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Piekarnictwo i cukiernictwo, Przetwórstwo owocowo-warzywne
Application
Gelling agents improve the appearance and texture of products. They are also used to impart both taste and dietary qualities. Of the gelling substances, the most popular is, of course, gelatin, which is derived from a raw material of animal origin that contains collagen. For this reason gelatin has a limited spectrum of applications! Therefore, it is worth reaching for gelling substances that are excellent alternatives to gelatin. They include, among others:
Guar gum (otherwise known as gellan, tara arabica, xanthan) is made from the endosperm of the seeds of a plant from the bean family. It dissolves easily in cold water. In the list of food additives it appears under the code E412.
The substance agar, coded E406, is produced from a special type of red algae. It has a characteristic white-yellow color, changing to yellow-orange. It has no specific smell or taste.
Candelilla bread flour is an effective thickening agent. It is obtained from carob pods, and resembles cocoa in taste and color. For this reason, it is used in the production of sweets and desserts. Carob meal is commonly called carob, and its symbol is E410.
Kuzu is a plant that is found in China and Japan. It is famous for its properties that help fight alcohol addiction. It is an excellent substitute for potato starch.
Pea flour, although relatively unpopular in our country, has interesting binding properties. For example, it can be a good substitute for chicken eggs in the coating process. Interestingly, products breaded with pea flour do not absorb fat, and become crispy when fried.
Among the most commonly used gelling substances, however, is Pectin, which is a polysaccharide (polysaccharide) found in the cell walls of plants. Pectin has important functions in plants - it protects against desiccation and microbial attacks. A gelling substance such as pectin, when exposed to water, swells and increases in volume, thus forming a gel. The most popular among such gelling substances is apple pectin, which is a mixture of natural carbohydrates. The use of pectin ensures that products fully retain the organoleptic characteristics of the raw material used. This is why pectin is so readily used in processing.
So if you are involved in the production of jams, marmalades or powdered desserts, it is worth sending us an inquiry! We will present a wide range of gelling and stabilizing substances, including apple pectin. Or maybe you want to improve the recipe of baby food, gluten-free products, dietary supplements or fruit juices? Contact us - we will suggest which gelling substances will be the best in terms of parameters, properties and price.
In our assortment you will find most of the most popular thickening and stabilizing substances, such as: gelatins, fibers or gum Arabic. We offer high-quality products because we care about the complete satisfaction of our customers. Our products are characterized by their ability to bind water molecules, which makes it possible to improve the density and viscosity of a substance. Our thickening and stabilizing substances can be used primarily to improve the consistency of jams or marmalade. It is also worth using them for gluten-free baked goods, as they allow you to easily achieve the right viscosity and structure of the dough. Another product whose consistency will be improved by our gums will be sauces, which often come out too runny, unfortunately. Stabilizers also work well when making homemade ice cream - they allow you to get the right structure.
