Locust bean gum
It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.
Xanthan and Gellan gum
These products are obtained by fermentation of glucose (xanthan) and a pure culture of Sphingomonas elodea (gellan gum).
Xanthan gum
Xanthan gum is a long chain polysaccharide composed of glucose, mannose, and glucuronic acid.
Produced by glucose fermentation by microorganism Xanthomonas campestris.
Applications:
- Thickener in cosmetics
- Sauces
- Salad dressings
It also helps to suspend herbs in salad dressings. When mixed with guar gum or locust bean gum, viscosity increase due to synergistic interaction, so overall lower quantity of gums can be used.
Gellan gum
Gellan gum is extremely effective at low use levels in buildings gel.
There are 2 differents types of gellan:
- Low acyl gellan gum form firm, no elastic, brittle gels.
- Gellan gum high acyl form soft, very elastic, no brittle gels.
The uniqueness of gellan gum is the ability to suspend while contributing minimal viscosity via the formation of a uniquely functioning fluid gel solution.
Applications:
- Low acyl: water jellies, baking stable jams.
- High acyl: milk and vegetable protein drinks, fruit juices as fibers suspending agent.
Other products
Guar gum
It is a polysaccharide from guar seed endosperm, made of galactose and mannose, grown in arid regions of India and Pakistan.
Carrageenan
It is a gelling agent extracted from red seaweed that reacts with casein in milk to form gels and produces strong, brittle gels with syneresis in water.
Pectin
It is a gelling agent made from polygalacturonic acid, partially esterified with methoxyl groups, extracted from citrus peel or apple.
Sodium alginate
It is a sodium Mannuronic and Guluronic acid polymer from brown seaweed, soluble in cold and stable at high temperatures and freeze/thaw cycles.
Tara gum
It is a galactomannan like Guar and LBG, with a 1:3 ratio of galactose to mannose molecules. Used in spreadable cheese and sauces.