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
Get in touch with our Technical Experts
Please feel free to contact our technical experts for support during the development process.