Food quality gums are used to thicken solutions (sauces, beverages…), to stabilize suspensions and emulsions (sauces, chocolate milks…), to delay crystallization (deli products, ice creams…) and to form gels (gelled dessert, jams…). These uses depend closely on the interactions between the macromolecules.
The category includes:
STABILIsers
Arabic Gum
Agar Agar
Gum Guar
Tragacanth Gum
Gum Xanthan
Gum Karaya
emulsifiers
Arabic Gum
Agar Agar
Gum Guar
Tragacanth Gum
Gum Karaya