Locust bean gum
It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.
Carrageenan
It is a gelling agent extracted from red seaweed.
It exists in 3 different types:
- KAPPA CARRAGEENAN: soluble in hot condition (above 60°c), need potassium ions to jellify.
In milk reacts with casein to give very strong gels.
In water gives strong, brittle gels with syneresis (LBG).
Gelling and stabilizing agent. - IOTA CARRAGEENAN: soluble at 40-55°C, it gives soft and elastic gels (need calcium ions to jellify).
LAMBDA CARRAGEENAN: soluble in cold condiction, it reacts alone (without ions) and it gives viscosity in water and soft gels in milk.
Applications
- Neutral desserts based on milk
- Milk drinks
- Cheese spreads
- Water jellies and tart glazing
- Meat products (cooked ham)
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.
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.