Stabilizers are chemical compounds (polysaccharides) that are able to increase viscosity in the food products such as unfrozen phase of ice cream products, beverages and jelly like foods.
Functional Benefits of Stabilizers in Ice Cream
- Extension of shelf life; this happens because they are able to limit the re-crystallization of ice during storage. In the absence of stabilizers, the ice cream becomes coarse, rough and icy due to migration of free water and expansion of the present ice crystals.
- Smaller ice crystals are less detectable to the tongue than the larger ice particles. In the distribution channels, food products come across many opportunities to gain higher temperatures. Some will partially melt and freeze again in storage. This process is referred as the heat shock and with each and every instance it happens, the ice gets icier. Stabilizers such as the cassia gum powder help in preventing the effects of this process.
- Prevent creaming of fat in emulsions during manufacturing of ice creams.
- Stabilization of air bubbles in the freezing process as well as hold flavorings used as ingredients.
- Prevention of lactose crystals growth as well as retard expansion of these ice crystals in storage.
- The stabilizers create the mouth feel while preventing them from being gummy.
Foam Stabilizers
These are chemical compounds that retard the coalescence of gas bubbles in the foam making them more stable. These stabilizers also maintain the uniform distribution of gas in the aerated foods. The foam is generated by trapping gas bubbles and they may be present both in the solid or the liquid phases. These bubbles are delivered in the form of gas to produce the foam structure in the food.
Market for foaming Agents
In foods, the foaming agents create a good texture and enhance palatability and marketability of foods. The current market trend involves offering flavored foams also referred to as culinary foam. The foaming agents are mixed with different flavors to enhance the flavor of foods and beverages. In line with this special importance of foam stabilizers, the cassia gum powder has gain global market.
Functional uses of the Cassia gum powder
In Europe, it is a recognized food stabilizer under the commission directive EEC No. 499. Here it is also a recognized thickener and gelling agent.
In Japan, it has also been approved for use under the announcement number 160, made in august 1995. In the United States, it has also been approved as a safe food stabilizer and thickening agent in human and pet food. The cassia has been found to be more efficient at forming gels when combined Xanthan gum and the other hydrocolloids. It forms firm and thermoplastic gels when in combination with carrageen, forming a highly stable gel with excellent retorting stability.
Bottom line
The cassia gum powder is derived from the cassia tora seed. These contain approximately 1-2% of volatile cassia oil that also adds to flavor in the food preparations using cassia. The cassia gum powder has gained global recognition as a food stabilizer and also as a thickening and gelling agent.