Products

AEP Colloids Locust Bean Gum Supplier also referred to as Carob Bean Gum, comes from the carob tree (Ceratonia silisqua) of the family Leguminous. The gum itself is derived from the ground endosperm of the seeds contained in the pod-shaped fruit of the tree. Similar in composition to Guar Gum this galactomannan polysaccharide can be used in applications where clarity is not desired. The main difference between Guar Gum and Locust Bean Gum is the need for Locust Bean Gum to be dispersed in hot water and allowed to cool to achieve its full viscosity. Utilized on its own, this neutral polymer creates a stable viscosity over a wide range of pH levels with resistance to shear thinning.

AEP Colloids Agar Agar is a complex polysaccharide extracted from Red Seaweed of the class Rhodophyceae. Known for its ability to form a firm thermo-reversible gel, one of the unique aspects of Agar is the temperature difference between its gelation point and melting point. This stability can be utilized in many applications. When added to sugar glazes for doughnuts and pastries, its ability to increase the viscosity of the glaze and thus increase adherence of that glaze to the product, has brought about its wide acceptance in this application.

AEP Colloids Alginates are produced from the processing of brown seaweed, typically Macrocystis pyrefera. The Algin found in kelp is present as a mixed salt (sodium and/or potassium, calcium, magnesium) with alginic acid. Through processing, the water-insoluble alginic acid is extracted and various water-soluble alginates can be produced. Alginates offer many interesting properties allowing them to be used to thicken, suspend, stabilize, or emulsify.

AEP Colloids Gum Tragacanth is an exudate of the Astragalus genus of plants in the Leguinosae family. Found in areas of Asia Minor, the gum is exuded through breaks or wounds in the bark of the shrub. When water is added to Gum Tragacanth, a soft adhesive paste can be formed, typically at a 2 – 4 % concentration. This paste accounts for many of its uses in the food and pharmaceutical industries.