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CLEARGUM® PG 90 20

CLEARGUM®

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

Modified thin-boiling potato starch (E1420) with medium elasticity, good transparency, and very low hot viscosity. It's used in processed cheese croque slices for casein substitution and high melting, and as a thickener in hard gums.

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 :

479,25 Ko

Safety Data Sheet

Region : Europe, BE

EN 487,90 Ko

Region : Europe, CH

EN 488,21 Ko

Region : Asia, CN

EN 304,00 Ko

Region : Europe, DE

EN 491,13 Ko

Region : Europe, FI

EN 487,92 Ko

Region : Europe, FR

EN 488,18 Ko

Region : Europe, GB

EN 351,80 Ko

Region : Americas, Asia, Oceania, Africa

EN 248,47 Ko

Region : Europe, BE

DE 499,70 Ko

Region : Europe, BE

FR 599,39 Ko

Region : Europe, BE

NL 495,80 Ko

Region : Europe, BG

BG 644,95 Ko

Region : Americas, BR

PT 499,58 Ko

Region : Europe, CH

DE 499,95 Ko

Region : Europe, CH

FR 599,84 Ko

Region : Europe, CH

IT 587,80 Ko

Region : Asia, CN

ZH 613,08 Ko

Region : Europe, CZ

CS 616,01 Ko

Region : Europe, DE

DE 502,42 Ko

Region : Europe, ES

ES 502,22 Ko

Region : Europe, FI

FI 503,14 Ko

Region : Europe, FR

FR 599,55 Ko

Region : Americas, Asia, Oceania, Africa

ES 258,47 Ko

Region : Americas, Asia, Oceania, Africa

PT 264,29 Ko

Region : Americas, Asia, Oceania, Africa

RU 392,36 Ko

Get in touch with our Technical Experts

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