GUMS HEALTH

ENHANCE TEXTURE AND

STRUCTURE OF FOODS
AND BEVERAGES
Group 11 :
Angela Susanti (1206247303)
Gandhi Alamsyah (1206242896)
Indra Saputra (1206242132)
Maria Oktaviani
(1206202116)
Rizky Anggreini (1206239150)
Rizqi Pandu (0906557045)

INTRODUCTION

BACKGROUND

PROBLEM STATEMENT
The concept of designing a new thickener, in the form of
Food Gums, is to cover the weaknesses of the existing
thickening and to meet the consumers needs of a
multifunctional, effective, easy to use, cheap, and healthy
thickener.

PROBLEM BOUNDARY
The thickener product is categorized as
polysaccharides based thickener, known
as Food Gums
The thickener is made from natural
material, such as plants or their parts

LITERATURE REVIEW

WHAT IS FOOD ADDITIVES?

Food additives are substances that become part
of a food product when they are added during the
processing or making of that food.
Main function of Food Additives :
Give the food a smooth and consistent texture.
Improve or preserve the nutrient value.
Maintain the wholesomeness of foods.
Control the acid-base balance of foods and
provide leavening.
Provide color and enhance flavor.

COMMONLY USED FOOD ADDITIVES

Additive
What They Do
s
Preserva Prevent food
tives
spoilage from
bacteria, molds,
fungi, or yeast
(antimicrobials);
slow or prevent
changes in color,
flavor, or texture
and delay rancidity
(antioxidants);
maintain freshness.
Sweeten Add sweetness with
ers
or without the extra
calories.

Examples of Uses
Fruit sauces and
jellies, cereals,
dressings, snack
foods.

Product
Labels
Ascorbic
acid, citric
acid,
sodium
benzoate,
calcium
propionate

Beverages, baked
goods, confections,
table-top sugar,
substitutes, many
processed foods.

Sucrose
(sugar),
glucose,
fructose,
sorbitol,

WHAT IS THICKENER?

THICKENER WORKING MECHANISM

For an emulsion to be stable, the continuous
phase must be viscous to prevent the disperse
phase from coalescing. Adding thickener,
increases viscosity at low shear rates, thereby
ensuring that individual particles in the
dispersed phase remain separate.

FOOD GUMS
Food

gums are polysaccharides, that derived

from natural sources, such as seaweed,
plants, and bacterium fermentation.
Principally gums do their jobs by controlling
the structure, determine the structure, and
mobility of liquid water
Some well known food gums are Xanthan
Gum (Bacterium fermentation), Carrageenan
(seaweeds), Gum Arabic (plants)

XANTHAN GUM
Xanthan

gum was the first

polysaccharides produced by
biotechnology.
In solution, it has
conformational transition
with the temperature
influence.
Soluble in hot or cold water
Increase high viscosity even
at low concentration
Excellent thermal stability.

CARRAGEENAN
Carrageenan

is extracted
from seaweed
Three types of carrageenan
: kappa, lambda, and iota.
These types of carrageenan
influence gel strengths,
texture, solubility,
synergisms and melting
temperatures of the
carrageenan.
Carrageenan provides the
texture needed because it
has an ability to adjust the

XANTHAN
GUM
PRODUCTIO
N

GUAR
GUM
PRODUCTION

NEEDS

CUSTOMERS REQUIREMENT

By Gender

By Job

By Age

PRODUCT IDENTIFIACTION

The
Forms
desired
of thickener
thickeners
Product
Commonly
produced
commonly
formused
usedby
using
thickeners
thickeners

PRODUCT IDENTIFIACTION

The desired thickeners form

PRODUCT IDENTIFIACTION

Availability

Drawback

PRODUCT IDENTIFIACTION

Raw Material of food gum

Health Benefits

PRODUCT IDENTIFIACTION

Storage

Shelf Life

INTERPRETED
NEEDS

BASED ON
OUR
SURVEY..

CONTD

LIST OF NEEDS

BASED ON
INTERPRET
ED NEEDS

CONTD

TOTAL LIST OF NEEDS : 17

GROUPING AND
RANKING

GROUP 1

GROUP 2

GROUP 3 AND
4

GROUP 5

MIND MAPPING