Factors Affecting Gum Properties of Jelose Thanong Pukrushpan and Paungpetch Nittayanon

Abstract

Factors affecting gum viscosity, foam stability and emulsion capacity of jelose produced from tamarind seed were studied. The jelose properties were also compared with CMC, pectin, and other gum substances. The viscosity produced by jelose solution was remarkably higher than those from pectin and other gum substances except CMC, particularly at pH 3-3.2. This viscosity was reduced with increased temperature. Sugar solutions upto 50% concentration did not aff&t jelose viscosity. NaCl and (NH,),SO, caused jelose reduced its viscosity while CaCl, and sodiumhexametaphosphate showed syneristic with jelose viscosity. Jelose itself did not produce foam but the foam with added jelose became smaller in size and showed more uniformity and stability. Jelose played a great deal in stabilization of emulsion, 0.5% in mayonase system could produce as good consistency as those used equal amount of CMC.