Hydrocolloids – High Quality Gums For The Food and Pharmaceutical Industries

Gums are used as a thickening & setting agent to improve stability, shelf life, emulsification, binding, gelling, texture, appearance and recipe cost reduction in food production.

Arthur Branwell offers a wide range of gums under our Luxara brand of hydrocolloids and stabiliser systems, harnessing their synergistic activity in a variety of different formats, e.g. blended, encapsulated or integrated, expertly created by our technical team to meet different production, organoleptic or texture requirements.

• Exudate gums from trees, Acacia Gum & Tragacanth Gum
• Seed gums including Locust Bean Gum & Guar Gum
• Microbial gums like Xanthan Gum and Gellan Gum
• Extracts from seaweeds including Carrageenan, Alginates and Agar 
• Cellulosics such as Methyl Cellulose and Hydroxypropylmethyl Cellulose

SOURCE:

Ground seed endosperm of the Legume Ceretonia siliqua also known as the carob tree. Grown extensively in the Mediterranean region & is also known as Carob Gum.

PROPERTIES:

Viscosity: 1% w/w of approximately 2,000 – 3,000 cps & is stable over a wide ph range, 3.0 – 8.0. It creates a cloudy solutions with low odour and flavour. Locust bean gel works synergistically with other gums including xanthan, agar and carrageenan to give products more elasticity.

MAIN USES:

Locust bean gum is used on its own or in combination with other gums across a wide range of applications including ice cream, frozen & jelled desserts, sauces & gravies, soft cheeses, meat products including pates and in jelled pet foods.

SOURCE:

Ground exudate (nodules) from Acacia senegal and Acacia seyal trees obtained from Somalia, Senegal, Mali, Sudan and Nigeria.

PROPERTIES:

Maintains stability over a wide PH range, between 2.0 – 10.0, with great organoleptic properties of good clarity, low odour and neutral flavour. The protein content of some grades makes gum arabic/acacia an efficient emulsifier.

MAIN USES: 

• The properties of emulsification, stabilisation, encapsulation, adhesion and binding action ensure a wide range of uses in food and non-food application
• In beverages, Gum Acacia is used to produce and stabilise emulsions, particularly in soft drinks/squashes. It is also excellent for the encapsulation of flavours and colours as it emulsifiers, has low viscosity, a bland flavour, improves mouthfeel and protects against flavour oxidation
• Gum Acacia is frequently used in the production of confectionery products ensuring the correct texture, adhesiveness for coatings and glazing along with controlled flavour release and sugar crystallisation
• Gum Acacia natural properties make it ideal for forming a film coating onto oily surfaces such as peanuts and adhering flavours to peanuts and in the production of cereal & snack bars
• In the manufacture of pharmaceuticals, Gum Acacia’s natural properties of emulsification, stabilisation, demulcent action, adhesiveness, binding action, and suitability as a protective coating for oil-soluble vitamins make it an ideal ingredient, particularly as a casing for powdered medication
• Gum Acacia is used in baking where it enhances crispness in snacks, reduces breakages in biscuits and dry crackers, improves the flexibility of flat breads and pitta bread while contributing to mouthfeel and texture
• The properties of emulsification, stabilisation, encapsulation, adhesion and binding action ensure a wide range of uses in food and non-food application

TYPICAL USE LEVELS: 2 – 50% (depending on application)

Source:

Obtained from the Red Seaweed family Rhodophyceae. Extracts obtained from a variety of species including Euchema cottonii, Euchema spinosum and Chondrus crispus.

Types:

• Kappa Carrageenan
• Iota Carrageenan
• Lambda Carrageenan

Each has different properties , influencing gel strength, texture, setting temperatures, syneresis and synergism. They all offer good clarity with low odour and flavour.

Main Uses:

• Instant desserts
• Ice creams
• Milkshakes
• Processed meats: Carrageenan improves texture, juiciness to binding of sausages, luncheon meats and hot dogs
• Deli meats: Carrageenan is commonly used in deli meats like sliced ham and turkey to maintain shape and texture
• Ground meat products: Products such as meatballs, burgers and meatloaf may incorporate Carrageenan to enhance texture and juiciness
• Coated meats: Carrageenan improves adherence and texture of meat coatings such as batters or breadings
• Marinated meats: Marinades incorporate Carrageenan to improve flavour and moisture retention in marinated meats
• Canned meats: Carrageenan is used in canned meats for its water-binding and gel-forming properties
• Alternative to phosphates: Carrageenan can be used as a phosphate substitute in meat processing to enhance water retention without adding phosphorus

Sodium carboxymethylcellulose cellulose gum /CMC : (E466)
methyl cellulose : MC (E461)
hydroxypropyl methylcellulose: HPMC (E464)

SOURCE:

Cellulose ether derived from wood pulp or cotton linters.

PROPERTIES:

Great viscosity properties and they offer good clarity with low odour and little flavour impact.

USES:

Mainly used as binders, food films, in batters, ice creams, sorbets, syrups, dressings, sauces, dessert toppings, fillings, vegan and plant based meats, and for the prevention of boil out in pies etc.