| ≥1 piece |
- Average molecular weight of 200,000 up to 2,000,000
- Can easily be dispersed in hot or cold water
- Forms a highly viscous solution with pH values between 5.0 and 7.0
- Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed
- Owns synergetic effects together with carrageenan, guar gum and xanthan gum
- Odorless and tasteless
Fields of application:
- As dietry fiber
- For jelling, water adsorption and plasticity improvement in bakery and pastry products, in jellies and meat products
- For water absorption, thickening, emulsifying and stabilizing in could beverages, ice cream, dairy products, catsups and in flavoring powder
- For the viscosity enhancement, the improvement of the water absorption and as dietary fiber in wheat foods, pastries and instant frozen food s