Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Investigation on the Use of Gums in Korean Processed Foods

국내 가공식품 중 검질의 사용 현황

  • Surh, Jeonghee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Koh, Eunmi (Dept. of Food and Nutrition, Seoul Women's University)
  • 서정희 (강원대학교 식품영양학과) ;
  • 고은미 (서울여자대학교 식품영양학과)
  • Received : 2015.03.12
  • Accepted : 2015.04.16
  • Published : 2015.04.30
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Abstract

The use of gums in processed foods manufactured in Korea was investigated in this study. The information about gums added to each food was collected from the ingredient claimed on the food packaging. A total of 272 food items were found to use gums as a thickener, stabilizer, and/or emulsifier. Among them, carrageenan was the most frequently found in 110 items (40%), followed by xanthan gum in 87 items (32%), guar gum in 67 items (25%), arabic gum in 50 items (18%), and gellan gum in 28 items (10%). Application of more than two different gums to food items was also observed, presumably based on the synergistic interaction between gums for a specific physical property. Of nine food categories classified by the Korea Food Code, gums were used most frequently in beverages, noodles, and meat products. Foods for children which include confectioneries, beverages, and chocolates were found to frequently use arabic gum, carrageenan, xanthan gum, guar gum, or gellan gum. These results indicate that gums have been widely using in a variety of Korean processed foods in order to improve their physical properties. Considering potential health concern of some gums such as carrageenan, further study to estimate daily intake of gum is needed.

Keywords

References

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