Gums and stabilizers

Agar-agar

Known by its Japanese name «Kanten», agar-agar is a red algae extract of the Gelidium species, with the botanical name, Gelidium sesquipedal. The main functional characteristics of agar are related to its fast dissolving properties, its great capacity to retain water, the glossy texture of its gels, as well as its unique thickening capacity to stabilize foods, such as in dairy product applications, among many others. Agar can be used as a substitute for gelatin, but due to its stronger setting properties, less amounts are required. Also considered to be a natural source of plant-based dietary fibre, agar is an excellent gelling and thickening agent in many applications such as yogurt, donuts, jams and marmalades, jellies, candies, cheese, fruit desserts, toppings, icings, soups and ice cream.

In order to better adapt agar to different applications, several added-value products are also available. Please contact Nexxus Foods to discuss your specific needs.

Guar gum

Nexxus Foods offers a Guar Gum that provides effective stabilization in different food products including pasteurized and UHT systems as it is highly resistant to temperature variation. It improves texture, imparts creamy consistency, prevents crystallization and thereby enhances the mouthfeel.

Xanthan gum

Xanthan gum is a fine, white to cream coloured, free-flowing powder, with a neutral odor and taste. It is easily soluble in hot or cold water, but insoluble in alcohol. Xanthan gum is used as a stabilizer and thickener in aqueous systems, which can increase viscosity, stabilize emulsions, contribute to suspensions and foams, and delay or prevent crystallization, and stabilize oil emulsions in water. In foods, xanthan gum is commonly used in salad dressings, mayonnaises and sauces. It helps prevent oil separation by stabilizing an emulsion, although it is not an emulsifier. Xanthan gum also suspends solid particles, such as spices. Xanthan gum helps create a desired texture in many ice creams. It also helps to thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also an ideal liquid thickening method for people with swallowing disorders because it does not change the colour or the flavour of foods or beverages. In gluten-free baking, xanthan gum is used to give dough a stickiness that would otherwise be achieved with gluten.

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This post was written by Rob Bruce