Why do the addition of gums make things more spreadable, i.e., cream cheese? (chemically)
Gums such as locust bean or xanthan.
The addition of gums make things more spreadable, i.e., cream cheese. Because,
Locust Bean Gum: also clled Carob bean gum, locust bean gum is derived from the seeds of the carob bean. Locust bean gum is used for thickening, water-binding,and gel strengthing in a variety of foods. It has synergistic interactions with orher gums, such as xanthan or carrageenan, and can be used in applications such as dairy, processed cream cheese, and dessert gels
Xanthan Gum: a highly branched polysaccharide of D-glucose, D-mannose, and D- glucuronic acid produced via bacterial fermentation using nutrient sources. xantan gum, which is considered natural , is an excellent emulsion stabilizer in salad drressing and sauces and also used in bakery fillings to prevent water migration from the filling to the pastry. xanthan fum can often be used to improve the shelf life of a product.
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