It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (carob, Ceratonia silliqua), used to form a gel in the formula and to stabilize or stabilize the emulsion.
Xanthan gum is used in foods such as soups to provide shear thinning (thickening) properties.
Clear/Transparent texture
Agar-agar is used as an ingredient in sweet foods such as jelly, jelly by mixing with water and boiling. Agar-agar contains 80% fiber, which helps the body to excrete easily.
Gel Strength 1000-1100g/cm3 Suitable for use in Jelly Candy formula or formula that requires high gel viscosity.
High Ester type from Apple
DE 65-68%, Medium Setting Time, Gel Strength 150 US-SAG
High Ester type from Apple
DE 62-65%, Slow Setting Time, Gel Strength 150 US-SAG
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