CLEARGUM® LG 70 15
CLEARGUM®
®Registered Trademark(s) of Roquette Frères
- Gelling agent
- High gel strength
- Medium elasticity
- Low hot viscosity
Modified thin-boiling pea starch (E1420) with high gel strength, medium elasticity, and low hot viscosity. It's used in processed cheese for casein substitution, in soft gums for quick setting, and in tempura for increased volume and crispiness.
Applications
- Confectionery
- Wine gum & jelly
- Dairy
- Cheese
Functional properties
- Mouthfeel
- Gelling
- Formulation enabler
- Ingredient reduction and replacement
Physical and chemical properties
- Sensory
- Color: white to slightly yellow
- Odorless
- Technical
- Easy-flowing
Get in touch with our Technical Experts
Please feel free to contact our technical experts for support during the development process.