Locust bean gum
It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.
Tara gum
It is a galactomannan like Guar and LBG. The polysaccharide has a ratio of 1:3 between galactose and mannose molecules.
It is stable over a wide pH range, is soluble in hot water and has a viscosity of approximately 5000 cps.
It is a natural and gluten-free food thickener.
Applications
- Ice creams and popsicles
- Water jellies (in combination with carrageenan, agar, xanthan)
- Meat injection brine (in combination with carrageenan)
- Spreadable cheese and sauces
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).