Amylose crystalline structure requires substantial input of heat before gelatinization occurs. Gums and Fats Only a few gums show affinity for fat. Gum Arabic, hydroxypropyl cellulose, propylene glycol alginate and gum tragacanth have a little affinity for fat. Stabilization of emulsions, foams, etc. is dependent upon interactions with the protein on the surface and increases in viscosity of the continuous phase. Gums which are complexed with other food components may not be able to exert their primary functions.
Unhydrated gums are non-functional in food systems.
All are highly viscous except Gum Arabic Viscosity is dependent upon hydration of the polysaccharide. Larger polymers generally give higher viscosity. Interactions with other polymers may dramatically affect viscosity. Depolymerization upon heating is common. Guar Gum Locust Bean Gum Properties of different grades of Guar Gum Grade Cold Vis.