Modified starches with viscosity developed on cooling.
Possible long or short textures (more or less jellified.
No stoving / Possible reduced stoving
Wine gums without or with a reduced stoving
JECFA/CODEX: FAO FOOD and NUTRITION PAPER 52/9
EU DIRECTIVE 2000/63/EC
US Food Chemical Codex
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.