Overview of Gums
AGAR:
- sometimes referred to as the queen of gelling agents
and is also derived from certain red sea weed species, principally
the Gracilaria and Gelidium genera.
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ALGINATES:
- are offered in several viscosity grades, sodium and potassium
salt forms, possess pure white color and are held in refrigerated
storage to ensure optimum performance and shelf-life.
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CARRAGEENAN:
- derived various species of red algae (Rhodophyta) found
throughout the oceans of the world.
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ECOGUAR,
-- an organic guar gum free of synthetic chemicals, pesticides
or herbicides.
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GUAR GUM:
- cold soluble, natural, high viscosity and very economical
thickener that meets today’s industrial demands for performance
and cost.
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LOCUST BEAN GUM:
- the preferred hydrocolloid for frozen desserts, cream
cheese and other cultured dairy products.
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UltraGuar™
-- a pure, rapidly hydrating guar gum powder.
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XANTHAN:
- is a multi-functional thickener possessing several key
functional properties including great pH stability, excellent
emulsion stabilizing ability and good particulate suspension
characteristics.
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CUSTOM GUM BLENDS:
- many of the unique, functional properties of our single gums are available
in synergistic combination to achieve more enhanced performance, economics and
functionality in finished food products. We offer a series of standard
performance gum blends to meet consumer needs in bakery mixes, dairy products
and meats, but will custom make a specific performance gum blend to meet
customer requirements.
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