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Carob

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Texture & Consistency

Texture & Consistency

5 Products found on Carob in Food Ingredients

PALGUM® High grade/LS banner

PALGUM® High grade/LS

Ingredient Name:Carob Bean Gum
Functions:Gelling Agent, Stabilizer, Texturizing Agent, Thickener, Viscosity Modifier
Physical Form:Powder, Solid
End Uses:Chocolates, Custard, Dressings, Baby Meals, Confectionery Products, Candies, Chocolate Bars, Jellies, Jams, Sauces, Hard Boiled Candy, Cheese, Processed Meat Products, Ice Cream, Gummies

Palgum® High grade/LS is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.

PALGUM® M200 banner

Ingredient Name:Carob Bean Gum
Functions:Gelling Agent, Stabilizer, Texturizing Agent, Thickener, Viscosity Modifier
Physical Form:Powder, Solid
End Uses:Chocolates, Custard, Dressings, Baby Meals, Confectionery Products, Candies, Chocolate Bars, Jellies, Jams, Sauces, Hard Boiled Candy, Cheese, Processed Meat Products, Ice Cream, Gummies

Palgum® M200 is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.

PALGUM® M200/LS banner

PALGUM® M200/LS

Ingredient Name:Carob Bean Gum
Functions:Gelling Agent, Stabilizer, Texturizing Agent, Thickener, Viscosity Modifier
Physical Form:Powder, Solid
End Uses:Chocolates, Custard, Dressings, Baby Meals, Confectionery Products, Candies, Chocolate Bars, Jellies, Jams, Sauces, Hard Boiled Candy, Cheese, Processed Meat Products, Ice Cream, Gummies

Palgum® M200/LS is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.

PALGUM® Standard banner

PALGUM® Standard

Ingredient Name:Carob Bean Gum
Functions:Gelling Agent, Stabilizer, Texturizing Agent, Thickener, Viscosity Modifier
Physical Form:Powder, Solid
End Uses:Chocolates, Custard, Dressings, Baby Meals, Confectionery Products, Candies, Chocolate Bars, Jellies, Jams, Sauces, Hard Boiled Candy, Cheese, Processed Meat Products, Ice Cream, Gummies

Palgum® Standard is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.

PALGUM® M100 banner

Ingredient Name:Carob Bean Gum
Functions:Gelling Agent, Stabilizer, Texturizing Agent, Thickener, Viscosity Modifier
Physical Form:Powder, Solid
End Uses:Chocolates, Custard, Dressings, Baby Meals, Confectionery Products, Candies, Chocolate Bars, Jellies, Jams, Sauces, Hard Boiled Candy, Cheese, Processed Meat Products, Ice Cream, Gummies

Palgum® M100 is made of three parts: the shell, a central protein part (the germ) and the endosperm, which the locust bean gum comes from. The chemical structure of the locust bean gum provides a high thickener capacity, developing very viscous solution in an aqueous system.