Edible gum usually refers to dissolve in water, and under certain conditions can be fully hydrated to form a viscous, slippery or jelly liquid macromolecular substances, in the processing of food can play a role in providing thickening, viscosity, adhesion, gel-forming ability, hardness, brittleness, tightness, stable emulsification, suspension, etc., so that the food to get the required variety of shapes and hard, soft, brittle, viscous, thick and other types of texture, so it is also often referred to as Food thickener, viscosity increasing agent, gelling agent, stabilizer, suspending agent, food glue, gelatin, etc..

Mechanism of action: the ability to change the rheology of the food system, i.e., flow characteristic viscosity and mechanical solid characteristic texture. Research has confirmed that changes in the texture or viscosity of a food system contribute to changes in its sensory properties. In general, thickeners tend to form a reticulated structure in solution or colloids with more hydrophilic groups, which are heterogeneous groups of long-chain polymers (polysaccharides and proteins), thus improving the viscosity and texture of food.

Various types of colloid viscosity and strength, the approximate relationship between water precipitation

First, the monomer gel (+ salt)
Can be gelled monomer colloid basic viscosity are not high, and most of the colloid is a polyhydroxy polymer polysaccharide (gelatin is a protein glue), so the higher the molecular weight, the higher the viscosity, the higher the strength in general, and precipitation of water is more complex, depending on the specific colloid system, the general production process and the solution ionic strength of the greater impact (potassium, calcium, sodium, etc.).

Second, the composite colloid
Composite colloid is more complex, the ratio between the colloid, the ionic concentration is generally the main influence, are generally 2 head low middle high parabolic curve.

Advantages and disadvantages of different colloids in meat products

The effect of adding single colloids in food is not obvious and has limitations, but compounding colloids can produce synergistic effects, improve the gelation effect of colloids, and enhance the mechanical strength of colloids. Compared with single colloids, the addition of compounded gums will make meat products more elastic and chewy, and have the effect of extending the shelf life of meat products.

Adding compounded edible gums to meat products can play the role of gel water retention, protein protection, stabilization of the mixed dispersion system, but also as a film agent, covering the surface of meat products, to enhance the quality of meat products. Next, we summarize the advantages and disadvantages of different types of edible gums in playing different roles.