Locust bean gum
It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.
Other products
Cellulose gum
Made from cellulose by reaction with chloroacetic acid in presence of alkali, usuallly sodium salt. It is a thickening agent and protein stabilizing agent (pH 4.5-4.8).
It is soluble in cold conditions and it gives clear solutions. It has a viscosity from 80 to 5000 cps
Applications:
- fruit drinks
- processed cheese products
- sorbets
Acacia gum
Extracted from tree Acacia Senegal / Acacia Seyal, it has stabilizing and emulsifying properties, it is soluble in cold or hot conditions and it forms very low viscous solutions at high dosages.
Applications:
- Confectionary
- Beverage
- Cereals
- Dietary products
Konjac gum
It is a polyssacaride extracted from konjac plant tubers with high molecular weight, it can act synergistically with xanthan, carrageenan, gellan gum, forming a heat reversible gel.
It is soluble in cold conditions and can provide viscosity from 8000 to 36000 cps.
Applications:
- Healt care and dietary products
- Flour products
- Meat products
Agar agar
Extracted from red seaweed, soluble in hot conditions. It is a gelling agent at different pH and it forms clear gel (setting temperature: 35-50°).
Applications:
- Water jellies and tart glazing (for clear gel)
- fruit jellies
- candies
- galze of cake decoration
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.
Xanthan and Gellan gum
These products are obtained by fermentation of glucose (xanthan) and a pure culture of Sphingomonas elodea (gellan gum).
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.