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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

Documents

Product Specification Sheet

Region :

483,57 Ko

Region :

481,06 Ko

Safety Data Sheet

Region : Europe, BE

EN 487,21 Ko

Region : Americas, CA

EN 262,49 Ko

Region : Asia, CN

EN 305,73 Ko

Region : Europe, DE

EN 490,46 Ko

Region : Europe, FI

EN 487,21 Ko

Region : Europe, FR

EN 487,53 Ko

Region : Europe, GB

EN 350,90 Ko

Region : Europe, IT

EN 493,09 Ko

Region : Europe, IT

EN 592,13 Ko

Region : Europe, AT

DE 499,35 Ko

Region : Europe, BE

DE 499,15 Ko

Region : Europe, BE

FR 598,54 Ko

Region : Europe, BE

NL 495,18 Ko

Region : Americas, BR

PT 503,41 Ko

Region : Americas, CA

FR 371,76 Ko

Region : Asia, CN

ZH 613,12 Ko

Region : Europe, CZ

CS 615,84 Ko

Region : Europe, DE

DE 503,90 Ko

Region : Europe, DK

DA 495,84 Ko

Region : Europe, ES

ES 502,21 Ko

Region : Europe, FI

FI 502,60 Ko

Region : Europe, FR

FR 598,71 Ko

Region : Americas, Asia, Oceania, Africa

ES 260,27 Ko

Region : Americas, Asia, Oceania, Africa

PT 265,49 Ko

Region : Americas, Asia, Oceania, Africa

RU 393,70 Ko

Get in touch with our Technical Experts

Please feel free to contact our technical experts for support during the development process.