Preguntas frecuentes

Name

gellan (E418) low acyl (LA)

gellan (E418) high acyl (HA)

guar gum (E412)

konjac glucomannan (E425)

locust (carob) bean gum (E410)

Origin

polysaccharide obtained by fermentation of Sphingomonas elodea

polysaccharide obtained by fermentation of Sphingomonas elodea

polysaccharide extracted from the seeds of the legume Cyamopsis tetragonolobus

polysaccharide extracted from the tuber Lasioideae Amorphophallus

polysaccharide extracted from the seeds of the legume Ceratonia siliqua

Properties, texture

thermoirreversible, hard, brittle gel; sodium/potassium ions give thermoreversible gels

thermoreversible, soft, elastic gel; thickener if not heated

very stable, quick acting thickener, suitable for suspending particles

shear-thinning viscous sol. with fatty mouth feel; thermoreversible elastic gels w. xanthan/kappa carrageenan;

thermoirreversible gels at pH 9-10

thickener, often used in ice cream; elastic gel in 1:1 ratio with xanthan

Clarity

transparent

opaque

transparent

transparent

Dispersion

cold water; d. is improved (allowing add. to hot solutions) by mixing with sugar (3-5x), glycerol, alcohol or oils (3-5x); hard water promotes d.

cold water; d. is improved (allowing add. to hot solutions) by mixing with sugar (3-5x), glycerol, alcohol or oils (3-5x); hard water promotes d.

cold water, d. is improved by mixing with sugar (3-5x) or small amounts of alcohol

cold water; d. can be improved by mixing with sugar or flour (3-5x).

cold water; d. can be improved by mixing with sugar (3-5x).

Hydration (dissolution)

90-95 °C; keep pH > 3.9; add sugar after hydration; inhibited in presence

of sodium and calcium, but 0.1-0.3% sodium citrate helps

85-95 °C; can be hydrated at pH < 4; less sensitive to ions; add sugar after hydration

cold or hot water

cold water with continuous stirring for at least 2h

> 90 °C

pH

4-10

3-10

4-10

~3-10

Setting

10-60 °C, rapid (minutes)

70-80 °C

Melting

does not melt

70-80 °C

w. xanthan: yes, alkaline gels: no

Promoter

gelling promoted by calcium, magnesium, sodium, potassium and acids

gelling is not sensitive to ions

xanthan, kappa carrageenan

will only gel in presence of agar, kappa carrageenan or xanthan

Inhibitor

will not hydrate at pH < 3.9 or with sodium/calcium salts present

low pH

viscosity decreases with decreasing pH; gelling occurs at higher pH.

Tolerates

salts, acidic foods

salt and sugar

salt, acidic foods

Viscosity of solution

low

high

high in cold low in hot

low temperature: high high temperature: lower

low temperature: high

highest viscosity obtained > 60 °C

Typical concentration

0.4-0.7% for gels (self supporting from 0.05%); [0.03-2.6%]

0.4-0.7% for gels (self supporting from 0.2%); [0.03-2.6%]

0.2-0.5% (very sticky solutions above 1%)

0.1-0.3% for viscous solutions

0.1-1.0%

Synergies

locust bean gum, xanthan

xanthan, kappa carrageenan, locust bean gum

xanthan, kappa carrageenan

Syneresis

no (if left untouched)

no