A natural fermentation-derived biogum, xanthan gum is used to thicken and stabilize emulsions, foams and suspensions. This hydrocolloid imparts excellent stability in oil-in-water emulsions; and it has high viscosity at low shear rates, stabilizing suspensions yet providing excellent flow properties.

We offer a complete portfolio of xanthan gum products, including clarified xanthan, for food and beverages, cosmetics, personal care and industrial applications.

Like gellan and xanthan, welan gum is also a natural polysaccharide produced via a sustainable fermentation process. Welan is a highly efficient thickening agent, delivering high viscosity at low use levels, with excellent stability under high temperatures, extreme pH and high salt conditions.

Application experts are increasingly experimenting with welan as a superior substitute to xanthan gum in many food & beverage applications (eg dysphagia foods).

Pectin exists naturally in most fruits and vegetables, with apple pomace and citrus peels the most widely used source of raw material. We offer a complete pectin portfolio, including high methoxyl (HM), low methoxyl (LM), and low methoxyl amidated (LMA).

We also offer hydrocolloid blend solutions for food and beverage applications.

Dairy

Our gellan gum, xanthan and pectin offerings are used in dairy drinks, yogurts and cheeses. Our application team will help you achieve your ideal suspension, syneresis control, texture and sensory performance.

Plant protein drinks

Our gellan gum products are highly functional in plant-based protein drinks, boosting suspension, fortifying minerals and fiber, and all while imparting great body and mouthfeel.

Beverages

Our solutions like gellan gum, xanthan and pectin cover a wide pH spectrum, including 100% juices, nectars, flavored juice drinks, carbonated soft drinks, RTD coffee and tea, and sport drinks. These hydrocolloids will help you improve suspension, thickening, stabilization and sensory performance.

Fruit & spread

Our gellan gum, xanthan and pectin are used in jams & jellies, yogurt fruit preparations, bake-stable fillings and spread - the use of hydrocolloids is meeting a wide range of needs from bake stability, to delivering texture and mouthfeel in reduced sugar or fat applications.

Condiments

Our gellan gum and xanthan gum products deliver emulsion stability, suspension and improved cling for a broad range of sauces and dressings - while imparting excellent mouthfeel and flavor.

Confectionery

Our gellan gum and pectin products are ideal for a broad range of confectioneries including pastilles, sugar gummies and chews. Both gellan gum and pectin can be used to replace animal-derived gelatin in confectionery products.

Water jellies & desserts

Our low acyl gellan gum is an efficient gelling agent for drinkable jellies, providing a unique broken gel texture with excellent flavor release. This gellan gum can be used in multi-layered water jellies to provide excellent heat stability. We also offer solutions for gelatin and carrageenan replacement in various desserts.

Other applications

We also offer gellan gum, xanthan gum and welan gum solutions that serve the home care, personal care, construction and oil drilling industries to deliver specific viscosity, rheology and/or gelling profiles.