Texture and stability
The DuPontTM Danisco® Guar gum is a powerful thickener that enhances the texture and consistency of a wide range of foods.
As a thickener, guar gum is eight times more powerful than corn starch, so only very small amounts are needed to thicken your food.
Guar gum gives your baked goods better texture and resiliency; your dairy drinks the desired creaminess and homogeneity; and your salad dressings and condiments the stable, smooth consistency that consumers demand.
Locust Bean Gum
Locust Bean Gum, also known as Carob Bean Gum, is a natural derivative from the seeds of the carob tree cultivated in the Mediterranean area. It is used for texturizing a wide range of food products.
Locust bean gum is the preferred texturizer for various food applications due to its natural image, the neutral taste and the very creamy texture it provides. More important than the viscosity is the positive influence of the ice crystal growth in ice cream, reduction of syneresis when used in combination with pectin or carrageenan in fruit and dairy applications. LBG has a positive impact on the protein stability and does not interact with other ingredients in your food due to its neutral behaviour.
Xanthan gum is produced by biofermentation of Xanthomonas campestris bacteria that is commonly found in plants of the Brassica family such as cabbage.
Xanthan is used in numerous applications for its strong thickening effect at low concentration.
Remember to always check South African legislation to make sure the ingredient is permitted in your final product and how it should be labelled.