Locust bean gum
It is a polysaccharide from carob seed endosperm, composed of galactose and mannose, found in Mediterranean countries.
Sodium alginate
It is a polymer of sodium salts of Mannuronic acid and Guluronic acid extracted from brown algae.
It is cold soluble and stable at high temperature, stable on freezing/thawing.
Thickeners and gelling agent with neutral pH and average pH >3.8.
Sodium alginate is a food thickener specifically for cold food preparation
Applications
- Instant baked cream
- Instant desserts
- Ice cream
- Baked stable jams (in combination with pectin)
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.
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.