CLEARGUM®
Thin Boiling Starch
CLEARGUM® range are thin boiling starches providing typical gelling texture in soft confectionery and casein replacement in cheese.
Roquette’s application experts are available to help you formulate innovative food and nutritional solutions. Contact us to discuss how we can help you address your formulation needs!
® Registered trademark(s) of Roquette Frères
Plant-based Gelling
Cost Effective
Easy to Handle
Applications
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Confectionery
- Wine gum & jelly
- Chewy sweet & marshmallow
- Filling & coating
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Dairy
- Plant-based cheese
- Cheese
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Savory
- Seasoning
Functional Properties
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Transparency and Label Friendly
- Label-friendly
- Gelatin alternative
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Texture and Taste
- Gelling
Other Properties and Benefits
- White to slightly yellow odorless powder
- Easy-flowing powder
- Label-friendly in EU
Documents & Samples
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Unfortunately Starch thin boiling are not available in $country.
Product Types
CLEARGUM® CB 90 - #732501
Key attributes:
High thickness and medium elasticity. Very low hot viscosity. High transparency. Suited for hard gums, toffees and chews.
Unfortunately this product is not available for sampling
CLEARGUM® CT 01 - #955705
Key attributes:
Dextrin & Thin boiling starches providing typical gelling texture for Hard Coating Confectionery.
Unfortunately this product is not available for sampling
Dextrin & Thin Boiling waxy maize starch (INS 1400, INS 1401)
CLEARGUM® MB 45 - #732219
Key attributes:
Very high gel strength and elasticity. Medium hot viscosity. Good transparency. Suited for soft gums and jelly beans.
Unfortunately this product is not available for sampling
CLEARGUM® MB 70 - #732212
Key attributes:
High gel strength and elasticity. Low hot viscosity. Good transparency. Suited for casein replacement in processed cheese as well as soft gums and jelly beans.
Unfortunately this product is not available for sampling
CLEARGUM® MB 80 - #732217
Key attributes:
Medium gel strength and elasticity. Very Low hot viscosity. Good transparency. Suited for soft gums and jelly beans.
Unfortunately this product is not available for sampling
CLEARGUM® WB 73 - #732311
Key attributes:
Alternative to gelatin. High gel strength and elasticity. Very low hot viscosity. Good transparency Suited for casein replacement in processed cheese as well as soft gums and jelly beans.
Unfortunately this product is not available for sampling
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Regulation & Compliance
Registrations may vary depending on local regulations
Please contact us to discuss your regulation and compliance questions.
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