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Thickeners and gelling agents Give foods a firmer texture.

Example: agar or pectin (used in jam.)

What is stabilizing agents?

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Examples of stabilizing agent in pastryWhat is pectin?

•It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits,

• It is used in food as a agent particularly in jams and jellies.

• It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

•Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt.•It is also used as a fat substitute in baked goods.

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Pectin

Pectin in powder form

What Is Pectin?Pectin is a naturally occurring thickening agent found in fruits and vegetables. Commercially, it’s made from apples and citrus fruits as they are especially high in pectin.In order for jams and jellies to gel, the fruit needs a correct ratio of pectin, acid and sugar. Some fruits gel better than others because they have a naturally higher occurring amount of pectin.

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Pectin comes from various form

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Agar

•In the baked goods industry, the ability of agar gels to withstand high temperatures .

•Agar can be used as a stabilizer and thickener in pie fillings, icings , meringues, cakes, candy, pudding, ice cream, diary products and jam

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Lecithin

Application: •Act as a nutrition enhancers •For food and beverage additives•Used for stabilizing, Emulsifying agent and thickening agent.•In the food industry used in bakery food, biscuits, ice-cone, cheese, dairy products, confectionary, instant food, beverage, margarine etc.

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Xanthan gum•Is an excellent emulsion stabilizer in salad dressings and sauces.

• In bakery fillings, the gum prevents water migration from the filling to the pastry due to its water-binding property.

•It improves shelf life of the finished product.

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Xanthan gum

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is a stabilizer used in baking sponge cakes.

It helps the eggs to rise rapidly and stiffly.

As it is acidic it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture.

It makes sponge cake softer and smoother.

It is widely used for sponge cake mixture or Swiss rolls.

Ovalette is dark yellow in color and it has a gel creamy texture.

Ovalette

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0valette•Ovalett ensures quick whipping properties .

•Provides a stable batter that may be left unbaked for some hours.

•Ovalett produces a perfect sponge that is not too fragile.

•Ovalett also provide excellent flavor and fresh keeping qualities.

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Few examples of cake using (ovalett) stabilizing agent

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Examples of usage of stabilizers in ice cream

Description

Ice cream and Sorbet powdered Stabilizers improve texture and preserves creaminess by minimizing the size of ice crystals.Ice Cream Stabilizer (Cremodan 30)Use 5 grams per 1000 grams of base. Directions:Blend together with dry ingredients or create a small slurry using some of the base liquid. Once dissolved, blend into the remaining base and thoroughly agitate.Base should be heated to 180F to pasteurize.Let sit refrigerated for 4 hours or up to 12 hours.Freeze base. Sorbet Stabilizer (Cremodan 64)Use 0.2-0.6 grams per 1000 grams of base. Directions:Blend together with dry ingredients or create a small slurry using some of the base simple syrup.Once dissolved, blend into the remaining simple syrup and thoroughly agitate.Simple syrup base should be heated to 180F to pasteurize.Let sit refrigerated for 4 hours or up to 12 hours.Add fruit and fruit puree.Freeze base.

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Various type of food stabilizer

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•Whipped cream will stay stiff for hours without separating. •It's ideal for topping desserts or decorating cakes. •Whip it is a starch product. It binds the liquid parts of the whipped cream together. •Whit-It enables whipped cream to remain stiff for several hours.

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• A sweetener found naturally in some fruits and seaweeds.

• It is used as an Artificial Sweetener.

•. Sorbitol is employed as a thickener and stabilizer in candies, gums and numerous other food products.

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•Citric acid is use flavoring, stabilizing agent and acidulant (to control acidity in certain food)

•Widely used in commercial in food industry

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What is leavening agents

•Used to make bread and other foods rise, trapping many little air bubbles in the food.

•Gives the final product a less dense, lighter consistency than it would have if leavening had not taken place.

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•Leaveners are used in baked goods to improve texture and visual appearance.

• Leaveners create air pockets within a dough or batter to give the final product a light, fluffy texture.

• In general, leaveners can be divided into three categories: physical, biological, or chemical.

•Carbon dioxide gas is most often responsible for the leavening action in baked goods and can be produced by biological agents like yeast, or chemical agents such as baking soda and baking powder.

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Biological Leaveners

Yeast

• Is a living organism that ferments sugars for energy.

• Carbon dioxide gas is a byproduct of fermentation.

• In order to begin the fermentation process, yeast requires carbohydrates and moisture. Warmth speeds up this reaction.

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Chemical Leaveners

Baking Soda: • Baking soda is a natural alkaline powder that produces carbon dioxide gas

when combined with an acid.

• Because the reaction occurs rapidly, baking soda is an ideal leavener for soft or weak batters like pancakes, muffins, and other quick breads.

Baking Powder:•  Baking powder is similar to baking soda but it already contains the acid

necessary to react.

• The acid in baking powder is in the form of a salt, which means that it will not react until combined with water.

• Baking powder is an ideal leavener for recipes that do not contain a lot of other acidic ingredients.

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THE END