35 results found for “gum*”

Xanthan gum is a naturally occuring gum obtained by bacterial fermentation of sugars in plants (by bacterium Xanthomonas campestris).

Guar gum is also known for its excellent film-forming properties, making it a popular choice in the production of specialty films, coatings, and adhesives. It provides a barrier that helps protect the product and improve its integrity.

Medium Rapid Set (MRS) Pectin by Ceamsa is a type of pectin extracted from citrus fruit peels, primarily oranges and lemons. Pectin is a natural gelling agent, composed mainly of complex polysaccharides, which are present in the cell walls of plants. This particular type of pectin has a medium rapid setting characteristic, meaning it forms a gel fairly quickly after heating and cooling, but not as fast as high rapid set pectin. MRS pectin is widely used in the food industry, especially in the production of jams, jellies, marmalades, and other fruit-based products. It helps to achieve the desired consistency and gel-like texture in these products. It also provides stability and can be used in dairy products, confections, and beverages to improve texture, mouthfeel, and shelf life. The natural origin of pectin, combined with its ability to form gels in the presence of sugar and acid, makes it a highly sought-after ingredient, especially in clean-label and health-conscious product formulations. Additionally, since pectin is a soluble fiber, it may offer some health benefits, such as improving digestion

Isomalt is a sugar alcohol that provides a sweet taste with fewer calories—about half the calories of regular sugar. This makes it an appealing option for those looking to manage their calorie intake while still enjoying sweet flavors.Isomalt also has a low glycemic index, which means it has a minimal effect on blood sugar levels, making it suitable for people with diabetes or those on low-sugar diets. Additionally, it’s often used in sugar-free candies, baked goods, and confections because it retains moisture well and provides a pleasant texture

Acesulfame K, also known as acesulfame potassium, is indeed a powerful artificial sweetener. It is approximately 200 times sweeter than sucrose (table sugar), making it a popular choice in low-calorie and sugar-free products. Its sweetness profile allows it to be blended with other sweeteners, like sucralose or aspartame, to enhance flavor and achieve a more sugar-like taste. This blending can also help mask any aftertastes that some sweeteners might have.

Erythritol is made of glucose with added hydroxyl (OH) groups. With only 6% of the calories of sugar, it still has 70% of the sweetness.

Liquid glucose is a sweet syrup derived from the hydrolysis of starch, typically sourced from corn or rice. This viscous, clear yellow liquid is odorless and rich in nutrients. It is purified and concentrated to achieve the desired sugar solids content and is handled in hygienic conditions to ensure its quality. Liquid glucose is commonly used in food products, confectionery, and baking due to its sweetening properties and ability to retain moisture

Stevia is a natural sweetener derived from the leaves of the plant Stevia rebaudiana, native to South America. It has gained popularity as a sugar substitute because it provides sweetness without the calories or carbohydrates of sugar, making it an excellent option for people looking to reduce sugar intake, manage weight, or control blood sugar levels.

Fructooligosaccharides (FOS), also known as oligofructose or oligofructan, are oligosaccharides made up of short chains of fructose molecules. They serve as a low-calorie alternative sweetener, with sweetness levels ranging from 30 to 50 percent of that of sucrose.FOS is not only valued for its sweetness but also for its prebiotic properties, promoting the growth of beneficial gut bacteria. It can be found in various food products, including dietary supplements and functional foods, enhancing both flavor and health benefits.

It has 80% sweetness as compared to sugar, and is used across the food & beverage industry for sugar replacement and prebiotic benefits

Fructose is indeed a monosaccharide and is often referred to as ""fruit sugar"" due to its natural occurrence in many fruits, as well as in honey, sugar beets, sugar cane, and certain vegetables.Its sweetness makes it particularly appealing in food and beverage applications, being 1.2 to 1.8 times sweeter than sucrose. Since fructose metabolism doesn't require insulin, it has a low impact on blood glucose levels, making it an option for people managing their blood sugar.

Its high sweetness level allows for minimal usage, which is why it has become popular as a low-calorie sweetener. The fact that it can be blended with other sweeteners, like acesulfame potassium, helps to enhance the flavor profile and replicate the taste of sugar more effectively. This combination often improves the overall sensory experience in various products.

Promotes a healthy digestive balance without the excess gas or bloating associated with other fibers.

It is a very popular artificial sweetener that is used as a Sugar Substitute in Beverages, Nutraceutical and Pharmaceutical Products

maltodextrin is a type of complex carbohydrate that is produced from starch, typically from sources like corn, rice, or potatoes. It undergoes partial hydrolysis, which breaks the starch down into shorter chains of glucose molecules, resulting in a powder that's easily digestible and quickly absorbed by the body. Maltodextrin is commonly used as a food additive for several purposes. It acts as a thickener, filler, or preservative in processed foods. Because it has a neutral taste, it’s often added to products like snacks, sauces, energy drinks, and even supplements. Additionally, its ability to quickly provide energy makes it popular in sports and performance nutrition products. Despite being derived from starch, maltodextrin behaves somewhat like sugar in the body, though it is technically a complex carbohydrate.