose (CMC), LBG, alginate or guar gum, can be used as a thickener in conjunction with a secondary stabilizer, such as carrageenan to reduced syneresis.

# data[].attributes.headline
Can locust bean gum forms gel by itself?

# data[].attributes.subject
Can locust bean gum forms gel by itself?

# data[].attributes.body
No, locust bean gum need to pair up with Xanthan Gum in order to from gel.

AMEERA SYAHIDAH BT ZULKIFLI

# data[].attributes.headline
As a food technologist, if you want to produce a healthier food product, for example isotonic beverages, suggest 2 stabilizers you would use in the product and why. 

# data[].attributes.subject
As a food technologist, if you want to produce a healthier food product, for example isotonic beverages, suggest 2 stabilizers you would use in the product and why. 

# data[].attributes.body
High Methoxyl Pectin often used in teas and healthy beverages. It can be a good source of fiber and provides stability and viscosity.
Next is Guar which can also used in dual role in high-fiber beverages. For example TIC gums. It is soluble in cold and hot water and provide medium viscosity without excessive gumminess.

AMEERA SYAHIDAH BT ZULKIFLI

# data[].attributes.body
Carboxymethyl cellulose (CMC) and methyl cellulose (MC) are alkali-modified forms of cellulose. The former is the most common and it often is called simply cellulose gum. It functions mainly to increase the viscosity of foods. It is used as a binder and thickener in pie fillings and puddings; it also retards ice crystal growth in ice cream and the growth of sugar crystals in confections and syrups. In dietetic foods, it can be used to provide the bulk, body, and mouthfeel that normally would be supplied by sucrose. Methyl cellulose forms gels when cold dispersions are heated. It is used to coat foods prior to deep fat frying, in order to limit absorption of fat. Two other forms of modified cellulose include hydroxypropyl cellulose and hydroxypropylmethyl cellulose. These also are used as batters for coating fried foods.

RAIHAN SYARIFA BT MOHD IBRAHIM SOMINDA

# data[].attributes.headline
What type of hydrocolloid that have been used widely as thickener and stabilizer in food beverages? What are the examples and their purposes?

# data[].attributes.subject
What type of hydrocolloid that have been used widely as thickener and stabilizer in food beverages? What are the examples and their purposes?

# data[].attributes.body
Alginate has an excellent functionality as a thickening agent, gelling agent, emulsifier, stabilizer, texture-improver (for noodles), to improve the quality of food. Nowadays, based on unique and excellent properties alginate is applied to numerous kinds of food, such as ice cream, jelly, lactic drinks, dressings, instant noodle, beer, et cetera .Safety of alginate for food applications is certified by FAO/WHO, as one of the safest food additives

For example, alginate have been used as thickener of beverage / dairy. They have several unique advantage: the good mobility which makes the drink added alginate taste smooth. Besides, when used as stabilizer in dairy and beverages, the frozen milk stabilized by alginate will tastes good, have no sticky feeling and rigid sense, and when stirring, there is no viscous and a sense of hysteresis.

NUR AQILAH BINTI ROSLI

# data[].attributes.headline
Why do you think chilli sauce product use Xanthan gum ?

# data[].attributes.subject
Why do you think chilli sauce product use Xanthan gum ?

# data[].attributes.body
Xanthan gum is great for thickening sauces because it can be use in a little amount and form a gel like texture with high viscosity. It can withstand various temperature and  has an excellent solubility in hot and cold temperature. Besides that, it is also good with different kind of pH and can resist many enzymes.

AMEERA SYAHIDAH BT ZULKIFLI

# data[].attributes.headline
Which type of pectin that is suitable in making products with specifications of clear, transparent structure and excellent flavor release?

# data[].attributes.subject
Which type of pectin that is suitable in making products with specifications of clear, transparent structure and excellent flavor release?

# data[].attributes.body
Pectin is one of the hydrocolloid that derived from peel of citrus such as lime, lemon. There are two types of pectin which are High Methoxyl Pectin (HMP) and Low Methoxyl Pectin (LMP).

HMP usually known as Commercial HMP with De-esterification (DE) 58% to 75%. This pectin is very suitable for products that need to form gel because as DE increase, ability to form gel increase. HMP have all the properties of firm and short structure, clear and transparent and also an excellent flavor release.

NUR AQILAH BINTI ROSLI

# data[].attributes.headline
What actually the real purpose of adding Xanthan gum in chilli sauce? 

# data[].attributes.subject
What actually the real purpose of adding Xanthan gum in chilli sauce? 

# data[].attributes.body
Xanthan gum is the most versatile elastic thickener and easy-to-use hydrocolloid. It can be used in hot or cold applications, and provides a rich creamy mouth feel and works excellent with many other ingredients. It does not need to be heated like most starches to be hydrated so it is ideal to make sauces. Xanthan gum is very stable with temperature variations, it is effective in alkaline, acid and even salty solutions. Xanthan gum can also withstand freeze / thaw cycles and it is an excellent gluten replacement providing sponginess and firmness.

NUR AQILAH BINTI ROSLI

# data[].attributes.headline
What is the function of xanthan gum and guar gum in
Gluten-free bread? 

# data[].attributes.subject
What is the function of xanthan gum and guar gum in
Gluten-free bread? 

# data[].attributes.body
Acts as substitute for gluten, mimicking the binding and thickening characteristics that provide strength and structure to doughs and batters. However, anyone with an allergy to corn can have problems with xanthan gum.

RAIHAN SYARIFA BT MOHD IBRAHIM SOMINDA

# data[].attributes.headline
Are gums digestible in our body? If not, will it bring any harm to our body?

# data[].attributes.subject
Are gums digestible in our body? If not, will it bring any harm to our body?

# data[].attributes.body
Gums are a group of hydrocolloids. They are heterogenous group of long chain polymers made up mostly of polysaccharides and proteins.  Most hydrocolloid gums are indigestible except for guar gums. Since most of them are indigestible, they end up being dietary fiber which aids in bowel movement.

Some gums which are studied by researchers, are able to give health benefits to the consumers. Guar gums are shown to reduce blood glucose level while locust bean gums have potential cholesterol lowering compounds.

However, consumers with gut issues are recommended to not take products with higher amount of gums since these gums are indigestible. It may be problematic to them, causing issues like bloating.

ANG WEN XIN

# data[].attributes.headline
How synergistic effect of gums affect the properties of the food product?

# data[].attributes.subject
How synergistic effect of gums affect the properties of the food product?

# data[].attributes.body
Synergistic effect is an effect which arises when 2 or more components are mixed together. Most food companies use different ratio of different gums to product a certain texture in their product. The most common example of synergistic effect is between xanthan gum and locust bean gum. Xanthan gum on itself forms weak gel network while locust bean gum forms hyperentangled macromolecule solutions. The combination of these two gums produces a firm and thermoreversible gel.

The combination of xathan gum and guar gum on the other hand forms a less stronger network. It gives limited synergistic viscosity with no gel formation.

The combination of xanthan gum and galactomannan are commonly used in low-fat food products. They are not used as a direct fat mimetic tool but as a toll for controlling the viscosity and texture and binding excess water. By using this combination, food companies are able to archive at least the same texture as the normal ones but at a lower cost.

ANG WEN XIN

# data[].attributes.headline
What are the common gums used in low-fat ice cream?

# data[].attributes.subject
What are the common gums used in low-fat ice cream?

# data[].attributes.body
The most common gums used is galactomannan gums. The function of this gum is to control ice crystal growth in the ice cream mix, which is crucial in determining the texture and mouthfeel of the ice cream. This gum also helps to stabilize the ice cream by binding excess water as low-fat products usually has higher water content compared to the normal ones.

Some companies used a combination of gums to create different texture. Locust bean gum can be added to the ice cream mix as well. It dissolves in the ice cream mix and produces uniform viscosity which is independent of temperature. It also promotes fine ice crystal structure and binding large amount of water. The low temperature dependency of locust bean gums give ice cream good heat shock and stability to temperature fluctuations.

Besides, guar gums can also be mix into the ice cream mix. It gives the ice cream higher body and chewiness.

ANG WEN XIN

# data[].attributes.headline
Explain the the application of alginates as gelling agent.

# data[].attributes.subject
Explain the the application of alginates as gelling agent.

# data[].attributes.body
Alginates will form a gels with acids and with divalent cations, like calcium ions. With both, gel formation is achieved by the carefully controlled release of the given ion/acid into an alginate solution. Thus, the gels formed are thermoirreversible, since the setting is  by a chemical cross-linking mechanism. Gel formation is also possible to achieve over a wide temperature range.

Due to  their greater affinity for calcium, high G alginates form a strong, brittle gel with good heat stability. In contrast, high M types form a weaker but significantly more tender, elastic gels with good freeze thaw stability.

WAN MOHAMAD HAFIZI BIN WAN SAIDI

# data[].attributes.headline
Which type of gum is suitable for frozen products? 

# data[].attributes.subject
Which type of gum is suitable for frozen products? 

# data[].attributes.body
Alginate.
Alginate usually used in ice cream to avoid crystallization, it also gives homogeneous breakdown without whey separation.

# data[].attributes.headline
How to differ natural hydrocolloid and not hydrocolloid? 

# data[].attributes.subject
How to differ natural hydrocolloid and not hydrocolloid? 

# data[].attributes.body
natural hydrocolloid is the hydrocolloid that do not  undergo any chemical  change. Not natural means synthetic from chemical or human .
Lu Rou Hui

# data[].attributes.headline
Explain the uses of pectin in beverages.

# data[].attributes.subject
Explain the uses of pectin in beverages.

# data[].attributes.body
Pectin are effective additives in beverages due to their low calorific contribution and ability to provide textural/stabilising ability. Beverages may contain up to 15% SS, however, diet versions lack the mouthfeel. The addition of 0.05-0.3% HM pectin (68-78% DE) provides the mouthfeel and turbidity stabilisation characteristic  of a 15% SS beverage.

Most beverages will be between pH 3.5 to 4.7. HM pectin does not gel under these conditions and therefore serves as a stable viscosifier in this pH range. Additionally, the use of pectin improves the palatability of high fibre beverages.

WAN MOHAMAD HAFIZI BIN WAN SAIDI

# data[].attributes.headline
Why rapid set High Methoxy Pectin is added  into the  jams with whole fruits? 

# data[].attributes.subject
Why rapid set High Methoxy Pectin is added  into the  jams with whole fruits? 

# data[].attributes.body
To ensure an uniform distribution of fruit particles & act as stabilizer and also provided a natural mouthfeel
Lu  Rou  Hui

# data[].attributes.headline
How to get the best dispersion of carrageenan?

# data[].attributes.subject
How to get the best dispersion of carrageenan?

# data[].attributes.body
1) Always use cold water or milk to disperse the carrageenan. Then heat to dissolve.
2) Use a high shear mixer, which creates a vortex in the solution (without cavitation to entrap air) and add the carrageenan slowly into the vortex.
3) Add a diluent such as sugar or food grade salts in a dry blend before starting to disperse.
4) Carrageenan can even be dispersed previously in a carrageenan  non soluble solvent such as alcohol, that will retard the dissolution in the water

WAN MOHAMAD HAFIZI BIN WAN SAIDI

# data[].attributes.headline
Why lambda carrageenan does not form gel?

# data[].attributes.subject
Why lambda carrageenan does not form gel?

# data[].attributes.body
Higher level of ester sulphate lower the solubility temperature of the carrageenan and produce lower strength gels or contribute to gel inhibition. Lambda carrageenan has three sulfate groups per two galactose molecules. This flat structure does not form a helical structure like iota and kappa carrageenan and hence cannot form gel.

Chew Yik Ling

# data[].attributes.headline
What is the suitable type of high methoxy pectin( HMP) that can be added to very acidic fruit such as blackcurrant?

# data[].attributes.subject
What is the suitable type of high methoxy pectin( HMP) that can be added to very acidic fruit such as blackcurrant?

# data[].attributes.body
Slow set pectin would be suitable for food with very acid fruits such as blackcurrant to provide sufficient time for the air bubbles to escape from the jar before solidification occurs. This is to avoid the premature gelation of the product containing the acidic fruits.

URANIA A/P MARTIN

# data[].attributes.body
Esterified form of alginate is known as propylene glycol alginate which has emulsification property . Therefore,  the purpose of adding alginate to mayonnaise is `to stabilize emulsion and thus prevent the oil and vinegar from separating.

Chew Yik Ling

# data[].attributes.headline
What are the similarites and  differences between Locust Bean Gum(LBG) and Guar Gum?

# data[].attributes.subject
What are the similarites and  differences between Locust Bean Gum(LBG) and Guar Gum?

# data[].attributes.body
Similarities:

both hydrocolloids are made up of galactose and mannose units.

both can act as stabilizing agents.

Differences:

Guar gum is highly substituted compared to LBG.

Guar gum solubilize  in cold water whereas LBG is insoluble in cold water.

Guar gum hydrates completely in cold water to give high viscosity, whereas LBG needs to be heated to 95°C and cooled to give maximum viscosity.

Guar gum does not form gel whereas LBG forms gel when combined with Xanthan gum.

URANIA A/P MARTIN

# data[].attributes.headline
What is the difference between rapid set pectin and slow set pectin?

# data[].attributes.subject
What is the difference between rapid set pectin and slow set pectin?

# data[].attributes.body
Both rapid and slow set pectin is high methoxy (HM) pectin . However, degree of esterification for rapid set pectin is higher than slow set pectin. DE for rapid set pectin can be as high as 77 while DE for slow set pectin is within 58-65. Besides, setting time for rapid set pectin shorter than slow set pectin. Setting time for rapid set pectin is between 60-100 seconds whereas slow set pectin is between 150-300 seconds. Furthermore, jam with suspended fruit particles required rapid set pectin while jelly which requires sufficient times for air bubbles to escape before solidification after filling the jar requires slow set pectin.

Chew Yik Ling

# data[].attributes.headline
What is the purpose of the usage of propylene glycol alginate in food product?

# data[].attributes.subject
What is the purpose of the usage of propylene glycol alginate in food product?

# data[].attributes.body
Propylene glycol alginate is added into food product as emulsifier. It is the esterified form of alginate where is has good emulsification property to stabilize the emulsions such as low-fat mayonnaise.

URANIA A/P MARTIN

# data[].attributes.headline
What are the special characteristic of High Methoxy Pectin and Low Methoxy Pectin

# data[].attributes.subject
What are the special characteristic of High Methoxy Pectin and Low Methoxy Pectin

# data[].attributes.body
High Methoxy(HM) pectin can be found in jams. It requires acidic environment with large amount of sugar to gel properly. Different grades of HM pectin are sold based on how fast they set after cooling. Rapid-set of HM pectin gels almost instantly below 85 Celcius, medium takes 5 min to gel at 75 celcius and slowest take about 30 min to set at 65 celcius.

Low Methoxy(LM) pectin can produce similar result as HM pectin but they dont required acidic conditions or high soluble solid. They requires calcium and be set just like alginates.

NUR HIDAYATI RAMLI

# data[].attributes.headline
What are the synergestic properties between Locust Bean Gum and other hydrocolloids?

# data[].attributes.subject
What are the synergestic properties between Locust Bean Gum and other hydrocolloids?

# data[].attributes.body
Locust bean gum(LBG) is not capable of forming gel on its own in water system, therefore it is mainly used as thickening agent since it creates high viscocity. In the presence of kappa carrageenan, agar and xanthan gum, LBG can form gel. The synergy with kappa carrageenan provides significant advantages such as reinforcement of the carrageenan gels, elastic gel structure and prevention of syneresis. Furthermore, its unique strategy with Xanthan gum also provides advantages which it can form highly elastic gels from two thickening agent with a very limited syneresis. Syneresis is the contraction of gel accompanied by the separating out of liquid

NUR HIDAYATI RAMLI

# data[].attributes.headline
What is  the uses of gelatin in ice cream?

# data[].attributes.subject
What is  the uses of gelatin in ice cream?

# data[].attributes.body
As we know, gelatine is a protein derived by thermal denaturation of collagen which is the most common protein in the animal kingdom.
Uses of gelatine in ice cream is to

Gelatine produces smooth body and velvety texture.

Homogenisation brings about an increase in the surface area of the fat globules

Gelatine assists in establishing the air cell structure formed during freezing and the strong cell wall helps prevent foam shrinkage and collapse.

Gelatine prevents ice crystal growth during freezing and storage.

Gelatine prevents the development of sandiness due to lactose crystal growth.

Gelatine's gel structure provides heat shock resistance and better melt-down performance.

NUR NADHIRAH MOHD DZAMRI

# data[].attributes.headline
Why do we use xanthan gum in  gluten-free baking?

# data[].attributes.subject
Why do we use xanthan gum in  gluten-free baking?

# data[].attributes.body
In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don’t have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
NUR NADHIRAH MOHD DZAMRI

# data[].attributes.headline
What is the uses of stabilizer in ice cream?

# data[].attributes.subject
What is the uses of stabilizer in ice cream?

# data[].attributes.body
Stabilizers are hydrocolloids that are water-soluble, they disperse in water, and are commonly used in ice cream making. Stabilizers extensively used in the ice cream industry include guar gum, locust bean gum, carboxy, ethyl cellulose (CMC), sodium and propyleneglycol alginates, xanthan, gelatin, and carrageenan. These stabilizers are derived from plants, bacteria, and animal by-products. Although derived from natural sources, stabilizers are considered food additives under European law.
The use of stabilizer in ice cream is to

increase mix viscosity;

retard ice crystal and lactose crystal growth during storage;

help prevent shrinkage of the ice cream during storage and

reduce the rate of meltdown.

NUR NADHIRAH MOHD DZAMRI

# data[].attributes.headline
How is the storage temperature will affect the texture of the candy gum?

# data[].attributes.subject
How is the storage temperature will affect the texture of the candy gum?

# data[].attributes.body
Storage temperature is important to maintain the texture of the candy gum. The texture of the candy gum is contributed by gelatin. A cool and dry condition is suggested by the producer to store candy gum. With decreasing temperature, the bloom strength and maturation time increase. Bloom strength is a method to measure the strength of a gelatin gel. On high temperature, the degree of elasticity of the gum decreases. The gums will become softer. While at low temperature, the degree of elasticity remains constant.

LAU YIN CHENG

# data[].attributes.headline
What determines the gelling properties of alginate?

# data[].attributes.subject
What determines the gelling properties of alginate?

# data[].attributes.body
The ratio of D-block mannuronic acid (M-blocks) and L-guluronic acid (G-block) (M:G) and the molecular weight of polymer determine the solution and gelling properties of alginate. High G alginate forms a strong, brittle gel with good heat stability.

Sindu a/p Kunasiakar

# data[].attributes.headline
What is the general amount of gums and food stabiliser you added into the food products? 

# data[].attributes.subject
What is the general amount of gums and food stabiliser you added into the food products? 

# data[].attributes.body
Generally, only a small amount (<2%) of gums and food stabilisers are added into the food except gum arabic. Gum arabic, being the least viscous among all the hydrocolloids can have the usage of up to 55%.

Why does citric acid need to added together with pectin in jam?
Acids plays an important role in helping pectin to set. The COOH groups in the pectin are usually ionised, and the negative charges on the molecules causes  repulsion, and prevent the pectin chains from being able to form a gel network. To avoid this, we need the pH of the mixture to be roughly in the range of 2.8-3.3. At a more acidic pHs, the COOH groups aren’t ionise and therefore, lowering the magnitude of the repulsive forces.

What is the function of locust bean gum in ice cream?
Locust bean gum has a stabilising and water-binding characteristics that gives an excellent heat-shock resistance and helps to inhibit the formation of ice crystals in the ice cream.

MONICA KOAY SU MAY

# data[].attributes.headline
High methoxyl (HM) pectin (0.2-0.5%)
is the primary gelling agent in traditional jams and jellies. What is the
consideration during selection the suitable HM pectin? Describe with an
example.

# data[].attributes.subject
High methoxyl (HM) pectin (0.2-0.5%)
is the primary gelling agent in traditional jams and jellies. What is the
consideration during selection the suitable HM pectin? Describe with an
example.

# data[].attributes.body
The selection of suitable HM pectin is dependent on the required gelling temperature, texture and processing constraints.

For example, a traditional jam with suspended berries or fruit particles required rapid-set HM pectin which will gel shortly after the jar is filled so that fruit particles will stay suspended. On the other hand, slow-set HM pectin will be used for jelly which required that there is sufficient time after filling the jar for air bubbles to escape before solidification.

YAU SEET CHI

# data[].attributes.headline
What is the most
appropriate type of hydrocolloids that usually used in the production of sauces
and dressing? Why?

# data[].attributes.subject
What is the most
appropriate type of hydrocolloids that usually used in the production of sauces
and dressing? Why?

# data[].attributes.body
Xanthan gum is the most appropriate hydrocolloid that can be used in the production.

During the processing of the sauces and dressing products, a high temperature had involved and sometime the products might contain acidic ingredients such as vinegar.

Xanthan gum is able to stand up well to high temperature during processing and over a broad pH range thus the viscosity of the sauces and dressing can be maintained. As a result, xanthan gum can be used for thickening, suspending and stabilizing.

Besides, xanthan gum exhibit pseudoplastic behaviour so that the sauces able to recover their initial viscosity when shearing stops. This is important for the mouthfeel.

YAU SEET CHI

# data[].attributes.headline
What is the general amount of gums and food stabiliser you added into the food products? 

# data[].attributes.subject
What is the general amount of gums and food stabiliser you added into the food products? 

# data[].attributes.body
Generally, only small amount ( < 2%) of gums and food stabilisers are added into food products  except gum arabic. Due to gum arabic being the least viscous among all the hydrocolloids, usage up to 55% is possible.

Why does citric acid need to added together with pectin in jam?
Acids play an important role in helping pectin to set. The COOH groups in the pectin are usually ionised, and the negative charges on the molecules causes  repulsion, and prevent the pectin chains from being able to form a gel network. To avoid this, we need the pH of the mixture to be roughly in the range of 2.8-3.3. At these more acidic pHs, the COOH groups aren’t ionised, lowering the magnitude of the repulsive forces.

What is the function of locust bean gum in ice cream?
Locust bean gum has stabilising and water-binding characteristics which gives excellent heat-shock resistance and helps to inhibit the formation of ice crystals in the ice cream.
he stabilizing and water-binding characteristics of Locust Bean Gum give excellent heat-shock resistance and slow, creamy meltdown with no masking of flavor to ice cream products as well as inhibiting the formation of ice crystals

# data[].attributes.headline
Kappa carrageenan,
Iota carrageenan and Lambda carrageenan are the examples of milk based gels. Is
that all these three types of carrageenan will give the same gel strength?

# data[].attributes.subject
Kappa carrageenan,
Iota carrageenan and Lambda carrageenan are the examples of milk based gels. Is
that all these three types of carrageenan will give the same gel strength?

# data[].attributes.body
For Lambda carrageenan, it has non-gelling characteristic as it is soluble in cold water. However, both Kappa and Iota carrageenan have the ability to form thermoreversible gels upon cooling of hot aqueous solutions containing various salts.

The gel strength of these gels is greatly depended on the carrageenan concentration and the type and concentration of monovalent cation. In fact, the higher the levels of ester sulphate, the lower the gel strength. Kappa carrageenan gives the strongest gels as it contain the lowest sulphate content which is 25% approximated which is followed by Iota carrageenan with 32% of sulphate content approximated. The gel strength of Kappa carrageenan increases with increasing concentration K+, Ca2+ and locust bean gum. The strength of Iota carrageenan increases with increasing concentration K+ and Ca2+.

For Kappa carrageenan gels, the strongest gels take place with K+˃Ca2+˃Na+ in the order given K+ kappa carrageenan forms a rigid, elastic gel, while Ca2+ kappa carrageenan gives a stiff, brittle gel. Kappa carrageenan with both K+ and Ca2+ gives a particularly high gel strength.

For Iota carrageenan gels, the strongest gels take place with Ca2+˃K+˃Na+ in the order given. Calcium gels are soft and resilient.

YAU SEET CHI

# data[].attributes.headline
What is the application of Guar gum in food industry

# data[].attributes.subject
What is the application of Guar gum in food industry

# data[].attributes.body
Guar gums are used in frozen food products, confectionery, beverages and dairy products.

For frozen product it is used in ice cream, soft serves and frozen cakes. Guar gum works as crystal growth controller, moisture loss controller, freezer burn reducer,synerisis controller, freezing point and thaw separation controller.

For confectionery, guar gum is used in breads, cakes, pasteries, biscuits, chocolates and jellies as a moisture retaining agent, film forming agent,jelling agent, bloom controller, agar and gelatin replacer and glazing agent.

For beverages such as cocoa drinks, fruit juices and sugarless and alcoholic beverages, guar gum acts as a suspending agent in fruit beverages, maintains viscosity and to increase mouth feel

In dairy products such as yogurt, desserts, mousse and cheese, guar gum is use to prevent synereris in cheese formation, improves textute and tenderness, maintains colour and tenderness, maintain colour and viscousity uniformly which adds to the mouth feel to the dairy product

Sindu a/p Kunasiakar

# data[].attributes.headline
Why gum arabic is unique among the natural gum?

# data[].attributes.subject
Why gum arabic is unique among the natural gum?

# data[].attributes.body
1. .Gum Arabic is unique among the natural hydrocolloids because of its extremely high solubility in water. Most common gums cannot be dissolved in water at concentrations higher than about 5% because of their very high viscosities. Gum Arabic, however, can yield solutions of up to 50% concentration. At these high levels, it can actually form a highly viscous, gel-like mass similar in character to a strong starch gel.
2.Thus, it also acts food additive and it is safe for human consumption .
3.In beverages ,gum arabic help citrus and other oil based flavor remain evenly suspended in water.
4.in confectionary, it makes the product glazes and artificial whipped cream, thicken the chewing gum and jellies.It gives soft candies a desirable in mouth feel.Thus it keep flavour oil and fats uniformly distributed
5.Gum Arabic also lack in taste. Thus, it not alter the original taste of the food .

NURHANI ADILLA BT ISMAIL

# data[].attributes.headline
What are the applications of guar gums in food industry? 

# data[].attributes.subject
What are the applications of guar gums in food industry? 

# data[].attributes.body
1. In diary products - such as milk, yogurt and ice cream. It thickens the milk, yogurt and helps to maintain the homogeneity and texture of ice creams.
2. In meat - Guar gums is used as binder for meat.
3. In canned soup - it functions as thickener and stabilizer for canned soups.
4. In baked goods - Guar gumincreases the dough yield, improves the texture and shelf life, and keeping the crust crisp in pastry fillings.

NURDIANA MOHAMMAD ZUKI

# data[].attributes.headline
What is the purpose of Propylene Glycol Alginates (PGA) in salad dressings ?

# data[].attributes.subject
What is the purpose of Propylene Glycol Alginates (PGA) in salad dressings ?

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Propylene Glycol Alginates  used as stabilizers and emulsifiers to provide salad dressings with pleasant texture as well as double emulsion stability. Thus it plays a role in suspending and stabilizing
solid particles, thickening, and in providing with the features similar to grease in low-fat salad dressings.

Besides, it also provide salad dressings with rich and soft texture, and oil-water soluble emulsifying effects. In salad dressings, PGA can bring its efficient emulsifying stability into full play and make the salad dressing system more uniform and stable.

PGA also provide low-fat salad dressings with the features similar to grease.The main reason is that it has hydrophilic and hydrophobic groups, and thus owns the features similar to grease in some aspects.

Next,it helps to increase the viscosity of finished products and to compensate for the reduced viscosity resulting from the decrease of fat content when used in low-fat salad dressings.

NURHANI ADILLA BT ISMAIL

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Why pectin are usually used in yogurt drink? 

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Why pectin are usually used in yogurt drink? 

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Pectin are used to increase the shelf life of yogurt drinks as it prevents the milk protein from curding during ultra high temperature pasteurization, which extends the shelf life of the yogurt drinks.

Pectin also acts as gelling agent in yogurt. When heat is applied to pectin during the making of yogurt, the ester group of pectin molecules stick together in a gel network.

Pectin form bonds with water, thus giving softness and strength to the yogurt. Pectin also improves the taste in yogurt drinks as it adds the creaminess  and provides mouth feel.

NURDIANA MOHAMMAD ZUKI

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Ice cream contains stabilizer such as alginate. How alginate acts as stabilizer in ice cream?

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Ice cream contains stabilizer such as alginate. How alginate acts as stabilizer in ice cream?

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Addition of alginate in ice cream reduces the formation of ice crystals during freezing, thus giving a smooth product. Without alginate, refrozen ice cream develops large ice crystals. As a result, it will give us undesirable crunchy mouth feel. Alginate also reduces the rate at which the ice cream will melt.

NURDIANA MOHAMMAD ZUKI

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Does hydrocolloids obtained from chemical physical modification have any side effect to our health?

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Does hydrocolloids obtained from chemical physical modification have any side effect to our health?

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Synthetic gums are manufactured by chemical synthesis which has certain disadvantages such as high cost, toxicity, environmental pollution while being synthesized, nonrenewable sources, side effects, and poor patient compliance. As natural source especially plant derived materials are safe and even beneficial for human health, consumer preference for them has increased and especially demands for plant hydrocolloids have accelerated.

LAU YIN CHENG

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Why locust bean gum is added together with kappa-carrageenan in the same product?

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Why locust bean gum is added together with kappa-carrageenan in the same product?

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Gelation happens between locust bean gum and carrageenan. This is due to the synergistic polysaccharide in which locust bean gum does not form gel by itself while kappa-carrageenan gels are rigid and subjected to syneresis. Incorporation between these two gums forms gel which has better gel strength and resistant towards syneresis.

LOO RI YING

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What food products are gelatin found in?

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What food products are gelatin found in?

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Gelatin can be found in most of the gummy candies, as well as other products such as marshmallows, some desserts, ice cream, dips and yogurts, Jell-O, sour cream, puddings and others. Nuts also use gelatin as coating to help hold salts on nuts. Some frosted cereals also use gelatin.

Lau Yin Cheng

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Why kappa-carrageenan is added into milk-based product?

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Why kappa-carrageenan is added into milk-based product?

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Kappa-carrageenan forms gel with milk property through electrostatic interactions. Positive charges at the surface of casein micelles interact with negative-charged sulfate groups of carrageenan. This interaction increases the gel strength. Kappa-carrageenan stabilises milk-based desserts since it interacts with the milk proteins present, giving rise to the formation of a gel structure .

LOO RI YING

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How do we relate gums and hydrocolloids?

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How do we relate gums and hydrocolloids?

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All gums must be hydrated to function in a food system, so they are characterized as hydrocolloids, with "hydro" meaning water and "colloid" referring to the dispersion of small particles in another medium. Gums can structure water, thereby allowing other ingredients in a food system to be dispersed and suspended in an aqueous medium.

NURUL AJLA BINTI SARIPUDIN

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What is the difference between rapid set pectin and slow set pectin?

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How chain length influences a gum's viscosity and hydration rate?

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How chain length influences a gum's viscosity and hydration rate?

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The chain length or degree of polymerization  influences a gum's viscosity and hydration rate. Longer molecules tend to produce higher viscosity and take longer time to hydrate than shorter ones. A highly branched molecule takes up less space than a straight one with the same molecular weight and therefore provides less viscosity. As a hydrocolloid molecule becomes longer, it sweeps out much greater volume as it randomly tumbles in solution, leading to increased collisions with its neighbors, which results in increase in viscosity.

NURUL AJLA BINTI SARIPUDIN

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Why is iota-carrageenan is added into table jellies instead of gelatin?

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Why is iota-carrageenan is added into table jellies instead of gelatin?

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Iota-carrageenan has high melting point compared to gelatin. Hence, the jelly will not melt at room temperature. If gelatin is added into the table jelly, the jelly needs to be refrigerated to maintain its structure. However, iota-carrageenan does not have organoleptic(mouthfeel) property compared to gelatin.

LOO RI YING

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Why propylene glycol alginates (PGA) are a good hydrocolloid choice for fruit beverages? 

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Why propylene glycol alginates (PGA) are a good hydrocolloid choice for fruit beverages? 

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The ester groups make it harder for the polymer chains to self-associate in the presence of relatively high concentrations of hydrogen and calcium, so they are not as sensitive to calcium ions as sodium and potassium alginate. They are effective in a pH range of 3 to 6 and have emulsifying, stabilization and suspending capability. The degree of esterification (DE) determines each form's viscosity and emulsification levels. The hydrophobic ester groups allow the PGA molecules to associate slightly with the surface of oil droplets dispersed in water, so it sometimes acts as a "secondary" emulsifier. Blends of PGA and xanthan gum have been successfully used in fruit-juice beverages that require particle suspension, calcium fortification and viscosity control.

NURUL AJLA BINTI SARIPUDIN

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Why is acacia gum commonly usedin beverages?

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Why is acacia gum commonly usedin beverages?

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Gum acacia is widely used in the beverage industry as it acts as the primary emulsifier for flavour oils, permitting dispersion of the oil into the water and stabilizing the beverage to avoid ringing and creaming. It is stable in low pH environments, often an important criteria for beverages. At the same time, it has a low viscosity response in water, so it can provide mouthfeel without any adverse effect on the original beverage texture.

From a nutraceutical-beverage perspective, it is a protective carrier of nutrients and a natural prebiotic fibre source. It also offers the power of a 'clean label' and can qualify as a natural and certified organic ingredient. It is widely compatible with other ingredients for everything from sports drinks, where it may play a role in electrolyte absorption, to fruit juices, dairy beverages and liquid-meal substitutes.

In the world of beverage emulsions, there are two product ranges of gum acacia. For shelf-stable beverages and emulsions with extended shelf life, gum acacia senegal (grade one) is the most popular material. The seyal, or grade two species of gum acacia, is widely used as a flavour or oil carrier because of its excellent film-forming characteristics. With spray-dried oils, the oils will oxidize over time and oxidative stability is developed by enrobing them in gum acacia rather than spray drying them onto another carrier. It performs best in emulsions that require a shorter shelf life.

Sindu a/p Kunasiakar

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Are there any animal hydrocolloids other than gelatin?

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Are there any animal hydrocolloids other than gelatin?

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Yes, there are chitin and chitosan.

Chitin is a structural polysaccharide that replaces cellulose in many species of lower plants (fungi, yeast, green, brown, and red algae). It is also the main component of the exoskeleton of insects and shells of crustaceans (shrimp, lobster, and crab). The molecular structure of chitin is similar to that of cellulose, except that the hydroxyl groups at O-2 of the Beta-D-Glcp residues are substituted with N-acetylamino groups. Chitin forms a highly

ordered, crystalline structure, stabilized by numerous intermolecular H-bonds. It is

insoluble in water.

However, when chitin is treated with strong alkali, the N-acetyl groups are removed and replaced by amino groups. This new water-soluble polysaccharide, called chitosan, contains, therefore, (1→4)-linked 2-amino-2-deoxy-B-D-glucopyranosyl residues.

Chitosan is the only polysaccharide carrying a positive charge. It is not digested by humans and can be used as a dietary fiber.

IMAM PERDANA PUTRA