Thickeners, stabilizers and gelling agents as food ingredient

One of the major food ingredients are that significantly controls the textural properties of foods is that of thickeners, stabilizers and gelling agents. They are the basic texturizing additives used in fruit processing.

The molecules used as thickeners, stabilizers and gelling agents are macromolecules which, when dissolved or dispersed in aqueous media are capable of causing an increase in the viscosity or gel formation.

Most commercial thickeners are polysaccharides, and it is the expanded nature of these high-molecular-weight molecules in solutions that gives rise to their thickening properties, even when used at relatively low concentrations.

Thickeners and stabilizers may be divided into main classes: polysaccharides and protein.

Polysaccharides comprise three main subclasses:
*Non-ionic - example: hydroxyethylcellulose and dextran
*Anionic - example: xanthan, carrageenan, guar gum, alginate and carboxymethylcellulose
*Cationic - such as: arginine hydrochloride and chitosan

Xanthan gum is a result of the fermentation of sugars by the bacteria Xanthamonas campestris. It’s also used as thickeners, stabilizers and gelling agents in the preparation of sauces, salad dressing and dairy products.

Pectin is mainly used as thickeners, stabilizers and gelling agents in jams, jellies and other products. They are found in fruits and vegetables and they help to hold the plant cells together.

Structurally, they are long-chain polymers of α -D-galactorunic acid, which is under appropriate condition they form gels.
Thickeners, stabilizers and gelling agents as food ingredient

Carrageenan in Gummy Candies

Carrageenan in Gummy Candies Gummy candies are included in a large category of confectionary products such as jellies, pastilles, and wine gums. Originally popularize in Europe, these candies were introduced to United Sates in the early 1980s. Current U.S manufacture now includes a myriad of products with various shapes, sizes, flavors, and food applications.

Traditionally the texture of gummy candies is obtained by using various water binding gelling agents, such as gelatin, starch, pectin and gum arabic. After a boiled mixture of sugars has been prepared, it is mixed with the gelling agent concentrated and then processed into various shapes by depositing into starch molds. After forming the shapes, the gummy candies are dried to their final moisture content and texture by stoving. Once the confections are removed from the starch molds and cleaned, they may be passed through glazing that wets the products with either steam or oil. 

Many consumers, especially mature populations, avoid gummy candies because they stick to their teeth. Gummy candies formulated with Carrageenan offer a range of desirable textures from soft, easy to chew to firmer, short-textured candies. Gummies made width Carrageenan provide clean flavor release, decreased set-up time, and heat stability upon storage. 

In addition, Carrageenan offers processing ease in gummy manufacture: It may be dry blended first with sugar and added to the hot syrup mixture. Traditional gelatin or starch based gummies must first include a step for dissolution of these ingredients. 

Carrageenan in Gummy Candies