Gellan gum is a high molecular weight polysaccharide gum produced by a pure culture fermentation of a carbohydrate by strains of Pseudomonas elodea. The high molecular weight polysaccharide is principally composed of a tetrasaccharide repeating unit of one rhamnose, one glucuronic acid, and two glucoses, and substituted with acyl (glyceryl and acetyl) groups as the O-glycosidically linked esters. The glucuronic acid is neutralised to a mixed potassium, sodium, calcium, and magnesium salt.

Gellan gum is available in two grades; high-acyl and low-acyl.

High-acyl gellan gum forms soft, elastic, non-brittle gels. It is more sensitive to the metal ions to make gel. It is also named as Native Gellan.
• Low-acyl gellan gum forms firm, non-elastic, thermally stable, brittle gels. To reach maximum gel strength, it requires metal ions like K+, Na+, Ca2+, Mg 2+, etc.

Gellan gum is available in two grades; high-acyl and low-acyl.

-High-acyl gellan gum forms soft, elastic, non-brittle gels. It is more sensitive to the metal ions to make gel. It is also named as Native Gellan.

-Low-acyl gellan gum forms firm, non-elastic, thermally stable, brittle gels. To reach maximum gel strength, it requires metal ions like K+, Na+, Ca2+, Mg 2+, etc.

Tara gum is a galactomannan extracted from the endosperm of the Tara tree seeds (Caesalpinia spinosa L). Tara gum is mainly composed of the linear chain of (1-4)-β-D-mannan units with α-D-galactopyranose units connected by (1-6) linkages, usually defined as a kind high-viscosity polysaccharide, and the ratio of mannose to galactose in Tara gum is 3:1. The structure of Tara Gum is similar to locust bean gum (LBG) and guar gum. It is stable to high temperature heat treatment, similar to the ones shown by LBG and far to guar gum. It has good synergy with other hydrocolloids in order to increase viscosity, gel strength and to reduce syneresis.

Sodium Alginate, the sodium salt of Alginic Acid is a natural hydrocolloid extracted from brown seaweeds that offers superior gelling properties. Chemically, alginates are formed from polysaccharides with building blocks comprised of salts of mannuronic and guluronic acid. Alginic acid is not soluble in water but sodium alginate is soluble in both cold and hot water to produce a smooth viscous solution. When calcium ions are added to a sodium alginate solution, calcium ions react instantly with alginate to form a gel. The time taken to form a gel can be controlled by controlling the calcium ions.

Sodium alginate solution exhibits smooth flow properties; the closest to Newtonian behavior amongst the natural hydrocolloids. These flow properties can also be adjusted to thixotropic behavior by the addition of a small amount of calcium salt.

Our joint-venture partner Wenda Co. provides numerous product range for many food applications.

Agar-agar is a versatile hydrocolloid extracted from several types and species of red seaweeds belong to the Rhodophyceae class. These agar-containing seaweeds are called agarophytes and the major commercial species are Gracilaria and Gelidium.

It is completely soluble in boiling water and it has good synergies with other hydrocolloids and provides a thermo reversible gel. In its gelling power, agar is outstanding among the hydrocolloids. Among its major properties one can mention its high gel strength at low concentrations, low viscosity in solution, high transparency in solution, thermo-reversible gel and sharp melting/setting temperatures.

Agar agar stability depends upon two factors: hydration and the electric charge. The removal of both factors result in flocculation of the agar-agar. Prolonged exposure to high temperatures can degrade solutions of agar-agar, resulting in a lower gel strength after temperature decrease and gel formation. The effect is accelerated by decreasing pH . Therefore, it should be avoided to expose agar-agar solutions to high temperatures and to pHs lower than 6.0 for prolonged periods of time.

Our partner B&V srl. has a complete range of tailored pre-activated and conventional agar agar portfolio with different gelling and melting temperature properties.

Carrageenan is a hydrocolloid with unique functionalities extracted from special species of red seaweed. There are basically three main types of commercial carrageenan that are known as kappa, iota and lambda, differ only in the position and number of ester sulfate groups which determine the physical properties (viscosity and gelation characteristics) of the carrageenan.

• Kappa carrageenan forms firm, brittle gels.
• Iota carrageenan forms elastic gels and thixotropic fluids.
• Lambda carrageenan forms viscous, non-gelling solutions

Our partner TBK Corp. continues to develop new frontiers to stabilize seaweed supply in response to the fast growing demand worldwide and also provides the clients with versatile carrageenan types.

Pectin can be used for all modern food concepts and supports the current trend for using natural products and ingredients. As a universal gelling agent, it has an important role to achieve a good texture, optimal organoleptic characteristics that improve the mouth-feel & taste profiles and health benefits. There are different types of Pectin in our product portfolio.

• High methoxyl (HM) Pectin
• Low methoxyl Conventional (LMC) pectin
• Low methoxyl Amidated (LMA) pectin

The ratio of esterified to non-esterified galacturonic acid determines the behaviour of pectin. Pectins are classified as either high methyl ester (HM) or low methyl ester (LM) pectin; this depends on whether more than 50% or less than 50% of the galacturonic acid units are esterified. The exact percentage of methyl ester groups is indicated as Degree of Esterification (DE). If a de-esterification process takes place in the presence of ammonia, some of the galacturonic acid groups are converted to carboxylic acid amide and amidated pectins are then attained.

Our partner, DSM Andre Pectin Co.Ltd. offers high-quality and tailor made high-methoxyl and low-methoxyl pectin varieties obtained from both citrus peels and apple pomace sustainably.

Guar Gum is a plant seed hydrocolloid - a cold and hot water soluble galactomannan polysaccharide derived from the seeds of the Guar plant 'Cyamopsis Tetragonalobus". Chemically, it is composed of a beta 1-4 linked linear mannose backbone chain with single galactose side unit on approximately every other mannose unit, in a 1-6 alpha linkage.

Guar Gum properties to rapidly hydrate in cold water and yield high viscosities; its pseudoplastic rheology and its relative stability over a wide pH and temperature range make it a highly efficient and cost effective ingredient in many food stability systems.

Guar Gum solution viscosities increase exponentially with increasing concentration of water. In addition to shear rates and polymer concentration, guar gum solution viscosities are also influenced by previous shear history, temperature, pH and the presence of salts and other solids. The time required to completely hydrate in water, and reach peak viscosities depends upon the grades, the dispersion and stirring equipment used, the pH and temperature. Guar gum viscosities will tend to irreversibly reduce if the dispersion is sheared at very high speeds for extended periods. Such a reduction is more pronounced at a elevated temperatures and extremes of pH.

Xanthan Gum is a highly functional soluble fiber that is produced through the fermentation of a carbohydrate, mostly corn with Xanthomonas campestris. It is used as a rheology modifier in aqueous systems, as a stabilizer for emulsions and suspensions, and an emulsifier.

It is a white to cream-coloured free flowing powder with a neutral taste. It is soluble in both cold and hot water and provides a rapid increase of viscosity. Even at low concentrations, xanthan gum solutions offer a higher degree of viscosity. Due to its elastic properties xanthan gum also features great stabilising effects, which allows the suspension of solid particles. Xanthan gum solutions are highly pseudoplastic (shear thinning) but not thixotropic, which means that after high shearing the initial viscosity is rebuilt instantaneously. Xanthan gum is very resistant to pH variations and is therefore stable in both alkaline and acidic conditions. The thermal stability of xanthan gum is usually superior to most other water-soluble hydrocolloids. Pure xanthan gum can be used in the presence of most common enzymes such as galactomannanases, cellulases, amylases, pectinases and proteases.

Our joint-venture partner Wenda Co. has a wide product range in terms of viscosity, particle size, solubility, transparency, dispersability, acid-alkaline stability.

Sodium carboxymethyl cellulose (NaCMC/cellulose gum) is a kind of cellulose ether, can easily soluble in cold and hot water. The main raw material is refined cotton and wood pulp. It has strong acid resistance, high salt-resistance and good transparency. It can produce higher viscosity at low concentrations and can be used as suspending agent.

As a dietary fiber and an ideal health food additive, microcrystalline cellulose (MCC) can maintain the stability of emulsification and foam, maintain the stability of high temperature, and improve the stability of liquid.

Our joint-venture partner Wenda Co. has a wide product range in terms of functionality, viscosity and Degree of Substitution (DS) range.