How to Manufacture Gums and Stabilizers - Food Industry Ingredients (Hydrocolloids)

Description:

Gums are plantflours (like starch or arrowroot) that make foods & other products thick.Gums are used in foods for many reasons besides being used as a thickener. Gumsare important ingredient in producing food emulsifier, food additive, foodthickener & other gum products. The main reason for adding a gum orhydrocolloid to a food product is to improve its overall quality. India is thelargest producer of gums specially guar gum products. Similarly stabilizers arean indispensable substance in food items when added to the food items, theysmoothens uniform nature and hold the flavouring compounds in dispersion. Gumtechnology stabilizers are carefully controlled blends of various foodingredients. Most processed foods need some sort of stabilization at some pointduring production, transportation, storage and serving. The science andtechnology of hydrocolloids used in food and related systems has seen many newdevelopments and advances over recent years. The breadth and depth of knowledgeof gums and stabilizers has increased tremendously over the last two decades,with researchers in industry and academia collaborating to accelerate thegrowth. Gums as food constituents or as food additives can influence processingconditions in the following ways; retention of water, reduction of evaporationrates, alteration of freezing rates, modification of ice crystal formation andparticipation in chemical reactions.

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