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CLEARGUM®

Thin boiling starch (E1420)

CLEARGUM® are thin boiling starches resistant to process providing gelling and chewy texture in soft confectionery and analogue 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
    Chewy Thickener
    Gelling
    Cost Control

    Applications

    • Confectionery
      • Wine gum & jelly
    • Dairy
      • Cheese

    Functional Properties

    • Make it clean for me and the planet
      • Gelatin alternative
    • Make it indulgent
      • Gelling
      • Chewiness
    • Optimize my formulation
      • Binding
      • Ingredient reduction and replacement

    Other Properties and Benefits

    • White to slightly yellow odorless powder
    • Easy-flowing powder

    Documents & Samples

    Cosmetics
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    Product Types

    CLEARGUM® LG 70 15 - #732602

    Key attributes: High gel strength. Medium elasticity. Low hot viscosity. Ability to reduce stoving time in jellies. Suited for processed cheese.
    Unfortunately this product is not available for sampling
    Thin boiling pea starch (E1420)
     

    CLEARGUM® MG 85 - #732214

    Key attributes: Gum arabic alternative for wine gums, jellies, hard gums and liquorice. High transparency. Very low hot viscosity.
    Unfortunately this product is not available for sampling

    Thin boiling corn starch (E1420)

    CLEARGUM® MG 90 - #732226

    Key attributes: Gum arabic alternative for wine gums, jellies, hard gums and liquorice. High transparency. Very low hot viscosity.
    Unfortunately this product is not available for sampling
    Thin boiling corn starch (E1420)
     

    CLEARGUM® PG 80 05 - #731720

    Key attributes: Gelling properties in wine gums & jellies. Medium elasticity. Good transparency. Very Low hot viscosity.
    Unfortunately this product is not available for sampling
    Thin boiling potato starch (E1420)
     

    CLEARGUM® PG 90 20 - #731723

    Key attributes: Gelling, melting and stretching properties in processed and analogue cheese. Medium elasticity. Good transparency. Very Low hot viscosity.
    Unfortunately this product is not available for sampling
    Thin boiling potato starch (E1420)
     

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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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    If you need help, please get in touch with our technical team.
    Appointment
    If you feel your project needs a more in-depth discussion, please request an appointment

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    The information available here is not intended to indicate that a specific product is available or approved for sale in a country. It is meant to provide general information about our products and facilities. Should you have any specific questions about the availability of a product in particular, please click here.
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