Products

AEP Colloids Guar Gum is a white to cream powder made from the ground endosperm of the seeds of the guar plant (cyamopsis tetragonolobus). As a natural thickening agent and emulsifier, guar gum is used to thicken beverages and sauces, control ice crystal formation in ice cream, and extend the shelf life of baked goods. Guar gum provides a smooth mouthfeel, while binding water molecules to improve texture and consistency.

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 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.

AEP Colloids Sodium CMC-Carboxymethyl Cellulose sometimes referred to as CMC or Cellulose Gum is a derivative of cellulose. The cellulose used to manufacture CMC is a product of cotton or wood pulp. Prepared by treating cellulose with sodium hydroxide, then with sodium monochloroacetate, and finally washing to remove the excess salts, Sodium Carboxymethyl Cellulose of various grades can be produced. This anionic liner polymer has found many uses in technical applications, as a food additive and in the pharmaceutical industry. Cellulose gum has the ability to withstand boiling, freezing and even subfreezing temperatures for a short time allowing it to be a handy addition during the processing of specialty foods. The usage of CMC as a binder, thickener, stabilizer, or for water retention lead to its wide acceptance as a direct food additive.