GUMS, THICKENERS AND GELLING AGENTS

What is a gum?

• Macromolecules that are polysaccharide based and dissolve or form a colloidal suspension in water but are not digestible by human enzymes

• Molecules that are monosaccharide based and dissolve or form a colloidal suspension in water but are not digestible by human enzymes

• Macromolecules that are polysaccharide based and do not dissolve or form a colloidal suspension in water but are digestible by human enzymes

Which gums are used as gelling agents?

• Guar, tara, alginate

• Carregeenan, arabic

• Alginate, agar, pectin

Which gums comes from algae? (More than one is possible)

• Alginate

• Carrageenan

• Xanthan

• Agar

What is another high viscosity gum that comes from a tuber?

• CMC

• Konjac

• Locust Bean Gum

• Guar

What are the possible methods to modify starch? (more than one answers are possible)

• Physical

• Chemical

• Aggregation

• Enzyme

Which of the followings are the most easily dissolved in hot/cold water

• Locust Bean Gum (E410)

• Gum arabic (E414)

• Xanthan Gum (E415)

• Pectin (E440)

High methoxyl pectin (HMP) requires no sugar or acid to gel

• True

• False

Amidated Low Methoxyl Pectin (E440ii) is best used in low sugar jams and jellies

• True

• False

Which type of carrageenan that cannot form gel?

• Kappa

• Iota

• Lambda

• Delta

Rapid set pectin is used in jams to ensure uniform distribution of fruit particles

• True

• False