Guar gum
It is a polysaccharide from guar seed endosperm, made of galactose and mannose, grown in arid regions of India and Pakistan.
Locust bean gum
It is a polysaccharide made by galactose and mannose, extracted from endosperm of seeds of carob tree which grows in Mediterranean countries.
Carob seeds are extracted by breaking up the Carob pods.
From the beans, flours are obtained by milling splits, wich are separated from the germ and husk by thermo-mechanical process.
Locust bean gum powder is stable over a range of pH, it is soluble in hot water (over 80°C) and it has a maximum viscosity about 3000 cps.
Main products
Idealcarob A-01: premium grade LBG, used in cream cheese, ice cream, dessert and other milk derivatives.
Idealcarob A-02: regulare grade LBG, used in ice cream, sauces, cheese and other milk derivatives.
Idealcarob A-03: food grade LBG, used in canned meat/fish, bakery products, sauces, ice cream, forzen foods.
Applications
- Ice cream and Ice lollies
- Water jellies and tart glazing (in combination with carrageenan)
- Spreadable cheese
- Processed meat (cooked ham, meat or fish pate in combination with carrageenan)
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.