I am confused about using gelatin. Some formulas call for gelatin sheets, others call for gelatin granules. Can I substitute one for the other? Also, is there a gelatin substitute for vegetarians?

Google Search for food gum, vegetable gum.

http://www.aepcolloids.com/

AEP Collids, Inc. has a range of colloids [vegetable gums] available for purchase. The site includes products and profiles, sample requests, literature request, custom stabilizer blends and contact information. They include information regarding low-fat replacers and products.

http://www.ceamsa.com/

CEAMSA manufactures the full range of carrageenans (kappa, lambda and iota) and refined locust bean gum, for use as food additives (gelling agents, thickeners, and stabilizers) and other applications. This company contributed photos to this site of their source.

http://www.cniworld.com

CNI or Colloides Naturels International has information about acacia gum and other gums, news and events, products and services, health and nutrition.

http://www.cpkelco.com/index.html

CP Kelco sells pectin/food gums and has available technical expertise and resources for food, industrial and oil field applications. Is a hydrocolloid market.

http://www.deosen.com/

Deosen Corporation, Ltd. The company is a leading manufacture of xanthan gum in the world with experience in the field of biotechnology.

http://www.dow.com/

Dow Chemical takes a bit of searching as it is all done within frames.

http://www.frutarom.com/

Futarom has the produines i.

http://www.britannica.com/eb/article?eu=39284

Gum has the description from britannica.com

http://www.gumtech.com/

Gum Technology offers a full range of natural and manufactured gums and stabilizers for the food and allied industries. Their product line includes xanthan, guar, locust bean gum, karaya, gum tragacanth, carrageenans, alginates, gum arabic and many other gums. They specialize in developing customized stabilizer blends for your particular needs. Has a lot of information on functions and tips regarding gums.

http://www.thegacgroup.com/

Gums & Colloids Group has links, images, and Ghatti gums

http://www.agaragar.com/

Hispanagar is a manufacturer of agar, carrageenans, bacteriological agar and agarose. Has company profile, molecular biology, food additive and microbiology information.

http://www.herbstreith-fox.de/eindex.htm

Herbstreith and Fox is pectin specialists includes information and news regarding this area.

http://www.hydrosol.de/

Hydrokolloid-Technologie has information on hydrocolloid technology. Hydrosol for stabilizing systems and flavorings. Available in German and English.

http://www.jumbo.th.com/application.html

Jumbo Trading Ltd. has information and uses and forms of gum arabic.

http://www.protan.no/

Protan is a site on hydrocolloids, including alginates

http://www.ticgums.com/

TIC GUMS is a supplier of hydrocolloids to food, pharmaceutical, cosmetic and industrial companies around the world. Has what's new in gums, gums, technical assistance, and links.

Click on image for larger picture

Anderson, D.M.W. and S.A. Andon. 1988. Water-soluble gums and their role in product development. Cereal Foods World 33:10_:844.

Bahnassey, Y.A. and W.M. Breene. 1994. Rapid visco-analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and Amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/Starke 46: 134-141.

Berry, B.W. 1994. Properties of low-fat, nonbreaded pork nuggests with added gums and modified starch. Journal Food Science 59(4):742-746.

Chavez, M.S., J.A. Luna and R.L. Garrote. 1994. crosslinking kinetics of thermally preset alginate gels. Journal of Food Science 59(5):1108

da Silva, J.A.L. and M.A. Rao. 1995. Rheology of structure development in high-methoxyl pectin/sugar systems. Food Technology :70-73.

Dziezak, J.D. 1991March. A focus on gums. Food Technology :116.

a href="http://food.oregonstate.edu/ref/gum/foegeding2.html" target="_blank">Foegeding, E.A. 1992. Rheological properties of whey protein isolate gels determined by torsional fracture and stress relaxation. Journal of Texture Studies 23: 337-348.

Foegeding, E.A. and S.R. Ramsey. 1986. Effect of gums on low-fat meat batters. Journal Food Science 51: 33-36, 46.

Garcia-Ochoa, F. and J.A. Casas. 1992. Viscosity of locust bean (Ceratonia siliqua) gum solutions. Journal Science Food and Agriculture 59: 97-100.

Glicksman, M. 1991. Food Hydrocolloids. CRC Press, Boca Raton, FL 2:24.

Glicksman, M. 1991October. Hydrocolloids and the search for the "oily grail". Food technology :94.

Holt, P.S., H.D. Stone, R.K. Gast, and C.R. Greene. 2000September. Application of the agar gel precipitin test to detect antibodies to Salmonella enterica serovar Enteritidis in serum and egg yolks from infected hens. Poultry Science 79: 1246.

Hughes, L., D.A. Ledward, J.R. Mitchell and C. Summerlin. 1980. The effect of some meat proteins on the rheological properties of pectate and alginate gels. <b>Journal of Texture Studies</b> 11: 247-256.

Kato, T., N. Kitabatake and E. Doi. 1986. Effects of saliva on the viscosity of gum solutions. Agric. Biol. Chem. 50(12):3207-3208.

Kohyama, K., K.Y. Kim, N. Shibuya, K. Nishinari, and A. Tsutsumi. 1992. Dielectric, viscoelastic and broad-line NMR study of konjac glucomannan films. Carbohydrate Polymers 17: 59-63.

Kokini, J.L. and A. Dickie. 1981. An attempt to identify and model transient viscoelastic flow in foods. Journal of Texture Studies 12: 539-557.

Lang, E.R. and C. Rha. 1981. Determination of the yield stress of hydrocolloid dispersions. Journal of Texture Studies 12: 47-62.

Lin, K.C., J.T. Keeton, C.L. Gilchrist and H.R. Cross. 1988. Comparisons of carboxymethyl cellulose with differing molecular features in low-fat frankfurters. Journal of Food Science 53: 1592-1595.

Means, W.J. and G.R. Schmidt. 1986. Algin/calcium gel as a raw and
cooked binder in structured beef steaks. J. Fd. Sci. 51:60.

Meer, G., W.A. Meer, and J. Tinker. 1975Nov. Water-soluble gums. Food Technolovy (November ): 22-30.

Reviews class, classifications, and functions of gums.

Mitchell, J.R. 1976. Rheology of gels. Journal Texture Studies 7:313.

This review article discusses the rheology of gels made with agar, alginate, carageenan, gleatin, pectin and microbial polysaccharides. Objective and sensory testing methods are included.

Nagasawa, K., K. Takahashi, M. Hattori. 1996. Improved emulsifying properties of beta-lactoglobulin by conjugating with carboxymethyl dextran. Food-Hydrocolloids 10: 1, 63-67; 24

Norton, I.T., D.M. Goodall, S.A. Frangou, E.R. Morris, and D.A. Rees. 1984. Mechanism and dynamics of conformational ordering in xanthan polysacchride. Journal Molecular Biology 175: 371-394.

Osburn, W.N. and J.T. Keeton. 1994. Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage. Journal Food Science 59: 484-489.

Phillips, G.O., D.J. Wedlock and P.A. Williams. 1988. Gums and stabilisers for the food industry 4. IRL Press, Washington, DC

Richards, J.L. 1993. Viscosity and the shapes of macromolecules. Journal of Chemical Education 70: 685-689.

Raharjo, S., D.R. Dexter, R.C. Worfel, J.N. Sofos, M.B. Solomon, G.W. Shults, and G.R. Schmidt. 1994. Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate. Journal Food Science 59: 471-473.

Raharjo, S., D.R. Dexter, R.C. Worfel, J.N. Sofos, M.B. Solomon, G.W. Shults, and G.R. Schmidt. 1994. Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate. Journal Food Science 59: 471-473.

Robinson, G., S.B. Ross-Murphy and E.R. Morris. 1982. Viscosity-molecular weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan. Carbohydrate Research 107: 17-32.

Sanderson,-G.R. 1996. Gums and their use in food systems. Food Technology 50 (3): 81-84.

Sanderson, G.R., V.L. Bell, and D. Ortega. 1989. A comparision of gellan gum, agar, k-carrageenan and algin. Cereal Foods World 34: 991, 994-995, 997-998.

Shand, P.J., J.N. Sofos, and G.R. Schmidt. 1994. Differential scanning calorimetry of beef/kappa-carrageenan mixtures. Journal Food Science 59: 711-715.

ABSTRACT The thermal properties of kappa-carrageenan (KC) and/or beef under various ionic conditions were evaluated using Differential Scanning Calorimetry (DSC). The single endotherm observed for 2% aqueous KC(Tmax at 53C) shifted to 54-59C with addition of 1-3% NaCl and 0.35% sodium tripolyphosphate. Three endotherms were observed for post-rigor bovine semimembranosus meat (Tmax at 57, 66 and 80C). Addition of salt/phosphate to beef had greater effects on Tmax than did 2% KC. On rescanning following 24 hr refrigerated storage, beef samples showed no thermal response, while KC treatments and beef/KC mixtures showed single endother ms at 53-63 and 69-76C, respectively, indicating a wide shift in melting temperature of KC both in the presence of meat and at higher ionic strength.

Shand, P.J., J.N. Sofos, and G.R. Schmidt. 1994. Kappa-carrageenan, sodium chloride and temperture affect yield and texture of structured beef rolls. Journal of Food Science 59: 282-287

Tang, J., J.Lelievre, M.A. Tung, and Y. Zeng. 1994. Polymer and ion concentration effects on gellan gel strength and strain. Journal of Food Science 59: 216-220.

ABSTRACT Failure stresses and strains were measured in compressive, tensile and torsional modes on gellan gels at four polymer (0.6-1.8% w/v) and seven Ca++)1.5-60 mM) concentrations. Shear stresses at failure were equal in all three testing modes and proportional to gellan content. Low calcium gels increased linearly in strength with Ca__ concentration until it reached a level of about 0.5 calcium ions per repeat tetrasaccharide unitl of gellan gum polymer. Gel strength decreased linearly with Ca++ at higher concentrations. Low calcium gels were extensible with failure strains decresing as the logarithm of Ca++; whereas high calcium gels were brittle and failed at a constant strain, the value of which was twice as high in compression and torsion as in tension.

Tye, R.J. 1991.Konjac flour: properties and applications. Food Technology :87.

Wallingford, L. and T.P. Labuza. 1983. Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion. Journal of Food Science 48: 1-5.

Waring, S. 1988. Shortening replacement in cakes. Food Technology 42(3):114.

Wu, Y.V. and T.P. Abbott. 1999. Particle-size reduction in gum concentration. Cereal Foods World 44(9): 673.

Yam, P. 1990December. Acacia trees kill antelope in the Transvaal. Scientific American 263(6):28.

Updated: Wednesday, October 24, 2007.