Origin

Ingredient

Functionality

Animal

Gelatin

Gelling

Caseinate

Gelling

Whey Protein

Gelling

Microbial

Xanthan

Gelling, Thickening, Stabilizing

Gellan

Gelling

Seaweed

Carrageenan

Gelling, Stabilizing

Agar

Gelling

Alginate

Gelling, Thickening, Stabilizing

Vegetable

Konjac

Gelling, Thickening, Stabilizing

HM Pectin

Gelling, Thickening, Stabilizing

LMC Pectin

Gelling

LMA Pectin

Gelling

CMC

Thickening

MCC

Stabilizing

Guar Gum

Thickening

LBG

Thickening

Tara Gum

Thickening

Gum Arabic

Thickening, Stabilizing

Soy Protein

Gelling

Ingredient

Process conditions needed to achieve functionality

Viscosity

Use level in foods

Functional in foods with soluble solids at

Tolerate ethanol

Foods with pH in the range

Interacting with milk (proteins)

Konjac

t>80 ^oC to obtain viscosity - treatment also at pH 9 to obtain gelling

high

0,05-0,5%

0-80%

< 20%

4-10

no

Gelatin

t=40-60 ^oC

low

0,3 - 10%

0-80%

< 20%

4-10

no

Xanthan

low temp.

high

0,02-0,3%

0-80%

< 50%

1-13

pH < iso-pH: precipitation

Agar-agar

t> 100 ^oC

low

0,05-0,5%

0-80%

< 20%

2,5-10

no

Alginate

Depends on [ions^+/2+] & pH

pH>5,5: low pH<5,5: high

0,005-1%

0-80%

< 40%

2,8-10

no (insoluble)

Kappa- Carrageenan

t > 70 ^oC

low

0,01-3%

0-40%

< 20%

4-10

pH 6-7: higher gelstrength. pH<iso-pH: precipitation

Iota- Carrageenan

low temp. if no Ca⁺⁺

medium

0,1-1%

0-20%

< 20%

4-10

pH 6-7: higher gelstrength. pH<iso-pH: precipitation

Lambda- Carrageenan

low temp.

high

0,1-0,8%

0-80%

< 20%

4-10

pH 6-7: higher viscosity. pH<iso-pH: precipitation

Gum Arabic

low temp.

low

10-90%

0-80%

< 60%

2-10

no

CMC

low temp.

high

0,1-0,8%

0-80%

< 30%

3-10

pH 6-7: precipit. pH<iso-pH: higher viscosity.

Guar Gum

low temp.

high

0,1-0,7%

0-80%

< 20%

4-10

pH 6-7: precipit. pH<iso-pH: no

LBG

t > 82 ^oC

high

0,1-0,7%

0-80%

< 20%

4-10

pH 6-7: precipit. pH<iso-pH: no

Tara

low temp

high

0,1-0,7%

0-80%

< 20%

4-10

no

MCC

high shear (homogenise)

low

0,5-5%

0-80%

< 10%

3,5-8

no

HM Pectin

low temp.

low

0,01-1%

55-80%

< 20%

2,5-4

pH 6-7: precipit. pH<iso-pH: higher viscosity.

LM Pectin

low temp. (in water)

low

0,5-2,5%

30-80%

< 20%

2,5-5,5

pH 6-7: gelation pH<iso-pH: no

Ingredient

Gelling conditions

Setting temperature increases by:

Gel Texture

Gel Strength

Konjac

Treatment at pH 9 followed by t>=80 ^oC

Not influenced by other ingredients

Elastic, thermo stable gel

Strong

Gelatin

t< 30 ^oC

Higher MW

elastic, cohesive, thermorev., no syneresis

Soft to strong. Stronger with higher MW, higher conc. and low salt

Xanthan

Need presence of LBG or tara gum and t< 55 ^oC

Not influenced by other ingredients

Thermorev., cohesive, gummy. Add guar for more brittle texture.

Increase with higher pH, conc., xanth/LBG=50/50,

Agar-agar

t< 40 ^oC

Not influenced by other ingredients

Thermorev., strong. brittle. More brittle with increasing sugar

Increase with higher conc., sugar and increase of pH.

Alginate

Presence of Ca⁺⁺ or pH<4

No setting temperature

Thermoirrev., strong, brittle Ca gels. Thixotropic, soft, cohesive acid gels.

Increase with higher conc., Ca⁺⁺ and decrease of pH.

Kappa- Carrageenan

Presence of K⁺ (Na⁺ or Ca⁺⁺) and t < 50 ^oC

Increase with higher [K⁺], ([Na⁺] or Ca⁺⁺]) and sugar.

Revers., strong, brittle. More brittle with higher [K⁺], [Ca⁺⁺] and no LBG.

Strong. Strength increases with higher [K⁺], [Ca⁺⁺], LBG and Tara

Iota-Carrageenan

Presence of Ca⁺⁺ (Na⁺ or K⁺) and t < 50 ^oC

Increase with higher [Ca⁺⁺], ([Na⁺] or K⁺]) and sugar.

Reversible, thixotropic (without LBG), soft cohesive

Strength increases with higher [Ca⁺⁺], [K⁺] , [Na⁺]

Lambda- Carrageenan

Not gelling

Not gelling

Not gelling

Not gelling

Gum Arabic

Not gelling

Not gelling

Not gelling

Not gelling

CMC

Not gelling

Not gelling

Not gelling

Not gelling

Guar Gum

Not gelling

Not gelling

Not gelling

Not gelling

LBG

Not gelling

Not gelling

Not gelling

Not gelling

Tara

Not gelling

Not gelling

Not gelling

Not gelling

MCC

Not gelling

Not gelling

Not gelling

Not gelling

HM Pectin

pH<3,5 and soluble solids > 55%

Increase with higher sugar, lower pH, higher DE

Thermoirrev., cohesive

Increase with increasing MW and concentration.

LM Pectin

Presence of Ca⁺⁺ and t < 70 ^oC

Higher with higher DA, Ca⁺⁺, sugar and lower DE

Thermorev., cohesive. More brittle with higher Ca⁺⁺ and lower sugar.

Stronger with increasing concentration and Ca⁺⁺