Agar is derived from certain red seaweed types belonging to the family Gracilariaceae Rhodophyceae It is extracted primarily from two seaweed species, Gracilaria and Gelidium. Agar is known for its ability to form very strong thermo-reversible gels at low concentrations. A unique property of Agar is the broad temperature difference observed between its gelation melting points; creating a stability that may be utilized in many applications such as desserts, bakery, confections & candy.
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Carrageenans are derived from certain seaweed types belonging to the Rhodophyceae Solieriaceae family. Carrageenans in milk systems provides gelation (flan & puddings), thickening and suspension (chocolate & other flavored milks), emulsion stability (evaporated milk and infant formulas) and suspension and body to soy-based beverages. They are also effective in preventing mix separation in frozen desserts. In processed meat and poultry applications, carrageenan provides water binding, yield improvement, and texture enhancement. Major applications include deli meats, rotisserie chicken, fajita strips and whole smoked turkeys.
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Gellan gum is a polysaccharide produced by fermentation of a sugar nutrient medium by the microorganism Sphingomonas elodea. ISI offers high and low acyl gellan gums for use in dessert jellies, chocolate milk, soy milk, fruit juices, sauces & dressings, yogurts, confectionary, fruit preparations, spreadable jam, low sugar jam and bake stable jam. Gellan, like Xanthan, is a bio-fermentation product. It produces firm gels for desserts is used to provide suspension in flavored milk and soy and almond milks. Gellan is often combined with LBG to increase body.
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Konjac Gum (or Flour) is a natural glucomannan derived from the root plant, Amorphophallus konjac, grown primarily in China. It is available as a minimally processed flour, or as a more refined “gum” version with improved color, clarity and flavor/odor properties. Konjac gels have been used for centuries in Asia as noodles and jellies. Konjac gum exhibits a strong synergy with kappa carrageenan, and the two are often used together in jelly applications.
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Locust Bean Gum is obtained from the endosperm of kernels found in pods that grow from the carob tree (Ceratonia Silqua) , which is found in areas around the Mediterranean. Locust Bean Gum is used as a thickening agent in food applications. It is dispersible in hot or cold water with complete solubility achieved by heating. LBG produces highly viscous solutions at relatively low concentrations and is used in many applications such as ice creams, yogurts, cheeses, dessert gels, pet foods, air freshener gels and cosmetics. LBG is highly synergistic with kappa carrageenan; enhancing gel strength, reducing syneresis, and increasing elasticity.
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Propylene Glycol Alginate (PGA) is extracted from several species of brown seaweed belonging to the class Phaeophyceae It is soluble in both hot and cold water and stable in pH ranges as low as 3.0. PGA is used as a stabilizer and thickener in applications such as acidic beverages, sauces, dressings and as a foam stabilizer. PGA exhibits excellent emulsification properties, tolerance to acidic conditions and less sensitivity to calcium ions when compared to sodium alginates. PGA is available in a variety of viscosity ranges. PGA’s stability at low pH make it an ideal choice for stabilization in acidic sauces and dressings. PGA may also be used in the stabilization of milk proteins under acidic conditions (e.g. yogurts, protein beverages).
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Alginates are processed from extracts of alginic acid derived from various species of brown seaweed belonging to the Class Phaeophyceae. Sodium Alginates are soluble in hot and cold water and are available in a variety of viscosity ranges with various gelling properties. Alginates produce unique heat-stable gels in the presence of calcium. Applications include bakery & dessert gels, dry mixes, frozen desserts, icings, milk puddings, pie fillings, restructured foods, sauces, syrups & toppings, processed cheese, salad dressings and beverages.
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Tara gum is a seed gum similar to guar and locust bean gums. It is obtained from the ground endosperm of seeds from the Caesalpina spinosa plant, found in the mountains of Peru. Like guar and locust bean gums, tara gum is classified as a galactomannon and is composed of mannose and galactose sugars. Tara gum develops approximately 50% of its viscosity when dispersed in water at ambient temperature. After heating to 85° for 10 minutes and re-cooling to ambient temperature, solution viscosity is completely achieved. Tara gum is non-ionic and is compatible with salt and sugar. It is pH stable in systems ranging from 3.5 to 8.0. Blends of tara gum with xanthan gum or carrageenan will form soft to moderate gels after heating and cooling.
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Xanthan gum is a natural biopolymer produced by fermentation of sugar, dextrose, corn syrup or starch by Xanthomonas campestris. Xanthan gum is used as a stabilizer in many applications to provide excellent particulate suspension, emulsion stability, viscosity, moisture retention, and freeze-thaw stability. Xanthan gum is soluble in both hot and cold water. The key advantages to using xanthan gum are that it imparts high viscosity solutions at ow concentrations, is stable over a wide range of pH levels and temperatures, and it is compatible with applications containing salt and enzymes.
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