Vegetable gums

Vegetable gums Vegetable juice Vegetable juices... 

Because fats are the most concentrated form of calories in foods, there are many reasons to try to attain those properties without all the calories. That s where vegetable gums and modified fats enter the picture. 

Stabilizers work with emulsifiers to prevent the fats and oils from separating. They can be emulsifiers themselves, or they can be large molecules, such as vegetable gums, that lock up the water in gels. 

The use of hydrophylic colloids, vegetable gums, stabilizers—call them what you will—falls in this category. The achievement of a texture, a feel, an appearance, a unique physical system, are trade advantages worth holding. 

For this purpose, as well as for many other food uses, the vegetable gums, as a group, are often preferred to the starches, especially those of the cereal variety, because they do not tend to retrograde at low temperatures, as do these starches. Consequently, with the increasing popularity of frozen food products, the water-soluble gums are in greater demand. 

Hand lotions, of the emulsion type, are also, in most cases, oil in water emulsions. A true emulsifying agent is usually used to form the emulsion and for cleansing properties. Vegetable gums, like tragacanth or Irish moss extract, are added, not only to stabilize the emulsion but to increase the emollient properties, because of the added viscosity effect. 

Flavor emulsions are similarly stabilized by the viscosity produced upon addition of a vegetable gum, such as tragacanth, Irish moss extract, arabic, a cellulose gum, or one of the alginates, to the aqueous phase. Here the oil phase, in the form of the flavor, is in small proportion to the water. In the absence of the acetic acid, contained in the vinegar of the French dressing. 

The utilization of the vegetable gums, especially those with good filmforming properties, to suspend the solids in paints of the casein and emulsion types, still offers a wide field for experimentation and application. 

This vegetable gum comes from Cyamopsis tetragonolopus it is extracted from the endosperm of the seeds. The countries of origin are India and Pakistan. 

Dry strength additives are usually water soluble, hydrophilic natural or synthetic polymers, the commercially most important of which are starch, natural vegetable gums and polyacrylamides. These polymers are often made in cationic form by the introduction of tertiary or quaternary amino groups into the polymer, and are therefore polyelectrolytes. They are thus also able to function to some extent as drainage and retention aids. 

The two most important natural pentoses, 1 -arabinose and 1 -xylose, occur in nature as polymeric anhydrides, the so-called pentosans, viz. araban, the chief constituent of many vegetable gums (cherry gum, gum arabic, bran gum), and xylan, in wood. From these pentapolyoses there are produced by hydrolysis first the simple pentoses which are then converted by sufficiently strong acids into furfural. This aldehyde is thus also produced as a by-product in the saccharification of wood (cellulose) by dilute acids. Furfural, being a tertiary aldehyde, is very similar to benzaldehyde, and like the latter undergoes the acyloin reaction (furoin) and takes part in the Perkin synthesis. It also resembles benzaldehyde in its reaction with ammonia (p. 215). 

Polysaccharides such as starch and vegetable gums have important pharmaceutical uses as excipients, binding agents for tablets, emulsifying agents and demulcents. Dextran finds employment as a plasma extender to maintain the osmotic pressure of blood. 

Inqredi ent Percent bv Weight Liquid Citric Acid-50% (Haarman Reimer Corp.) 6.0 Sodium hydroxide solution 50% 3.7 Xanthan gum 25.0 Vegetable gum (Veegum HS) 2.5 Amphoteric surfactant 3-0 Nonionic surfactant 1.5 Calcium carbonate (100 mesh) 45.0 Water 13.3... 

Prepare a 1% solution of xanthan gum with the inclusion of a preservative. Slowly add the vegetable gum to water and stir until thoroughly hydrated. Add the calcium carbonate, followed by the amphoteric surfactant, the nonionic surfactant and the xanthan gum solution. 

Prepare Part A by slowly adding vegetable gum and xanthan gum to the water. Continue agitating until smooth dispersion is obtained. 

The most popular flavored milk or milk drink in the United States is chocolate milk or chocolate lowfat milk. Typically, chocolate milk contains about 1% cocoa, 6% sucrose, and 0.2% stabilizer such as vegetable gum, vanilla, and salt, all added to whole milk. Particular attention must be given to stabilizing the chocolate flavoring ingredients against sedimentation. 

Various marine and vegetable gums are currently in wide use in ice cream formulations. Shown to inhibit the formation of lactose crystal nuclei, they have been the principal factor responsible for the reduced incidence of sandiness in ice cream in recent years (Nickerson 1962). 

F. N. Howes, Vegetable Gums and Resins, Chronica Botanica, Waltham, Mass., 1969. 

Vegetable gums and thickeners 407 Carrageenan Vegetable gums are failsafe. Guar and xanthan are used... 

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