Gellan Gum is a natural food gum that primarily been used as a gelling or thickening agent. It can be used in fortified beverages to suspend protein, minerals, vitamins, fiber and pulp. Gellan gum also suspends milk solids in diluted milk drinks.
Gellan gum can act as a fluid gel, having a wide range of textures, and can exist as a light pourable gel or a thick, spreadable paste.
Gellan gum is a non-animal gel source which is suitable for vegetarians and people with religious dietary restrictions,the gellan gum manufactured by CINOGEL BIOTECH is certified by ISO KOSHER HALAL.
Alginate – is a polysaccharide, like starch and cellulose, and is derived from brown seaweed. Alginate provides properties in processed foods and beverages such as gelling, viscosifying, suspending and stabilizing. Alginate gelling may be achieved using calcium under controlled conditions. It employs the combination of alginate, a slowly soluble calcium salt and a suitable calcium sequestrant, such as a phosphate or citrate. The process may be performed at neutral or acid pH.
Carrageenan – a water soluble gum derived from red seaweeds, such as Eucheuma, Gigartina, and Chondrus. Carrageenan is a sulfated linear polysaccharide of D-galactose and it has a strong negative charge, thereby allowing it to stabilize gels or act as a thickener. Carrageenan is found in numerous products, ranging from toothpaste to soy milk. It is used to suspend cocoa solids in beverages, for example, and can be used in meats to reduce cooking losses.
Cassia Gum – is a naturally occurring galactomannan found in the endosperm of cassia tora and obtusifolia seeds. It is an effective thickener and stabilizer for a broad range of food applications. Cassia gum has excellent retort stability and forms strong synergistic gels with other hydrocolloids including carrageenan and xanthan gum. Human food grade cassia gum is specially processed to meet rigorous purity standards.
