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GUMS & STABILISERS (FOOD HYDROCOLLOIDS)
Hydrocolloids can act as gelling agent, thickening agent, moisture retention, emulsification, and stabilization. They are frequently employed in the food sector as ice cream stabilisers, food emulsions, flavour and colour microencapsulation, clarifiers, and beverage stabilisers. Gums can be derived from plant seed endosperm (guar gum and locust bean gum), plant exudates (gum arabic and tragacanth), algae extracts (agar), bacteria (xanthan gum), plant and vegetable gum (pectin and konjac), and others.