Explain food applications of gum karaya, Biology

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Explain Food Applications of gum karaya

The water absorbing and water-holding capacity of Karaya, together with an excellent acid compatibility made it suitable for its use in the ice pops, water ices and sherbets.
Karaya is very efficient in preventing the bleeding of free water (with dissolved flavor and color) and the formation of large ice crystals.
Karaya has effective foam stabilization properties which have been employed in stabilizing packaged whipped cream products and other aerated dairy foods.
Karaya has been used to prevent syneresis and improve the spreadability characteristics of cheese spreads. It is used as a good emulsion stabilizer for French style salad dressings, sometimes in conjunction with gum Arabic for improved effectiveness.
Karaya in combination with alginate or carrageenan is used to retard staling of bread and other baked goods. In doughnut mixes, this gum combination improved the tolerance of the dough to over mixing and gave an improved product.
In ground meat products, karaya provides good water holding and binding properties to yield products such as bologna with smooth, desirable textures and appearance

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