For preventing water separation and promoting emulsification! With synergistic effects for thickening and gelation, the range of applications is limitless.
At Unitec Foods, we handle galactomannans such as "locust bean gum," "tara gum," and "guar gum." "Locust bean gum" is characterized by its effectiveness as a thickening agent, as well as its high synergistic effects with other thickening polysaccharides and agar. It is widely used in food to enhance viscosity, gel strength, and improve texture. Additionally, "guar gum" has the property of exhibiting high viscosity. "Tara gum" shows intermediate characteristics between the two products mentioned above. 【Features】 ■ Locust Bean Gum - In addition to its effectiveness as a thickening agent, it has high synergistic effects with other thickening polysaccharides and agar. ■ Guar Gum - Exhibits high viscosity. ■ Tara Gum - Shows intermediate characteristics between the two products mentioned above. *For more details, please refer to the PDF materials or feel free to contact us.
Inquire About This Product
basic information
Effects of Galactomannan (Partial) ■ Thickening effect ■ Moisture retention effect ■ Prevention of ice crystal formation ■ Improvement of texture in low-fat foods ■ Synergistic effects with other thickening polysaccharides ■ Shape retention effect, etc. *For more details, please refer to the PDF document or feel free to contact us.*
Price range
Delivery Time
Applications/Examples of results
【Examples of Use】 ■ Jelly ■ Beverages ■ Frozen Foods (Fried Products) ■ Whipped Cream ■ Canned Meat and Fish ■ Baked Goods ■ Health Foods ■ Powdered Foods (Seasonings, Beverages, Desserts), etc. *For more details, please refer to the PDF document or feel free to contact us.
catalog（1）
Download All Catalogs
Company information
We continue our research on hydrocolloids, including pectin, with the concept of creating new food value using unique materials. We have particularly excelled in the delicate development of textural properties. In addition to creating textures like "jiggly and chewy," we are developing materials that improve physical properties, such as "wanting to retain moisture but not increase viscosity" and "wanting to prevent water separation after thawing." We are engaged in daily research and development to provide products with unprecedented characteristics by combining various physical property improvement materials, as well as custom physical property development tailored to our customers' environments. We offer quality improvement materials that solve various physical property challenges in areas that require "biodegradability" and "safety," not only in the food industry but beyond.
