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Gums

The world of hydrocolloids bring a variety of solutions to thickening, stabilising and emulsifying needs. Whether you wish to improve mouth feel or produce a smoother gel or to achieve a thicker suace, there is a Gum that can achieve the desired results.

Agar Agar - Bacteriological Grade

Agar Agar - Bacteriological Grade

A dried hydrophilic colloid extracted from seaweeds Gelidium Sesquipedale species. It is dissolved in boiling hot water and sets below 40 degrees C.

Info

Uses
Gelling, thickening, and stabilising agent used in Dentistry and Laboratories.

Typical Analysis

Moisture
#10%
Gel Strength
900 +/- 50 g/cm2
Ash
#3.5%
pH gel
7 +/- 1
Presentation
Powder
Colour
White - Light yellow
Melting Point
88 +/- 5 °C
Gellifying Point
35 +/- 3 °C

Microbiological Analysis

Total Bacterial Count
Less than 1,000 per gram
Salmonella
Absent.
Mycotoxins
Absent.
Additives
None
Odour
None

More Info

Packaging
In 25 kilos bags with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Agar Agar - Food Grade

Agar Agar - Food Grade

A dried hydrophilic colloid extracted from seaweeds Gelidium Sesquipedale species. It is dissolved in boiling hot water and sets below 40 degrees C.

Info

Uses
Gelling, thickening, and stabilising agent used in Confectionery and Dairy products.

Typical Analysis

Moisture
<22%
Gel Strength
750 +/- 50 gr/cm2
Starch
Passes test.
Ash
<6.5%
pH gel
7 +/- 1.0
Presentation
Powder
Colour
Cream
Melting Point
88 +/- 5°C
Gellifying Point
35°C +/- 5°C

Microbiological Analysis

Total Bacterial Count
Less than 5,000 per gram
E. Coli
Absent in 5 g.
Salmonella
Absent in 5g.
Mycotoxins
Absent
Additives
Absent
Odour
Absent
Total plate count
< 5000 colonies/g
Mould and yeast
<300 colonies/g

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Arabic Gum

Arabic Gum

Arabic Gum is a dried exudation obtained from the stems and branches of natural strains of Acacia senegal (L) Willdenow or closely related species of Acacia (family Leguminosae).

Info

Uses
Mainly in the Food Industry to provide stable solutions in carbonated beverages and flavour oils.

Typical Analysis

Appearance
Off-white to pale yellow powder with neutral odour and taste.
Ash
Not more than 4.0%
pH
4.0-5.0
Loss of drying
Not more than 10%
Particle Size
Not less than 60% through 150 µm
Acid Insoluble matter
Not more than 1.0%
Acid Insoluble Ash
Not more than 0.5%
Starch or Dextrin
Negative by test
Tannin
Negative by test
Hydrolysis products
Negative by test

Microbiological Analysis

Total Bacterial Count
Not more than 10,000 cfu/g
E. Coli
Absent in 5 g
Salmonella
Absent in 10 g
Total Heavy Metals
Not more than 20 mg/kg (ppm)
Lead
Not more than 2 mg/kg (ppm)
Arsenic
Not more than 3 mg/kg (ppm)
Mercury
Not more than 1 mg/kg (ppm)
Cadmium
Not more than 1 mg/kg (ppm)

More Info

Packaging
In 25 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Carrageenan - Iota

Carrageenan - Iota

Carrageenan (E-407) is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. Carrageenan has been used for hundreds of years and has been found safe the USA. It replaces gelatine and starch in it is very similar to Agar. This type of Carrageenan is standardised to constant gel strength in both water and milk, in order to obtain a uniform performance.

Info

Uses
It is a Gelling Agent used in Diary for a more rubbery gel, conventional Jellies, Petfoods, Air Freshener and others.

Typical Analysis

Appearance
Clear beige powder
pH
8-11 (1.0% at 20°C)
Loss of drying
Not more than 12%
Particle Size
98% gum below 250 microns

Microbiological Analysis

Total plate count
Max 5000 cfu/g
Mould and yeast
Max 300 cfu/g
Pathogenic bacteria
Negative by tests

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Carrageenan - Kappa Refined and Semi-Refined

Carrageenan - Kappa Refined and Semi-Refined

Carrageenan (E-407) is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. Carrageenan has been used for hundreds of years and has been found safe in America. It replaces gelatine and starch in it is very similar to Agar. This type of Carrageenan is standarised to constant gel strength in water, in order to obtain a uniform performance.

Info

Uses
Gelling Agent in Petfood and Dairy products, conventional Jellies, Meat products, Salad Dressings, Tooth Paste and other products.

Typical Analysis

Appearance
Clear beige powder
pH
7-9.5 (1.0% at 20°C)
Loss of drying
Not more than 12%
Particle Size
98% gum below 250 microns

Microbiological Analysis

Total plate count
Max 5000 cfu/g
Mould and yeast
Max 300 cfu/g
Pathogenic bacteria
Negative by tests

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Carrageenan - Lambda

Carrageenan - Lambda

This type of Carrageenan has been developed specially to thicken water or milk based products.

Info

Uses
It is used in the production of coffee whiteners to prevent separation of liquid and cream and other jelly products.

Typical Analysis

Appearance
Clear beige powder, odourless and tasteless
pH
8-11 (1.0% at 20°C)
Loss of drying
Not more than 12%
Particle Size
98% gum below 250 microns

Microbiological Analysis

Total plate count
Max 5000 cfu/g
Mould and yeast
Max 300 cfu/g
Pathogenic bacteria
Negative by tests

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
CMC - Sodium Carboxymethyl Cellulose

CMC - Sodium Carboxymethyl Cellulose

Sodium Carboxymethyl Cellulose is an anionic water soluble polymer derived from cellulose.

Info

Uses
CMC is widely used in frozen Desserts, Protein Food, Canned Food, Beverages, Icings, Dressings, Instant Noodles, Meats, Confectionery, Dairy and others.

Typical Analysis

Appearance
Free flowing powder
Moisture
≤10
Viscosity (cps)
3500 - 4500 (1%,LVT, 30rpm, sp. 4)
pH
6.0~8.5
Particle Size
100Mesh

Microbiological Analysis

Salmonella
Absent/g
Coliforms
Absent/g
Total plate count
≤5000
Mould and yeast
≤500

More Info

Packaging
In 25 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Guar Gum 3500/200

Guar Gum 3500/200

The material consists of a free flowing, buff coloured powder obtained from the endosperm of the seeds of the Guar plant, Cyamopsis tetragonolobus. It disperses readily 20ºC in cold water to give 100% solubility.

Info

Uses
Guar is the most versatile of the Hydrocolloids family. It hydrates quickly in cold water and gives an excellent thickening solution.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance
White to off white powder
Moisture
12% (Max)
Protein
7% (Max)
Viscosity (cps)
3500 cps Minimum
Ash
1% (Max)
pH
5 to 7
200 mesh (75 Microns)
95% min

Microbiological Analysis

E. Coli
Absent
Salmonella
Absent
Total plate count
Less than 5000
Mould and yeast
Less than 300

More Info

Packaging
In 25 kilos boxes with inner polythene liner
Storage
Goods must be stored in a dry, odour free environment
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room. Spillages of powder may occur during transportation and usage. These would become slippery when wet. Any spillages of this sort should be brushed up initially with any residue being hosed down well.
Guar Gum 5000/200

Guar Gum 5000/200

The material consists of a free flowing, buff coloured powder obtained from the endosperm of the seeds of the Guar plant, Cyamopsis tetragonolobus. It disperses readily 20ºC in cold water to give 100% solubility.

Info

Uses
Guar is the most versatile of the Hydrocolloids family. It hydrates quickly in cold water and gives an excellent thickening solution.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance
White to off white powder
Moisture
11% (Max)
Protein
7% (Max)
Viscosity (cps)
5000 cps Minimum
Ash
1% (Max)
pH
5 to 7
200 mesh (75 Microns)
95% passing

Microbiological Analysis

E. Coli
Absent
Salmonella
Absent
Total plate count
Less than 5000
Mould and yeast
Less than 300

More Info

Packaging
In 25 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room. Spillages of powder may occur during transportation and usage. These would become slippery when wet. Any spillages of this sort should be brushed up initially with any residue being hosed down well.
Lecithin (Soya)

Lecithin (Soya)

It is a free flowing powder made from non-GMO soy beans.

Info

Uses
As an emulsifier, stabiliser and preservative in all types of food products.

Typical Analysis

Appearance
Creamy to yellow light brown powder
Moisture
Max 1%

Microbiological Analysis

Total Bacterial Count
Max. 1000/g
Salmonella and E. Coli
Absent in 25g
E. Coli
Absent in 1g
Coliforms
Absent in 25 g
Mould and yeast
Max. 100/g

More Info

Packaging
20 kilo boxes.
Storage
Keep in a dry and airy environment.
Locust Bean Gum - 1st Quality

Locust Bean Gum - 1st Quality

A white to yellowish white, nearly odourless powder also called Carob Gum. It is obtained from the ground endosperm of the seeds (from the pod) of the carob tree (Ceratonia Siliqua L.- Taub. Fam. Leguminosae). The tree produces pods (Locust Beans) also known as St John’s bread (the Manna that came from Heaven). The tree only grows 20kms inland from the Mediterranean Sea.

Info

Uses
Gelling, thickening, stabilising and emulsifier agent used in Bakery, Dairy products, Soup and Sauces, Spreads, Petfoods, Frozen Dairy Desserts, Fruit preparations and Frozen Fruit, Salad Dressings, Meat Products, Alcoholic Beverages, Bread, Breakfast Cereal and others.

Typical Analysis

Protein
Max 7
A.I.M
Max 4
Galactomannans
Min 75
Starch
Negative
Viscosity (cps)
Min 2400- Max 3000
Ash
Max 12
pH
5.4 -7
Loss of drying
Max 15
Particle Size
Pass 250 µm = 100. Pass 75 µm = Max 35

Microbiological Analysis

Total Bacterial Count
Max 5000.
E. Coli
Neg 1g
Salmonella
Neg 25 g
Coliforms
Neg 1g
Mould and yeast
Max 500

More Info

Packaging
In 25 kilo 3 ply paper bags with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment
Other Health Hazards
It is advisable to wear face masks or handle the product in an airy room.
Tara Gum - High Viscosity

Tara Gum - High Viscosity

Tara Gum Powder is obtained by milling the endosperm of the Tara Seed by mechanical methods. It is a premium grade where high purity, high viscosity and superior whiteness is desired.

Info

Uses
Gelling, thickening and stabilising agent used in Sauces, Dressings, Ice Cream, Confectionery and Dairy products.

Typical Analysis

Moisture
Max 12%
Protein
Max 3%
Galactomannans
Min 85%
Starch
Not detected
Viscosity (cps)
5500-6800 cps (Solution at 1%, 25°C, 20 RPM, spindle #4)
Ash
Max 1.5%
pH
5-7.5
Colour
White Powder
Odour
Odourless
Fats
Max 0.75%
Insolubles in Acid
Max 3%
Lead
Max 2 mg/kg
Arsenic
Max 3 mg/kg
Mercury
Max 0.1 mg/kg
Cadmium
Max 1 mg/kg
Total Heavy Metals
Max 20 mg/kg (Cu +Zn)
Passing through mesh 100
>95%

Microbiological Analysis

E. Coli
<100 ufc/g
Salmonella
Negative in 25 g
Coliforms
< 1ufc/g
Total plate count
< 200 ufc/g
Mould and yeast
< 100 ufc/g

More Info

Packaging
In 25 kilo 3 ply paper bags with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or handle the product in an airy room.
Xanthan Gum - 200mesh

Xanthan Gum - 200mesh

Xanthan Gum is a hycrocolloid obtained by corn fermentation and subsequently purified.

Info

Uses
Xanthan is also a very versatile product similar used to replace Guar in some applications.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance
White-like or light yellow free flowing powder
Viscosity (cps)
1% gum in 1% KCl (60rpm) 1200-1700cps
Ash
≤16%
pH
Value (1% solution) 6.0-8.0
Loss of drying
≤15%
Particle Size
200mesh (75μm) - Not less than 92% through
Ethanol and Propane
≤500ppm
Total Nitrogen
≤1.5%
Pyruvic Acid
≥1.5%
Lead
≤2ppm

Microbiological Analysis

E. Coli
<300 mpn-100g
Salmonella
Negative in 10g
Total plate count
≤5000 cfu/g
Mould and yeast
≤100 cfu/g

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Xanthan Gum - 80mesh

Xanthan Gum - 80mesh

Xanthan Gum is a hycrophilic biological polysaccharide, which is made from corn starch after the processes of fermentation with Xanthomonas Campestais, extraction, drying and grinding. Benefited by its superior thickening and stabilising effect, shear resistance and unique pseudo-plasticity rheological property. Xanthan Gum is widely used in food pharmaceutical, fine chemical, oil drilling and other fields.

Info

Uses
Xanthan is also a very versatile product similar used to replace Guar in some applications.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance
White-like or light yellow free flowing powder
Viscosity (cps)
1% gum in 1% KCl (60rpm) 1200-1700cps
Ash
≤16%
pH
Value (1% solution) 6.0-8.0
Loss of drying
≤15%
Particle Size
Particle Size 80mesh (180 μm) Not less than 95% through
Ethanol and Propane
≤500ppm
Total Nitrogen
≤1.5%
Pyruvic Acid
≥1.5%
Lead
≤2ppm

Microbiological Analysis

E. Coli
Negative in 5g
Salmonella
Absent
Coliforms
≤0.3
Total plate count
≤2000 cfu/g
Mould and yeast
≤100 cfu/g

More Info

Packaging
In 25 kilos bags with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
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