Guar Gum

It is a natural source of fibre obtained by grinding and separating the pods of the legume "Cyamopsis tetragonolobus" known as guar bean. It is used as a thickener and stabiliser in foods and is known by the code E412. It is also called guar gum or guaran.

Main properties of Guar Gum

  • High water holding capacity: When dissolved in water, it can absorb water many times its volume. Thanks to this feature, it is used as a thickener and moisturiser in foods.
  • Gluten-free: Since it does not contain gluten, it is often preferred in gluten-free bakery products and flourless recipes. It can be used as a substitute for wheat flour, providing consistency on the dough and preventing crumbling.
  • Low in calories: It contains almost no calories and is ideal for weight control.
  • Source of fibre: Contains soluble fibre and helps the digestive system to function properly.

Uses of Guar Gum

  • Food industry: It is used as a thickener, stabiliser and moisturiser in many food products such as bakery products, sauces, dairy products, ice cream and meat products.
  • Textile industry: It is used in textile products to soften the texture of the fabric and to ensure better adhesion of prints.
  • Paper industry: Used as an anti-wetting and strengthening agent in paper.
  • Pharmaceutical industry: Used as a binder and carrier in some medicines.
  • Petroleum industry: Used as a thickener in oil drilling fluids.

Agar agar

Agar agar is a natural polysaccharide derived from red seaweed. It is also known as vegetable gelatin and is used as a food additive with the code E406. Due to its gelling and thickening properties, it is used in many different areas.

Basic properties of agar agar

  • High gelling property: When dissolved in water, it forms strong and flexible gels. Thanks to this feature, it is used as a thickener and stabilizer in foods such as ice cream, sauces, marmalades, and creams.
  • Thermal stability: It is resistant to heat and maintains its stability even in the refrigerator and freezer. This property makes it suitable for use in products such as ice cream and sauces.
  • Low calorie: It is a calorie-free food, making it ideal for weight control.
  • Plant-based: Since it is not derived from animal products, it can be used by vegans and vegetarians.
  • Boosts the immune system: It acts as a prebiotic, regulating gut flora and helping to strengthen the immune system.

Uses of agar agar

  • Food industry: It is used as a thickener and stabilizer in many food products such as ice cream, sauces, marmalades, creams, fruit juices, bread, and baked goods.
  • Microbiology: It is used as a solidifying agent in culture media for growing microorganisms.
  • Medicine and pharmacy: It is used as a binder and carrier in some medications.
  • Cosmetic industry: It is used as a thickener and emulsion stabilizer in cosmetic products like creams and lotions.
  • Industry: It is used as a binder and strengthener in the textile and paper industries.

Potato Starch

It is a natural polysaccharide obtained from the parts containing leucoplasts (starch grains) in the cells of the root tubers of the potato plant. It is a widely used additive in foods and various industrial applications with the code E1404.

Main properties of potato starch

  • High water solubility: When dissolved in water, it forms a viscous solution. Thanks to this feature, it is used as thickener, stabiliser and emulsion stabiliser in foods.
  • High water retention capacity: When dissolved in water, it can hold many times more water than its volume. Thanks to this feature, it helps to maintain moisture in foods.
  • Thermal stability: It is resistant to heat and maintains its stability even in the refrigerator and freezer. Therefore, it can be used in products such as ice cream and sauces.
  • Non-toxicity: It is non-toxic and safe for human consumption.
  • Gluten-free: Since it does not contain gluten, it is often preferred in gluten-free bakery products and flourless recipes. It can be used as a substitute for wheat flour, providing consistency on the dough and preventing crumbling.

Usage areas of potato starch

  • Food industry: It is used as thickener, stabiliser, emulsion stabiliser and preservative in many food products such as ice cream, sauces, confectionery, bread and bakery products, fruit juices and soft drinks.
  • Textile industry: It is used in textile products to soften the texture of the fabric and to provide better adhesion of dyes.
  • Paper industry: Used as an anti-wetting and strengthening agent in paper.
  • Building and construction industry: Used as an adhesive and binder in plasters and mortars.
  • Paper industry: Used as an anti-wetting and strengthening agent in paper.
  • Medicine and pharmacy: Used as a binder and carrier in some medicines.
  • Cosmetics industry: Used as a thickener and emulsion stabiliser in powders and other cosmetic products.

Benefits of potato starch

  • It can help the digestive system to work regularly.
  • It can help lower cholesterol.
  • It can help regulate blood sugar.
  • It can strengthen the immune system.
  • Can improve skin and hair health.

Pectin

Pectin is a polysaccharide found naturally in the cell walls of many fruits and vegetables such as apples, oranges, grapefruits and apricots. It is also used as an additive in foods with the code E440.

Basic properties of pectin

  • Gelling properties: It has the ability to form gel when dissolved in water. Thanks to this feature, it is used as a gelling agent and thickener in foods such as jam, marmalade, jelly and fruit juices.
  • Active in acidic environments: It is active in acidic environments. Therefore, it provides gelling in acidic foods such as jam and marmalade.
  • Temperature resistance: It is heat resistant and maintains its stability even in the refrigerator and freezer.
  • Non-toxicity: It is non-toxic and safe for human consumption.

Uses of pectin

  • Food industry: It is used as a gelling agent, thickener and stabiliser in many food products such as jam, marmalade, jelly, fruit juices, ice cream, yoghurt, bread and bakery products.
  • Medicine and pharmacy: It is used as a binder and carrier in some medicines.
  • Cosmetics industry: It is used as a thickener and emulsion stabiliser in creams, lotions and make-up products.

Sodium Alginate

Sodium alginate is a natural polysaccharide derived from brown seaweeds and is the sodium salt of alginic acid. It is used as a thickening and stabilizing agent in food products and is known by the E401 code.

Main properties of sodium alginate

  • High viscosity: When dissolved in water, it forms a high viscosity gel. Thanks to this feature, it is used to give consistency and texture to foods.
  • Thermal stability: It is resistant to heat and maintains its stability even in the refrigerator and freezer. Thanks to this feature, it is used in products such as ice cream, sauces and creams.
  • Chelation ability: It can bind metal ions such as calcium and magnesium. Thanks to this feature, it prevents calcification and sediment formation in water.
  • Biodegradable: It can be broken down by microorganisms in nature and does not harm the environment.

Usage areas of sodium alginate

  • Food industry: It is used as a thickener and stabiliser in many food products such as ice cream, sauce, cream, marmalade, fruit juices, bread and bakery products.
  • Pharmaceutical and cosmetics industry: It is used as tablet and capsule binder in pharmaceuticals and as thickener and emulsion stabiliser in cosmetic products.
  • Textile industry: It is used in textile products to ensure better adhesion of dyes to the fabric and to soften the texture of the fabric.
  • Paper and cardboard industry: It is used as a binder and strengthener in paper and cardboard.

What is Sodium Carboxymethyl Cellulose (CMC)?

Sodium carboxymethyl cellulose is a cellulose derivative with carboxymethyl groups attached to some hydroxyl groups of the glucose monomers that form the cellulose backbone. It is commonly used in its sodium salt form, known as sodium carboxymethyl cellulose. It is widely used as a food additive and in various industrial applications, identified by the E466 code.

Key Properties of CMC

  • High Water Solubility: Forms a viscous solution when dissolved in water. This property makes it useful as a thickening agent, stabilizer, and emulsifier in foods.
  • High Water Retention Capacity: Can retain many times its volume in water when dissolved. This helps to retain moisture in food products.
  • Thermal Stability: Resistant to heat and maintains stability even in the refrigerator and freezer. Therefore, it can be used in products like ice cream and sauces.
  • Non-Toxic: Non-toxic and safe for human consumption.

Applications of CMC

  • Food Industry: Used as a thickener, stabilizer, emulsifier, and preservative in various food products including ice cream, sauces, candies, bread, baked goods, fruit juices, and beverages.
  • Textile Industry: Used to soften the texture of fabrics and improve dye adhesion.
  • Paper Industry: Used as a wetting agent and strengthener in paper.
  • Oil Industry: Used as a thickening agent in oil drilling fluids.
  • Pharmaceuticals: Used as a binder and carrier in some medications.
  • Cosmetics: Used as a thickening agent and emulsifier in creams, lotions, and makeup products.

Gum Arabic

Gum Arabic, also known as Acacia Gum or Senegalese Gum, is a hard, amber-coloured gum that oozes from the trunks of Senegalese Acacia (Acacia senegal) and Vachellia seyal trees and is collected after drying. It is a natural additive widely used in the food industry and various industrial applications with the code E414.

Main properties of Gum Arabic

  • High water solubility: When dissolved in water, it forms a viscous solution. Thanks to this feature, it is used as thickener, stabiliser and emulsion stabiliser in foods.
  • High stickiness: It has strong adhesive properties. Thanks to this feature, it is used in label adhesives, printing inks and textile dyes.
  • High preservative properties: It prolongs shelf life by preventing the growth of microorganisms in foods.
  • Non-toxicity: It is non-toxic and safe for human consumption.

Usage areas of Gum Arabic

  • Food industry: It is used as a thickener, stabiliser, emulsion stabiliser and preservative in many food products such as ice cream, sauces, confectionery, bread and bakery products, fruit juices and soft drinks.
  • Pharmaceutical industry: It is used as a binder and carrier in some medicines.
  • Cosmetics industry: Used as thickener and emulsion stabiliser in creams, lotions and make-up products.
  • Textile industry: It is used in textile products to soften the texture of the fabric and to provide better adhesion of dyes.
  • Paper industry: Used as an anti-wetting and strengthening agent in paper.
  • Arts and crafts: Used as a binder for watercolour and acrylic paints.

Gums, Thickeners and Gelling Agents

Gums, thickeners and gelling agents are a group of additives widely used in the food industry. They are used to improve the texture, consistency and stability of foods. In this article, we will examine the functions, types and applications of these additives in the food industry.

1. Gums: Gums are natural polysaccharides derived from plants. They perform various functions in foods:

  • Thickening: Gums such as guar gum, xanthan gum and gum arabic are used to add viscosity and texture to foods.
  • Stabiliser: Gums help to maintain the texture and consistency of foods.
  • Dehydrator: Gums prevent drying by increasing the water holding capacity of foods.
  • Emulsifier: Gums help to keep different phases such as oil and water together.

2. Thickeners: Thickeners are used to control the fluidity of foods and create texture. The different types are as follows:

  • Starch: Starches such as corn starch, potato starch and wheat starch are used to add density and consistency to foods.
  • Cellulose: Cellulose derivatives are used to create a gelatinous texture in foods.
  • Gelatine: Gelatin is a protein of animal origin and is used in foods such as jellies, puddings and sauces.

3. Gelling agents: Gelling agents are used to give foods a solid, gelatinous texture. Common gelling agents include:

  • Agar agar: Agar agar is a gelling agent derived from seaweed and is used for vegetarian jellies and jams.
  • Sodium alginate: A natural compound derived from brown seaweed. It is often used as a food additive and acts as a gelling agent, thickener and stabiliser.
  • Pectin: Pectin is a polysaccharide found in fruits and is used for jams, marmalades and jellies.
  • Carrageenan: A polysaccharide derived from red seaweeds.
  • Gelatin: Gelatin is a protein of animal origin and is used in foods such as jellies, puddings and sauces.

Applications in the Food Industry

Gums, thickeners and gelling agents are used in many branches of the food industry:

  • Dairy products: They are used to improve the texture and consistency of dairy products such as yoghurt, cheese and ice cream.
  • Sauces and salad dressings: They are used to control the fluidity of sauces and to create texture.
  • Meat products: Used to provide texture and binding in meat products such as salami, sausages and pepperoni.
  • Beverages: Used to increase viscosity and stability in beverages such as fruit juices and smoothies.
  • Confectionery: Used to create texture and shape in confectionery such as jellies, jams and candies.

Gelatin 250 Bloom

Gelatin 250 Bloom is an animal protein obtained from bovine skins, bones and cartilage. It is a unit of measurement showing the gelling power of gelatin. The higher the Bloom value, the higher the gelling power of gelatin.

250 Bloom gelatin is a type of gelatin with high gelling power. Thanks to this feature, it is used as a thickener and gelling agent in many foods such as jelly, jam, marmalade, cake, soufflé.

Characteristics of gelatin 250 Bloom

  • High gelling power: When dissolved in water, it forms very strong and flexible gels. Thanks to this feature, it allows to obtain the desired consistency even in small amounts.
  • Thermal stability: It is resistant to heat and maintains its stability even in the refrigerator and freezer. Therefore, it can be used in products such as ice cream and sauces.
  • High water holding capacity: When dissolved in water, it can hold many times more water than its volume. Thanks to this feature, it helps to maintain moisture in foods.
  • Non-toxicity: It is non-toxic and safe for human consumption.

Uses of gelatine 250 Bloom

  • Food industry: It is used as a thickener, gelling agent and stabiliser in many food products such as jelly, jam, marmalade, cake, soufflé, ice cream, sauce, yoghurt, bread and bakery products.
  • Medicine and pharmacy: It is used in some drug capsules and medical implants.
  • Cosmetics industry: Used as a thickener and emulsion stabiliser in creams, lotions and make-up products.

KARRAGENAN

It is a natural polysaccharide family derived from red edible seaweeds. It is a widely used additive for its gelling, thickening and stabilising properties in foods. It is known by the code E407.

Main properties of carrageenan

  • Gelling properties: It has the ability to form gel when dissolved in water. Thanks to this feature, it is used as a thickener and stabiliser in foods such as ice cream, sauces, marmalade and cream.
  • Dark colouring feature: It can give a dark colour to some foods.
  • Temperature resistance: It is resistant to heat and maintains its stability even in the refrigerator and freezer.
  • Binding property: It can bind with proteins and other molecules. Thanks to this feature, it is used as a stabiliser in dairy products.

Areas of use of carrageenan

  • Food industry: It is used as a thickener and stabiliser in many food products such as ice cream, sauces, marmalade, cream, fruit juices, bread and bakery products.
  • Pharmaceutical and cosmetic industry: It is used as thickener and emulsion stabiliser in some pharmaceuticals and cosmetic products.
  • Industry: Carrageenan is used as a binder and strengthener in the textile and paper industry.

KSANTAN GUM

Xanthan gum is a natural polysaccharide produced by a bacterium called Xanthomonas campestris. It is a widely used additive in the food industry and some industrial applications with the code E415.

Main properties of xanthan gum

  • High viscosity: When dissolved in water, it forms a high viscosity solution. Thanks to this feature, it is used as thickener, stabiliser and emulsion stabiliser in foods.
  • Thermal stability: It is resistant to heat and maintains its stability even in the refrigerator and freezer. Thanks to this feature, it can be used in products such as ice cream and sauces.
  • Acid and alkali resistance: It is resistant to acids and alkalis. Thanks to this feature, it can be used in acidic foods such as fruit juices and soft drinks.
  • Non-toxicity: It is non-toxic and safe for human consumption.

Usage areas of xanthan gum

  • Food industry: It is used as a thickener, stabiliser, emulsion stabiliser and preservative in many food products such as ice cream, sauces, confectionery, bread and bakery products, fruit juices and soft drinks.
  • Petroleum industry: Used as a thickener in oil drilling fluids.
  • Paper industry: Used as an anti-wetting and strengthening agent in paper.
  • Fabric industry: It is used in textile products to soften the texture of the fabric and to provide better adhesion of dyes.
  • Medicine and pharmacy: Used as a binder and carrier in some medicines.
  • Cosmetics industry: Used as a thickener and emulsion stabiliser in creams, lotions and make-up products.
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