KELGUM® Xanthan Blends, combining xanthan with guar gum, Locust Bean Gum and/or Carrageenan for enhanced viscosity, stability, and textural control for dairy products.
KELGUM® Xanthan Gum Blends utilises the synergy between xanthan gum and galactomannans like guar and locust bean gum. The interaction between xanthan and guar gums results in an increase in viscosity, while blends of xanthan and locust bean gums produce thermally reversible gels. The blends are created to perform multiple functions depending on your desired application.
Stable over wide pH range
Provides viscosity or gelation
Excellent syneresis control
If you are looking to enhance texture, stability, and consistency in your cheese, cream cheese, dressings, dry mixes, non-dairy processed cheese, and pie fillings, we have the solution for you.
KELGUM® Xanthan Blends contribute to moisture retention and texture enhancement, resulting in a stable and desirable product.
For cream cheese applications, KELGUM® Xanthan Blends improve spreadability and consistency, ensuring a smooth and appealing texture.
KELGUM® Xanthan Blends act as effective thickeners and stabilisers, providing viscosity and preventing ingredient separation.
In dry mix formulations, these blends offer uniform dispersion and hydration, facilitating ease of preparation and consistent quality and great texture in the final product.
KELGUM® Xanthan Blends assist in achieving desirable meltability and texture, closely mimicking traditional dairy cheese characteristics.
In pie fillings, these blends provide excellent gelation and syneresis control, ensuring a stable and appetising product.
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