Modified or Semi-synthetic Gums
These are natural polymers, which are chemically modified to give a new product with improved functional properties. These also fall into several different areas but the most commonly used contained: carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, hydroxypropyl cellulose, ethyl hydroxyethylcellulose, microcrystalline cellulose, hydroxybutylmethyl cellulose.
Every gum has it own functional properties and is considered on individual basis for its use in food industries. The usefulness of most gums is based on their ability to modify the basic property of water. Some gums swell completely in water, while others swell partially and dissolve partially in water. Some dissolve in hot water, while others are soluble in cold water. These solutions or dispersions are important in food application because they add body or textures to a food product, thus imparting the proper thickness or gel character or mouth feel in a particular product. They help to stabilize the suspensions (solids dispersed in water), emulsions (oil dispersed in water), and foams (gas dispersed in water).