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CLEARGUM® PG 80 05

CLEARGUM®

®Registered Trademark(s) of Roquette Frères
  • Gelling agent
  • Medium elasticity
  • Good transparency
  • Very Low hot viscosity

Modified thin-boiling potato starch (E1420) used as a gelling agent in processed cheeses. It offers medium elasticity, good transparency, and very low hot viscosity, making it ideal for casein substitution in pizza cheese and sandwich slices.

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 :

475,05 Ko

Safety Data Sheet

Region : Europe, BE

EN 487,33 Ko

Region : Asia, CN

EN 304,99 Ko

Region : Europe, DE

EN 490,57 Ko

Region : Europe, FR

EN 487,70 Ko

Region : Europe, GB

EN 349,76 Ko

Region : Americas, Asia, Oceania, Africa

EN 247,79 Ko

Region : Europe, IT

EN 490,75 Ko

Region : Europe, NL

EN 484,76 Ko

Region : Europe, BE

DE 499,23 Ko

Region : Europe, BE

FR 598,75 Ko

Region : Europe, BE

NL 495,58 Ko

Region : Europe, BG

BG 645,03 Ko

Region : Americas, BR

PT 500,07 Ko

Region : Asia, CN

ZH 613,39 Ko

Region : Europe, CZ

CS 616,40 Ko

Region : Europe, DE

DE 504,05 Ko

Region : Europe, ES

ES 502,16 Ko

Region : Europe, FR

FR 598,93 Ko

Region : Americas, Asia, Oceania, Africa

ES 257,64 Ko

Region : Americas, Asia, Oceania, Africa

PT 263,23 Ko

Region : Americas, Asia, Oceania, Africa

RU 391,82 Ko

Region : Europe, IT

IT 589,46 Ko

Region : Asia, KR

KO 341,90 Ko

Region : Americas, MX

ES 263,12 Ko

Region : Europe, NL

NL 492,51 Ko

Get in touch with our Technical Experts

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