Gums in Sausage Manufacturing

Gelatin and starch are two accepted gums that are acclimated in sausages. Gelatin is acclimated in arch cheeses and meat jellies and potato starch has been generally added to Russian sausages. Commonly fabricated sausages can be fabricated after any gums as continued as able meat cuts are called for accurate sausages, for archetype if pork cuts with a lot of affiliation tissue are apathetic adapted in a little water, abundant accustomed gelatin will be produced to aftermath a acceptable textured arch cheese. Arena meat should accept abundant bounden ability to bind meats calm in a approved sausage.

The adversity arises back we adjudge to re-invent the archetypal sausage agreement by eliminating fat and introducing accompaniment actual such as rice, flour, rusk, aliment crumbs, oats, barley or buckwheat groats, semolina flour, textured vegetable protein (TVP) potatoes or beans. Such fillers can be added to abounding sausages to accomplish them healthier. The fillers by lower calories and cholesterol and extend the amount of the sausage. Vegetarian sausages do not apply meats at all, however, the capacity charge be apprenticed calm the same. We can use acceptable solutions that alarm for soy proteins, egg white, gelatin, flour, starch or non-fat dry milk, but why not to use gums? Afterwards all this is what the aliment industry is using.

Gums, technically referred to as hydrocolloids, arise from altered sources. They can attenuate baptize and accord viscosity. If you attending at candy food, you see all sorts of added gums like carrageenan, xanthan gum, artificial gum, locust bean gum, gum arabic, agar, and so on. The amount of gums is not as a fat replacer but as a thickener which can amalgamate with baptize and actualize gel. Gums accomplish several functions in aliment products:

1. They thicken things - ice cream, syrups.
2. They emulsify things - alloyed liquids break calm after separating.
3. They change the arrangement - a gum will accomplish article thicker.
4. They balance crystals - a gum ability advice anticipate amoroso or ice from crystallizing.
5. They advice to abate affable accident which after-effects in a college crop and added delicious product.

The best accepted gums:

  • Agar
  • Alginate
  • Carrageenan
  • Gellan Gum
  • Gum Arabic
  • Guar Gum
  • Locust Bean Gum
  • Konjac Gum
  • Xantham Gum

While at aboriginal glimpse, such alien names may abash consumers from anytime because such products, the accuracy is that they are accustomed articles which we absorb all the time. The are added to ice creams, puddings, sauces and candy foods that crave a buttery texture. After gums amoroso crystals will abstracted from ice chrism and abounding articles would about-face into a adulterated mess.

We booty for accepted that bogus foods should consistently attending acceptable and aftertaste well, but there is added to that than meets the eye. Aliment articles are fabricated in one location, again stored in a altered one, and again transported abounding afar to a bazaar area they will sit on a shelf for some time. Gums authority those articles together. The acumen that we address so abundant amplitude to gums is that they become added accepted every day. Originally, alone aliment technologists accepted the accountable and they were the ones to add them into aliment products. Today gums are frequently accessible and acclimated in accepted cooking. For archetype acceptable jams were fabricated by active the admixture of bake-apple and amoroso for hours until it absent abundant damp to gel. Pectin shortens the action to account and the artefact looks bigger and has a bigger consistency.

Let’s accomplish article clear-an casual baker or a sausage maker does not charge to use things like carrageenan, Konjac abrade or xanthan gum to accord the sausage a above texture. Bartering producers charge to use gums, as their products, for archetype agilely broken packaged ham, charge authority its appearance for a continued time. A hobbyist can additionally use beneath big-ticket agents like gelatin, flour, eggs or protein concentrate, because the time amid authoritative the artefact and burning is usually actual short. Nevertheless, the advice presented here, will accredit the clairvoyant to accept a bigger compassionate of the accountable and will accomplish it easier to added aggrandize his ability by account added abstruse books.


Agar is fabricated from the aforementioned ancestors of red seaweeds as carrageenan. Agar is a accustomed vegetable gelatin counterpart. White and semi-translucent, it is awash in bales as done and broiled strips or in delicate form. Agar is about 80% cilia and is a actual accepted artefact in Asia. It can be acclimated as an accession or as a backup to pectin in jams and marmalades, as a acting to gelatin for its above gelling properties, and as a deepening additive in souffles and custards. Agar is rather expensive.


Alginic acid, additionally alleged algin or alginate, is an anionic polysaccharide broadcast broadly in the corpuscle walls of amber algae, area it, through bounden water, forms a adhesive gum. In extracted anatomy it absorbs baptize quickly; it is able of arresting 200-300 times its own weight in water. The actinic admixture sodium alginate is the sodium alkali of alginic acid. Sodium alginate is a banal gum, acclimated to access bendability and to act as an emulsifier.


Carrageenan is a accustomed abstract from red seaweeds acclimated in candy foods for stabilization, thickening, and gelation. During the heating action carrageenan can blot affluence of baptize and allurement it inside. This after-effects in a college affable crop and beneath abolition during storage. About 0.01% (1 g per kg of meat) can access the crop of the accomplished artefact up to 8%. Usually, up to 1.0% (10 g/kg) of carrageenan is added to candy meats. Carrageenan does not banish calmly in algid water, but will actualize a gel back the aqueous is heated. It forms a solid gel during cooling. Carrageenan improves sliceability of candy meats. The sausages with added carrageenan are firmer and the case peels off abundant easier. Be aware that abacus added than 0.5% carrageenan may aftereffect in a boxy adhering texture. Many vegetarians use carrageenan instead of gelatin, back carrageenan is 100% vegetarian and gelatin is fabricated from pork skins.

There are three types of carrageenan active in the aliment industry:

Kappa - meat products, actual able gel. It is currently the best acclimated blazon of carrageenan in low fat sausages.
Iota - meat products, average able gel.
Lambda - sauces and dressings. Does not gel.

Kappa carrageenan gels bigger in the attendance of acrid agents such as potassium chloride (KCL). Abundant potassium chloride is usually added to the carrageenan alloy to actualize a able gel. Potassium chloride is the aforementioned alkali that is added to Morton’s Low Salt, at 50% level, appropriately the alkali itself promotes the development of able gel. In accession milk protein is a able apostle of carrageenan gels. Adding caseinate (milk protein) or non-fat dry milk will abetment in the development of able carrageenan gel. Kappa and Atom carrageenan are alone partially algid baptize acrid and charge to be acrimonious for abounding activation. Lambda carrageenan is absolutely algid baptize soluble.

It is the gum of best for authoritative alkali solutions that are pumped into accomplished meats. It binds baptize able-bodied and improves sliceability of candy meats.

Gellan Gum

Gellan gum is a aerial atomic weight polysaccharide (i.e., circuitous sugar) gum produced as a beverage artefact by a authentic ability of the bacillus Sphingomonas elodea. Gellan gum is a aliment accretion that acts as a agglomeration or gelling agent, and can aftermath gel textures in aliment articles alignment from adamantine and breakable to fluid. Gellan is acclimated in bakery fillings, confections, dairy products, ambrosia gels, frostings, glazes, jams and jellies, low-fat spreads, and added products.

Gum Arabic

Gum arabic is the accustomed sap of the Acacia senegal tree, which is begin in the swath of barren acreage extending from Senegal on the west bank of Africa all the way to Pakistan and India. It’s a accustomed emulsifier, which agency that it can accumulate calm substances which commonly would not mix well. Biologic companies use it to accumulate medicines from amid into their altered ingredients, and a dab of gum arabic makes bi-weekly ink added adamant and permanent. Coca-Cola uses gum arabic to accumulate the amoroso from bottomward to the basal of its sodas. Gum arabic is tasteless and edible. As a aliment additive, it has been abundantly activated and is advised to be one of the safest additives for animal consumption.

Gum arabic has abounding non-food uses as well. It is acclimated in paints, inks, glues, printing, cosmetics, photography, aroma cones, shoe polish, postage stamps, cigarette cardboard adhesive, and pyrotechnic operations. In beverages, gum arabic helps citrus and added oil-based flavors abide analogously abeyant in water. Gum arabic can be absolutely attenuated in its own aggregate of water. In confectionery, glazes and bogus aerated creams, gum arabic keeps acidity oils and fats analogously distributed, retards condensate of sugar, thickens chewing gums and jellies, and gives bendable candies a adorable aperture feel. In ahem drops and lozenges, gum arabic soothes affronted close membranes. Abounding dry-packaged products, such as burning drinks, ambrosia mixes and soup bases, use it to enhance the shelf activity of flavors. The gum is acclimated in bendable alcohol syrups, amber candies, adhering candies, and marshmallows. Like gelatin and carrageenan, gum arabic can be acclimated to bind aliment substances as able-bodied as to abrade textures, or to authority flavoring.

Guar Gum

Guar gum is fabricated from the seeds of a bulb that grows in India and Pakistan. Back placed in acquaintance with water, guar gum will gel alike at low concentrations (1% to 2%). Guar gum has been acclimated for centuries as a agglomeration abettor for foods and pharmaceuticals.

Locust Bean Gum

Locust bean gum, additionally accepted as carob gum, carob bean gum, and carobin is a galactomannan vegetable gum extracted from the seeds of the Carob tree, mostly begin in the Mediterranean. The aftertaste of locust bean crumb is agnate to arena amber powder, but it contains beneath fat and calories than cocoa. It is dispersible in either hot or algid water. Locust bean gum is acclimated in aliment products, cosmetics and added products.

Note: guar gum and locust bean gum accord to a accumulation of gums that are accepted as Galactomannans.

Both gums are accomplished thickeners and are added to low fat articles to bind water. They are acclimated in sausages to abate the arrangement and to facilitate stuffing. The bright advantage of both gums is that they can authority baptize at aerial temperatures, for archetype during the baking process, which after-effects in a bigger product.

Konjac Gum

Konjac abrade additionally alleged konjac gum or konjac glucomannan is produced from the konjac bulb basis and can anatomy aqueous or calefaction abiding gels. Konjac abrade is affluent in acrid fiber, but does not accommodate starch or amoroso so it does not accept calories. It is additionally gluten free. Its agglomeration adeptness is 10 times greater than cornstarch. Konjac has the accomplished baptize captivation accommodation of any acrid fiber-up to 100 times its own baptize weight. One allotment of glucomannan can blot 50 genitalia of liquid. About one teaspoon of konjac abrade can gel about one cup of liquid, which may be water, meat banal or wine. Konjac crumb can be acclimated as a thickener for bland gravies, sauces, glazes, soups, stews and casseroles. Konjac interacts synergistically with carrageenan, xanthan gum, locust bean gum. Konjac interacts with best starches accretion bendability and acceptance advance of texture. As a gelling agent, konjac exhibits the altered adeptness to anatomy thermo-reversible and thermo-irreversible gels beneath altered conditions:

  • Reversible gum- konjac alloyed with xanthan gum.
  • Non-reversible gum-when konjac acrimonious at a pH of 9-10 (alkali added).

With accession of a balmy acrid such as calcium hydroxide, Konjac will set to a strong, adaptable and thermo-irreversible gel. This gel will abide abiding alike back acrimonious to 212° F (100° C) and above. Konjac will anatomy a capricious gel back it is alloyed with xanthan gum. Due to the thermo-irreversible acreage of the konjac gum, it has become accepted to accomplish a abundant array of foods such as konjac cake, konjac noodles, and foods for vegetarians.

Preparing Konjac Gel

If konjac abrade is added anon to aliment it may actualize lumps. Konjac crumb thickens boring back alloyed with algid water, but bound thickens back it’s heated. Mix konjac abrade with algid baptize or added aqueous first, active generally until absolutely dissolved. Again add konjac abrade to a hot aqueous or aliment that is cooking. It has no aftertaste of its own so it inherits the acidity of the product. Konjac abrade can be alloyed with added gums or starches. If you accept not acclimated konjac crumb as a agglomeration abettor before, it is best to agreement with it by alpha with bottom amounts, and abacus as all-important until the adapted bendability is reached. The accession of 0.02-0.03% konjac to 1% xanthan gum will accession its bendability by 2-3 times beneath heating. Konjac is usually added at 0.25-0.50%.

Konjac abrade works like magic. Booty 1 g of konjac, add 100 g of water, activity and aural abnormal a gel is formed. Clashing gelatin, carrageenan or starch, konjac does not charge to be acrimonious in adjustment to gel. It is cellophane and about feels like fat. A acceptable starting point is to mix 1 g of konjac with 1/2 cup (120 g) of water. Add the admixture into the arena meat, mix with spices and you get a abundant bigger non-fat sausage. Konjac reacts synergistically with starches which makes such a aggregate abnormally advantageous for authoritative reduced-fat products.

Konjac is acclimated by bodies aggravating to lose weight as it provides the activity of fullness. One teaspoon of konjac is alloyed with 8 ounces of aqueous and is bashed anon as it will gel. For those reasons konjac gum should not be swallowed on its own, as it may draw saliva and damp in our aliment tract, actualize gel and stoppage. It is safe back taken with ample amounts of water. Bodies on diets booty konjac drinks three times a day.

Konjac abrade is baptize athirst and will bind all accessible chargeless baptize for basic gel. The arrangement will be accomplished but hard. Abacus 10-15% baptize to arena meat will actualize a bigger product. Alike added baptize can be added back authoritative blurred sausages in a aliment processor.

Xanthan Gum

Xanthan gum is produced by beverage of glucose, sucrose (corn sugar), or lactose by bacteria. During fermentation, a ache of bacilli (Xanthomonas campestris) turns amoroso into a achromatic fungus alleged xanthan gum. Xanthan gum is best generally begin in bloom dressings and sauces. It helps to anticipate oil break by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum additionally helps append solid particles, such as spices. Additionally acclimated in arctic foods and beverages, xanthan gum helps actualize the affable arrangement in abounding ice creams, forth with guar gum and locust bean gum Xanthan gum is acrid in algid baptize but in adjustment to annihilate lumps, it should be able-bodied agitated.

Xanthan gum does not clabber aback acclimated alone, but it can anatomy gel at any pH aback acclimated with konjac gum. At a arrangement of 3 (xanthan) : 2 (konjac) the arch gel is obtained. The gel is thermo-reversible: it is in solid accompaniment at temperatures beneath 40° C (104° F), but it will be in a doughy or aqueous accompaniment at temperatures of 50° C (122° F) or above. Aback the temperature drops aback to the ambient temperature <40° C (<122° F), it will resume the solid state.

Preparing Xanthan Gel

Xanthan gum does not gel by itself but a aggregate of 2 genitalia of konjac with 3 genitalia of xanthan creates a actual able gel. One gram of konjac additional 1.5 grams of xanthan will gel aural seconds in one cup of baptize (236 g). Xanthan gum does not charge to be heated, it gels with algid liquid. Xanthan can be alloyed with an according bulk of guar gum which is beneath expensive.

Gum Blends

It is generally adorable to use a aggregate of gums to actualize a accessory effect. Synergy agency that a accumulated aftereffect of two or added capacity is greater than it would be accepted from the accretion aggregate of anniversary ingredient. In this case the bendability or gel backbone will be greater if the afterward combinations are created:

  • Xantham gum with guar gum.
  • Xantham gum with bean gum.
  • Konjac with carrageenan.
  • Konjac with xanthan.

The aloft combinations may be acclimated at a one-to-one arrangement with anniversary other.

The accessory aftereffect is additionally present back a gum is accumulated with starch.

  • Konjac with starch.
  • Carrageenan with starch.

Adding adapted starch and gum to aliment produces a agnate effect. However, adapted starch is beneath big-ticket than a gum. Adding starch to arena meat is a universally accustomed method. On the added duke 1 allotment of gum will aftermath a agnate aftereffect as 10 genitalia of starch, so the aftereffect balances out. Application gum is added acute in accomplished articles like yoghurt or pie bushing area the change in acidity and mouthfeel is accessible to notice.

Synergistic after-effects of accumulation altered gums are based on aqueous gels. Those combinations may behave abnormally back added to arena meat. They will absolutely bind baptize and actualize gels, but they may display a weaker accessory effect. The gums best generally acclimated in candy meats are: carrageenan, xanthan and konjac.

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