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Gum Additives are very large family in additives, that they are in wide range for food industrial, we are carry a variety of gum families > all additives in our shop
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Feature
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Solubility
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Slightly soluble in cold water, but dissolves better when heated
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Highly soluble in cold water
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Texture
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Creates a smooth, creamy texture
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Creates a smooth, gel-like texture
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Taste
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Slightly sweet, chocolate-like
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Odorless with a slight bitter taste
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Uses
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Thickening, stabilizing, emulsifying in food, including ice cream, desserts, and baked goods
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Thickening, stabilizing, emulsifying in food, beverages, and industrial applications
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Dosage
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Higher dosage required to achieve the same viscosity as guar gum
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Lower dosage required to achieve the same viscosity as carob seed flour
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Applications
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Gluten-free baking, fat replacer in meat products
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Meat products, processed foods, and beverages
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Chemical Composition
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Galactomannan, with a higher galactose to mannose ratio than guar gum
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Galactomannan, with a lower galactose to mannose ratio than carob seed flour
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Carob seed flour is often preferred for its ability to create a smooth, creamy texture in applications like ice cream, and its slightly sweet flavor can be beneficial in baking.
Guar gum is more readily soluble in cold water and is used more widely in applications requiring a more stable, gel-like texture, like in some meat product.
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Feature
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Xanthan Gum
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Guar Gum
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Origin
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Bacterial fermentation
(fermenting corn with a microbial )
(Xanthomonas campestris)
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Plant seeds (Cyamopsis tetragonolobus)
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Cost
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More expensive
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More economical
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Stability
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High stability across temperature and pH
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Less stable in highly acidic or alkaline environments
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Texture
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Provides a smooth, stable thickening
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Can create a gummier texture
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Ideal for
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Baked goods, some sauces, and beverages, Gluten free bread
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Cold foods like ice cream, pastry fillings, and dressings
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Other applications
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Pharmaceuticals, cosmetics, and oil drilling mud
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Pharmaceutical applications, and food products
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Xanthan gum is corn based, guar gum and locust bean gum is legume based.
Carob seed flour (locust bean gum) from carob seed
Carob seed gum, also known as locust bean gum or carob bean gum, is a natural vegetable gum extracted from the seeds of the carob tree
Xanthan gum is from fermenting corn based, Guar gum and Locust bean gum is legume based,
Arabic gum also called Acacia gum
is a natural gum harvested from the sap of acacia tree, it's a versatile ingredient used in various industries, including food, beverages, and even pharmaceuticals. It acts as an emulsifier, stabilizer, and thickener.
It's a versatile ingredient used in various industries, including food, beverages, and even pharmaceuticals. It acts as an emulsifier, stabilizer, and thickener.
Gellan gum
Gellan gum is a natural polysaccharide produced by the bacterium Sphingomonas elodea. It acts as a gelling, thickening, stabilizing, and texturizing agent widely used in the food, pharmaceutical, and cosmetic industries.
In conclusion, gellan gum is a versatile natural polysaccharide used primarily as a gelling and stabilizing agent, appreciated for its thermal stability, clear gel formation, and ability to improve texture and stability in a broad range of products, especially in vegan foods and advanced pharmaceutical formulations.
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