This is a ppt of my final year review paper project -use of gums in bakery and confectionary.

2.  The scientific name for gums - Hydrocolloids
 Hydrocolloids – hydrophilic, long- chain, high molecular weight
molecules, with colloidal properties.
 In water-based systems produce gels, i.e, highly viscous
suspensions
 Commonly used as gelling agent, thickening agent, stabilizers
and emulsifying agent
 Hydrocolloids – naturally occuring and chemically modified
 Not real colloids – because truly water soluble
 Some are water soluble and form colloidal solutions others are
only able to swell in water and can be dispersed by means of
shear forces

3.  Thickening Properties
 Gelling Properties
 Emulsifying Properties

4.  The modification of texture or viscosity of food system helps
to modify its sensory properties and hence, hydrocolloids are
used as important food additives to perform specific
purposes.
 The thickening effect of produced by the hydrocolloids
depends on the type of hydrocolloid used, its concentration,
the food system in which it is used and also the pH of the
food system and temperature
 Ketchup is one of the most common food items where the
hydrocolloid thickeners are used to influence its viscosity

5.  Gels is defined as a form of matter intermediate between solid
and liquid and show mechanical rigidity
 They consist of polymer molecules cross-linked to form tangled
and interconnected molecular network immersed in a liquid
medium, which in food system is water
 Hydrocolloids form gels by physical association of their polymer
chains through hydrogen bonding, hydrophobic association and
cation mediated cross-linking and differ from synthetic polymer
gels, which normally consist of covalently cross-linked polymer
chains
 Application in food as gelling agents include alginate, pectin,
carrageenan, gellan, gelatin, agar, modified starch, methyl
cellulose and hydroxypropylmethyl cellulose

6. Hydrocolloid as a gelling
agent
Characteristics Application in food Reference
Modified starch
Thermally irreversible opaque
gels formed on cooling
Dairy desserts Verbeken et al. (2006)
Agar Thermoreversible gels on cooling Bakery products, jellies
Uzuhashi and Nishinari (2003),
Stanley (2006)
κ-Carrageenan and ί- carrageenan Thermoreversible gels on cooling Puddings, milk shakes, tofu
Michel et al. (1997),
Puvanenthiran et al. (2003)
Low methoxy pectin
Thermoreversible gels on cooling
at acidic pH
Jams, jellies, glazes, milk based
desserts
Capel et al. (2006), Wilats et al.
(2006)
High methoxy pectin
Thermoirreversible gels on
cooling at high acidic pH
Jams, jellies May (2000), Wilats et al. (2006)
Gellan gum
Thermoreversible highly
transparent gels formed on
cooling
Water-based fruit flavoured
jellies, lemon jelly
Moritaka et al. (1999), Nickerson
et al. (2007)
Alginate
Thermoirreversible gels do not
melt on heating
Restructured foods, cold prepared
bakery creams
Roopa and Bhattacharya (2008,
2009)
Methyl and hydroxypropylmethyl
cellulose
Thermoreversible gels which melt
on heating
Salad dressings, cake batters,
beverages, whipped toppings
Williams (2006)

7.  The functionality of hydrocolloids as emulsifiers or emulsion
stabilizers such as: retardation of precipitation of dispersed solid
particles, decreased creaming rates of oil droplets and foams,
prevention of aggregation of dispersed particles, prevention of
syneresis of gelled systems containing oils and retardation of
coalescence of oil droplets
 Gum arabic is the only gum adsorbing onto oil-water interfaces
and imparting steric stabilization
 Other Gums such as xanthan, pectin, etc. have been known to
reduce surface and interfacial tensions, to adsorb onto solid
surfaces and to improve stability of oil-in-water emulsions.

8. I. Plant Hydrocolloids - Cellulose, Plant Exudates and
Pectin
II. Seed Gum
III. Microbial Exudates
IV. Seaweed Polysaccharides - The carrageenans, Agar
and The alginates
V. Synthetic Gums

9. i. Cellulose
 Tough carbohydrate that comes from the cell wall of plants, which
may also appear on the label as carboxymethylcellulose, is made by
reacting the cellulose, which comes from wood pulp or cotton lint,
with an acid.
 Cellulose gum stabilizes proteins, adds texture and mouthfeel, forms
oil-resistant film and retains moisture in industrial and processed food
products.
 The function performed by the food additive when used in cooking.
ii. Pectin
 Polysaccharide and are the major components of most higher plant
cell walls; they are particularly prevalent in fruits and vegetables
 Commercial pectins are prepared mostly from some by-products of the
food industry, such as apple pulp, citrus peels, and sugarbeet pulp
 Pectins are the most complex class of plant cell wall polysaccharides

10.  Used for making jam. Pectin is a naturally occurring substance (a
polyscaccaride) found in berries, apples and other fruit. When
heated together with sugar, it causes a thickening that is
characteristic of jams and jellies
 It can be found as a gelling, thickening or stabilizing additive in
food
iii. Plant Exudates
 The plant exudates include gum arabic, which comes from the
acacia tree, and gum tragacanth.
 These are complex, highly branched polysaccharides.
 Gum Arabic is highly soluble in cold water and is used to
stabilize emulsions and to control crystal size in ices and
glazes.
 Gum tragacanth forms very viscous sols, and is used to impart a
creamy texture to food products
 It also is used to suspend particles and acts as a stabilizer in
products such as salad dressings, ice cream, and confections

11.  Include guar and locust bean gums.
 Guar gum is soluble in cold water, whereas locust bean gum must
be dispersed in hot water.
 Guar gum forms gels with carrageenan and guar gum. It is used to
stabilize ice cream and it also is found in sauces, soups, and salad
dressings. The presence of guar gum in the intestine seems to retard
the digestion and absorption of carbohydrates and slow absorption of
glucose into the bloodstream. Use of guargum in foods therefore may
be useful in treating mildcases of diabetes.
 Locust bean gum typically is used as a stabilizer in dairy and
processed meat products. It also may be used synergistically with
xanthan gum to form gels.

12.  Xanthan gum, gellan gum, dextran, and curdlan are all gums produced
using fermentation by microorganisms
 Xanthan is the most common. Xanthan forms viscous sols that are
stable over a wide range of pH and temperature
 Xanthan gum does not form a gel, except when used in combination
with locust bean gum. It is used in a wide range of products as a
thickener and stabilizer and suspending agent.
 Most salad dressings contain xanthan gum.
 Gellan gum used as the gelling agent, as an alternative to gelatin, in
the manufacture of vegan varieties of "gum" candies.
 Gellan gum is used in plant-based milks to keep plant protein
suspended in the milk. Gellan gum is listed as an ingredient in the soy
milk Soylent 2.0

13.  It include the agars, alginates, and carrageenans. Unlike most other
gums, they are able to form gels under certain conditions
i. The Carrageenans
 used to stabilize milk products such as ice cream, processed cheese,
canned evaporated milk, and chocolate milk, because of their ability to
interact with proteins.
 The carrageenans also may be used with other gums, because of their
ability to cross-link with them
ii. Agar
 obtained from red seaweeds. It is noted for its strong, transparent,
heat-reversible gels; that is, agar gels melt on heating and reform
when cooled again.
 Agar contains two fractions - agarose and agaropectin - both of which
are polymers of β-d- and α-l-galactose. Agaropectin also contains
sulfate esters

14. iii. The alginates
 obtained from brown seaweeds.
 They form gels in the presence of calcium ions. Calcium alginate gels
do not melt below the boiling point of water; thus, they can be used to
make specialized food products.
 Fruit purees can be mixed with sodium alginate and then treated with a
calcium-containing solution to make reconstituted fruit.
 For example, if large drops of cherry/alginate puree are added to a
calcium solution, convincing synthetic cherries are formed

15.  Cellulose is an essential component of all plant cell walls
 It is insoluble in water and cannot be digested by man, so it is not a
source of energy for the body. It is classified as insoluble fiber
 Synthetic derivatives of cellulose are used in foods as
nonmetabolizable bulking agents, binders, and thickeners.
 Microcrystalline cellulose, known commercially as Avicel (FMC Corp.),
is used as a bulking agent in low-calorie foods. It is produced by
hydrolysis of cellulose with acid

16.  Soft gelatin capsules - Uses : This product is a combination of B
vitamins used to treat or prevent vitamin deficiency due to poor
diet, certain illnesses, alcoholism, or during pregnancy. Vitamins
are important building blocks of the body and help keep you in
good health
 Jelly-like foods - jellies and marshmallows
 Fruit products - fruit juice, pulp
 Frozen product - ice cream, ice milk, mellorine
 Candies - candies, chewing gum
 Fabricated foods - imitation cocktail cherries; imitation glazed
fruit pieces for cakes, breads, cookies, ice cream and candy
products, meat products

17. Gums plays an important role in bakery and confectionary because of
their functional properties and their ability to produce foods with special
textures. Used in a wide range of food products as gelling agents,
thickeners, and stabilizers, their availability has increased the choice
and quality of many convenience foods. Synthetic derivatives of
cellulose are important as nonmetabolizable bulking agents,
thickeners, and stabilizers in a wide range of calorie-reduced foods.
Gums are widely used in many food formulations to improve quality
attributes and shelf-life such as jelly like foods, candies, fruit products,
fabricated foods, frozen foods and ice cream.

18. THANK YOU