Locust bean gum
It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.
Pectin
It is a gelling agent mainly base on polygalacturonic acid partially esterefied with methoxyl group extracted from citrus peel or apple.
There are two differents types of pectins: with >50% methoxyl groups (high methoxyl) and with <50% methoxyl groups (low methoxyl).
High methoxyl
The gel obtained from an HM pectin is not thermoreversible. For gelling conditions sugar must be more than 60%, pH 2,9-3,4. It is soluble in hot conditions, min 85°C
There are 3 types of HM pectins:
RAPID SET: setting temperature 85°C
MEDIUM RAPID SET: setting temperature 75°C
SLOW SET: setting temperature 65°C
Applications: jams, jellies, milk/soy/yogurt drinks
Low methoxyl
It is soluble in hot conditions, min 85°C, for gelling formations is necessary sugar (25-65%), ph 3.3-4.0 and calcium ions.
There are 2 types of low methoxyl pectin:
- LOW METHOXYL CONVENTIONAL PECTIN -> LMC
- LOW METHOXYL AMIDATED PECTINS -> LMA (lma are less affected by calcium content and gel is more elastic)
Applications:
- Low sugar jams and jellies
- Bakery jams (LMC)
- Fruit preparation
- Dairy products (LMA)
Other products
Guar gum
It is a polysaccharide from guar seed endosperm, made of galactose and mannose, grown in arid regions of India and Pakistan.
Carrageenan
It is a gelling agent extracted from red seaweed that reacts with casein in milk to form gels and produces strong, brittle gels with syneresis in water.
Sodium alginate
It is a sodium Mannuronic and Guluronic acid polymer from brown seaweed, soluble in cold and stable at high temperatures and freeze/thaw cycles.
Xanthan and Gellan gum
These products are obtained by fermentation of glucose (xanthan) and a pure culture of Sphingomonas elodea (gellan gum).
Tara gum
It is a galactomannan like Guar and LBG, with a 1:3 ratio of galactose to mannose molecules. Used in spreadable cheese and sauces.