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CLEARGUM® WB 73

CLEARGUM®

®Registered Trademark(s) of Roquette Frères
  • Gelling agent
  • High gel strength and elasticity
  • Very low hot viscosity
  • Good transparency

Thin-boiling wheat starch used as a gelling agent in confectionery and processed cheeses. It offers high gel strength, elasticity, very low hot viscosity, and good transparency, serving as a gelatin and casein substitute.

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 :

480,04 Ko

Safety Data Sheet

Region : Europe, BE

EN 492,90 Ko

Region : Europe, DE

EN 495,70 Ko

Region : Europe, FR

EN 493,23 Ko

Region : Europe, GB

EN 355,91 Ko

Region : Europe, IT

EN 498,04 Ko

Region : Europe, NL

EN 488,78 Ko

Region : Europe, PL

EN 492,44 Ko

Region : Europe, BE

DE 506,29 Ko

Region : Europe, BE

FR 605,42 Ko

Region : Europe, BE

NL 502,23 Ko

Region : Europe, DE

DE 509,11 Ko

Region : Europe, ES

ES 506,83 Ko

Region : Europe, FR

FR 605,50 Ko

Region : Europe, IT

IT 597,54 Ko

Region : Europe, NL

DE 342,44 Ko

Region : Europe, NL

NL 499,55 Ko

Region : Europe, PL

PL 612,29 Ko

Get in touch with our Technical Experts

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