1. COMMON GUM & STABILIZERS
1.1. GELATIN
1.1.1. TYPE A
1.1.2. TYPE B
1.2. LOCUST BEAN GUM
1.3. PECTIN
1.3.1. HIGH METHOXYL PECTIN
1.3.2. LOW METHOXYL PECTIN
1.4. GUAR GUM
1.5. GUM ARABIC
1.6. CELLULOSE DERIVATIVES
1.7. ALGINATE
1.8. XANTHAN GUM
1.9. CARRAGEENAN
1.9.1. KAPPA
1.9.2. LAMBDA
1.9.3. IOTA
2. HYDROCOLLOIDS
2.1. THICKENERS
2.1.1. xanthan gum
2.1.2. carboxy methyl cellulose
2.1.3. methylcellulose and hydroxypropyl cellulose
2.1.4. galactomannas (guar and LBG)
2.2. GELLING AGENT
2.2.1. THERMOREVERSIBLE
2.2.1.1. gelatin
2.2.1.2. agar
2.2.1.3. kappa carrageen
2.2.1.4. iota carrageenan
2.2.1.5. low methoxy (LM) pectin
2.2.1.6. gellan gum
2.2.1.7. methyl cellulose and hydroxypropyl cellulose
2.2.1.8. xanthan gum and locust bean gum or konjac mannan
2.2.2. THERMO-IRREVERSIBLE
2.2.2.1. alginate
2.2.2.2. high methoxyl (HM) pectin
2.2.2.3. konjac mannan
2.2.2.4. locust bean gum
3. ACID STABILITY OF FOOD GUMS
3.1. GOOD
3.1.1. pectin
3.1.2. xanthan gum
3.1.3. gellan gum
3.1.4. gum arabic
3.1.5. locust bean gum
3.1.6. tragacanth
3.2. FAIR
3.2.1. guar gum
3.2.2. protein gylcol alginate(PGA)
3.2.3. carboxyl methyl cellulose(CMC)
3.2.4. gelatin
3.2.5. alginate
3.2.6. agar
3.3. POOR
3.3.1. carrageenan
3.3.2. cellulose derivatives