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CLEARGUM® MB 70

CLEARGUM®

®Registered Trademark(s) of Roquette Frères
  • High gel strength and elasticity
  • Low hot viscosity
  • Good transparency

Thin-boiling corn starch used as a gelling agent in processed cheeses and confectionery. It offers high gel strength, elasticity, low hot viscosity, and good transparency, ideal for pizza cheese, sandwich slices, hard gums, and soft gums.

Applications

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

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 :

475,07 Ko

Safety Data Sheet

Region : Europe, BE

EN 486,12 Ko

Region : Europe, CH

EN 486,37 Ko

Region : Europe, DE

EN 489,06 Ko

Region : Europe, FI

EN 486,12 Ko

Region : Europe, FR

EN 486,40 Ko

Region : Europe, GB

EN 348,82 Ko

Region : Americas, Asia, Oceania, Africa

EN 251,01 Ko

Region : Europe, IT

EN 491,02 Ko

Region : Europe, AT

DE 495,84 Ko

Region : Europe, BE

DE 498,20 Ko

Region : Europe, BE

FR 596,92 Ko

Region : Europe, BE

NL 493,59 Ko

Region : Europe, BG

BG 641,19 Ko

Region : Europe, CH

FR 597,96 Ko

Region : Europe, CH

IT 585,91 Ko

Region : Europe, CH

DE 498,50 Ko

Region : Europe, CZ

CS 613,31 Ko

Region : Europe, DE

DE 501,09 Ko

Region : Europe, DK

DA 494,03 Ko

Region : Europe, ES

ES 500,97 Ko

Region : Europe, FI

FI 500,66 Ko

Region : Europe, FR

FR 597,67 Ko

Region : Americas, Asia, Oceania, Africa

ES 262,15 Ko

Region : Americas, Asia, Oceania, Africa

PT 267,07 Ko

Region : Americas, Asia, Oceania, Africa

RU 394,04 Ko

Get in touch with our Technical Experts

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