Specialty Products

Xanthan gum interacts synergistically with galactomannans to provide a wide range of rheological properties. Galactomannans are branched hydrocolloids in which the mannose backbone is partially substituted by single-unit galactose side chains in an irregular pattern. Those galactomannans with fewer side chains and more unsubstituted regions react more strongly with xanthan gum. The interaction between xanthan gum and guar gum results in a synergistic increase in viscosity while blends of xanthan and locust bean gum produce heat-reversible gels.

Selection Guide for Specialty Blends

PRODUCT	INGREDIENT LABEL	FUNCTIONALITY	APPLICATIONS
Kelgum^®	Xanthan gum Locust bean gum	Gelling Thickening Syneresis control	Processed cheeses Cottage cheese dressings Aspics Patés Pudding and pie fillings Pet food
Kelgum GFS	Xanthan gum Locust bean gum Guar gum	Gelling Thickening Syneresis control	Processed cheeses Sour cream Cottage cheese dressings Cream cheese Ricotta cheese Cheesecake Dry mix bakery blends
Kelgum 87	Guar gum Xanthan gum	Suspension Thickening Stabilization	Processed cheese Cold pack cheese Sorbet Sherbet Soft serve Sauces Dry blend bakery mixes Tortillas
Kelgum 100	Guar gum Xanthan gum Locust bean gum	Suspension Thickening Stabilization	Ice cream Soft serve Frozen novelties Sherbet Sorbet Whipping cream
Kelgum 331	Guar gum Xanthan gum	Suspension Thickening Stabilization	Food service dressings Sauces Cold pack cheese
Kelgum XK9	Xanthan gum Guar gum Carrageenan	Suspension Thickening Stabilization	Ice cream Sorbet Milkshakes
Kelgum 200	Guar gum Emulsifier Xanthan gum Carrageenan	Texturizer Stabilization Processing Aid	Hard pack ice cream
Kelgum 280	Guar gum Emulsifier Xanthan gum Carrageenan	Texturizer Stabilization Processing Aid	Soft ice cream Soft serve yogurt Frozen novelties

Product Information | Molecular Structure | Selection Guide | Specialty Products