Locust bean gum
It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.
Guar gum
It is a polysaccharide composed of the sugars galactose and mannose, extracted from the endosperm of the seed of the guar plant, cultivated in the arid regions of India and Pakistan.
Guar gum is one of the most widely used hydrocolloids; it is stable over a wide pH range and soluble in cold water. Guar gum is a natural and gluten-free food thickener
Guar has a strong synergistic effect with xanthan.
The consistency is ‘long’ and often described as slimy, it has a sticky, bean-like taste and the maximum viscosity is about 6000 cps.
Main products
Idealblend GF-5000: high viscosity fine-mesh guar gum
Idealblend GF-3500: medium viscosity fine-mesh guar gum
Idealblend GR: refined guar gum for special applications (viscosity 100 to 3000 cps).
Applications
- Sauces and dressing
- Ice cream and popsicles
- Bakery products
Other products
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.