Products in Gums & Hydrocolloids: Candies

Unipectine® for Confectionery is a food additive employed as a texturant, acting as a gelling agent specifically designed for use in acidic and highly sweetened environments with a soluble solids content greater than 76% and a pH level ranging from 3.2 to 3.5. It is particularly well-suited for the manufacturing of confectionery products with or without pulp, typically used at a dosage of 0.80 to 1.50%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Exandal Corporation Tara Gum Powder Medium Viscosity is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum.

Exandal Corporation Tara Gum Powder Low Viscosity is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum.

Exandal Corporation Tara Gum Powder High Viscosity is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum.

Aglutex® are food and beverages additives blends with high functionality. These blending solutions, from the most simple to the most sophisticated add a real benefit to end product formulations. Aglutex® blends can contain emulsifiers, natural hydrocolloids, and other special ingredients to provide food and beverages products a distinctive texture, good stability, improved mouthfeel, consistent taste, and safety for the consumer.

AEP Colloids Gum Arabic / Gum Acacia also know as Gum Acacia, comes from the Acacia tree of the Legumiosae family. Falling into the category of plant exudates, this gum is exuded from the tree through breaks or wounds in the bark. Gum Arabic is widely used as a stabilizing agent in oil in water emulsions. In food applications its use as an emulsifier helps to prevent flavor deterioration and evenly distribute a flavor more effectively throughout a product. Aside from its use as an emulsifier, Gum Arabic can add stability to foams (as in beer and soft drinks) as well as creating thin transparent adhesive films for adding flavor to nuts and other products.

ITALGELATINE S.p.A. Gelatine Pork is a natural and healthy food, being a pure protein made from animal raw materials that contain collagen and is an extremely versatile hydrocolloid, which allows to endless applications.

Italgel Cold® Pork is optimized for pre mix use with soluble at low temperature (2-15°c) and available in very fine granulometries with bloom of 220.

Italgel Plus® Calf is a granulated gelatine soluble at 30°c with bloom of 180-300.

Italgel Plus® Pork is a granulated gelatine soluble at 30°c with bloom of 80-300.

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.

Italgel Fast® Calf is a new way to use gelatine with extremely fast dillution doesnot need premix with bloom of 170 or 200.

Gumix Gum Arabic (Acacia) is the dried, gummy exudate from the stems or branches of Acacia senegal, seyal, or related species. The trees which produce commercial grades of Gum Arabic grow in different parts of Africa. To accelerate exudation, the bark is cut and the exudate allowed to dry, forming “tears” which are collected by hand every 10 days during the dry season, which varies from October to June. The product is then cleaned and milled or spray dried. In producing spray dried Gum Arabic, the gum solution is first clarified by centrifugation, then filtered, pasteurized in the case of enzyme-inactivated gum, and finally spray dried and subsequently screened for particle size uniformity.

Fooding Group Welan Gum is used as a rheology modifier in industrial applications such as cement manufacturing used in all aspects of industry and agriculture as a thickening agent, emulsifier. It also has a wide application prospect in food, concrete, oil, ink and other industries.

Italgel Cold® Calf is optimized for pre mix use with soluble at low temperature (2-15°c) and available in very fine granulometries with bloom of 220.

Fooding Group Gellan Gum is used primarily as a gelling agent, alternative to agar. As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It has E number E418.

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.

AGAR-AGAR is Known by its Japanese name «Kanten», agar-agar is a red algae extract of the Gelidium species, with the botanical name, Gelidium sesquipedal.

Fooding Group Agar Agar used as a thickener, coagulant, suspending agent, emulsifier, stabilizer, preservative. Agar is rich in dietary fiber, high protein, low in calories, with detoxifies, purging fire, relax, lowering blood pressure, blood sugar and anti-cancer effect. Agar for the manufacture of capsules and orange drinks, jelly, ice cream, cakes, candy, canned food, meat, rice pudding, white fungus, bird's nest soup food, cold food.

Agar Agar is an all-natural 100 mesh Gracilaria agar. The coarse mesh helps in dispersion properties. Forms perceptible gels with as little as 0.04% concentrations, although typically used at much higher levels. Gels exhibit hysteresis lag useful in many applications.

Italgel Fast® Pork is a new way to use gelatine with extremely fast dillution doesnot need premix with bloom of 170 or 200.

ITALGELATINE S.p.A. Gelatine Calfis a natural and healthy food, being a pure protein made from animal raw materials that contain collagen and is an extremely versatile hydrocolloid, which allows to endless applications.

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.

Ultramir is the most powerful natural anesthetic. Myrrh (Commiphora molmol) is an aromatic natural gum secreted by the bark of a shrub of the Burseraceae family that grows spontaneously in Somalia. The sesquiterpenes present in myrrh have an extremely powerful systemic anesthetic and local analgesic effect besides the strong antiseptic and antibacterial activity against certain pathogens such as Escherichia coli, Staphylococcus aureus, Pseudomonas auriginosa e Candida albicans.

SA Fermented Product Partner Acacia Gum is a spray dried white powder. They are commonly used as thickening and stabilizing agents in beverages, ice creams, puddings, dressings, doughs, candies, and drink mixes.

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.

B&V - The Agar Company Gelagar is a complete range of tailored food grade agar agar powders especially developed to be used in all different confectionery and bakery applications.

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.

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.