CLEARGUMŪ

Thin boiling starch

Roquette

Used to provide texture in a wide range of confectionery applications, making possible to reduce or eliminate the stoving time

Properties

Modified starches with viscosity developed on cooling.

Possible long or short textures (more or less jellified.

No stoving / Possible reduced stoving


Applications

Gums

Wine gums

Pastilles

Wine gums without or with a reduced stoving


Functionalities 

Thickener

Gelling agent


Conformity

JECFA/CODEX: FAO FOOD and NUTRITION PAPER 52/9

EU DIRECTIVE 2000/63/EC 

US Food Chemical Codex


Types

CLEARGUM MB 45, MB 65, MB 70, MB 76, MB 80, WB 70, WB 76

Range of low viscosities, set back to gels.

CLEARGUM MG 85, MG 90

Low viscosity, weak set back, clarity.

CLEARGUM CB 90, CD 90

Low viscosity, used with MB70 to control texture, clarity.

CLEARGUM PG 80 05

Low viscosity, gelling agent.

CLEARGUM LG 7015

No/reduced stoving, improved shelf life, low viscosity.



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