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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

    • Confectionery
      • Wine gum & jelly
      • Chewy sweet & marshmallow
      • Filling & coating
    • Dairy
      • Plant-based cheese
      • Cheese
    • Savory
      • Seasoning

    Functional Properties

    • Clean for me & the planet
      • Label-friendly
      • Gelatin alternative
    • Indulgence
      • Gelling

    Other Properties and Benefits

    • White to slightly yellow odorless powder
    • Easy-flowing powder
    • Label-friendly in EU

    Documents & Samples

    Cosmetics
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    Product Types

    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
    Thin boiling corn starch (INS 1401)
     

    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
    Thin boiling corn starch (INS 1401)
     

    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
    Thin boiling corn starch (INS 1401)
     

    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
    Thin boiling wheat starch (INS 1401)
     

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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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