Modified Gums
Xanolly Information
Ricol – Xanolly is primarily made using plant-based Guar gum and other
ingredients, It is an excellent alternative to Xanthan gum with similar technical
and microbial parameters in addition to which it offers better quality at
economical value Ricol-Xanolly forms synergies with the hydro-colloids present in the formulations of products and brings the product to a solid structure on its own.
Xanolly Key Features:
- Xanolly can replace up to 50% of the other hydro-colloids in the formulation.
- Advantages for food production Stability - Bite strength - Elasticity - Synergism
- Cost-Effective product with similar parameter
Xanolly Applications
Sauces & Dresings
Providing cremy Texture and clean mouthfeel
Candy & Confection
providing cleaner mouthfeel and better flavor release
Bakery & Cereals
providing superior mouisture retention during mixing
Medical Nutrition
Contributing clarity and thickness of texture
Locustia™ Information
The Ricol-Locustia range is a distinctive category of guar gum powder that offers superior gel strength and suspension qualities as well as serving as a potent LOCUST BEAN GUM EPLACEMENTR suitable for pet care and food applications.
Locustia™ Key Features:
- Ricol-Locustia is available in a wide range.
- Ricol-Locustia works in synergy with other hydrocolloids to improve viscosity and enhance gel strength.
- When compared to normal guar gum, Ricol-Locustia's flow behaviour has a much creamier mouthfeel and far less pseudo-plasticity.
- Ricol-Locustia is a commonly used hydrocolloid in dairy products due to its familiar mouthfeel.
Benefits
Agar-agar
Agar-agar and k-Carrageenan work in effective collaboration to build the gel network.
Native and modified
Native and modified starches mixed with it can increase viscosity synergistically.
Cold Viscosity
Due to the higher cold viscosity with a fat content of 27%, the superior protective
Neutral Taste
Offer neutral taste and good aroma release.
Locustia™ Applications
Vegan MeatIndustry : 0.1% - 0.6%
Only suitable for applications which include a heating step
Juices & Fruit blends ; 0.15%-0.3%
It is ideal for all non-stir & set yoghurts, in particular.
Sause & Bakery Products : 0.1%-0.2%
Xanthan gum makes a strong gel: - Herbs stabilisation
MeatIndustry : 0.1% - 0.3%
Syneresis reduction in items that have been vacuum-packed.
Locustia™ Specification
