Guar Gum
- INCI:
- Cyamopsis Tetragonoloba (Guar) Gum
- Also known as:
- Guaran · E412
Plant-based hydrocolloid obtained from the guar seed, valued for its high hydration capacity and its ability to thicken cold systems. It is used to add body, bind water, and stabilize food systems, with good synergy with other gums. Usage level is adjusted to the application and in accordance with applicable regulations.
Functions
Typical applications
- Ice cream and frozen desserts
- Sauces and dressings
- Beverages
- Bakery
Specialties
Sectors
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Agar
Hydrocolloid obtained from marine algae that forms firm gels that remain stable at relatively high temperatures. It is a non-animal alternative to gelatin in confectionery and pastry, and it is also used as a culture medium in laboratories. Dosage is adjusted to the desired texture and in accordance with applicable regulations.
Carrageenan
Carrageenan
Hydrocolloid obtained from red seaweed, used to gel, thicken, and stabilize aqueous and dairy systems. Its different types deliver everything from firm gels to creamy textures, with a marked affinity for milk proteins. Type selection depends on the application and the customer's process.
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Pectin
Hydrocolloid extracted from citrus peels, a classic reference for gelling and building texture in confectionery and fruit preserves. Depending on the type, it gels in the presence of sugar and acid or with calcium, allowing it to be adapted to products with different solids content. It is used in accordance with applicable food additive regulations.
Gelatin
Gelatin
Animal-derived protein with thermoreversible gelling capacity, a classic in confectionery and desserts. It provides elasticity, gloss, and a melt-in-the-mouth texture that is difficult to replicate with other hydrocolloids. It is offered in different gel strength grades according to the formulation requirement.