Products: konjac, carrageenan, agar
Products are sold under the tradenames: CongelK
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Technical articles
Products: fenugreek, systems
Their products are sold under the tradenames: Fenulife
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). An ADI 'not limited' was established at the 17th JECFA (1973)
A basic air freshener recipe. Other gums (such as CMC) are often aded to reduce syneresis
Recipe Procedure
Add all the ingredients to the water and heat with stirring to 80C. The mix is held at 80C for 30 minutes and then add the perfume, stir well to form a good emulsion and fill the containers.
Products: Cellulosics
Their products are sold under the tradenames: Akucell
AlgaeBase is a database of information on algae that includes terrestrial, marine and freshwater organisms.
Polyguluronic acid chains as found in segments of alginate (2004)
Structure of polymannuronic acid segments found in alginate (2004)
Prepared at the 49th JECFA (1997) ,published in FNP 52 Add 5 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). Metals and arsenic specifications revised at the 49th JECFA (1997). An ADI 'not specified' was established at the 39th JECFA (1992)
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 superseding specifications prepared at the 44th JECFA (1995), published in FNP52 Add 3 (1995). Metals and arsenic specifications revised at the 57th JECFA (2001). An ADI 'not specified' was established at the 39th JECFA (1992)
Information on Konjac Mannan from a prime manufacturer.
Products: Systems
Trading house for hydrocolloids & manufacturer of stabiliser blends
Products: cellulosics, guar, starch, cyclodextrins
Their products are sold under the tradenames: Aquacel™, Aqualon™, Blanose™, Aquasorb™, and Bondwell™ cellulose gum (CMC); Benecel™ methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC); Klucel™ and AeroWhip™ hydroxypropylcellulose (HPC); Supercol™ guar gum and Polyclar™ stabilizers.
Products: starch
Their products are sold under tradenames: ELIANE, FARINEX, PASELLI, PREJEL, ETENIA, PERFECTAMYL, PERFECTABIND
HPMC is used a lot in batters, as when mixed into cold water, it increases the batter viscosity and thus leads to better adhesion to the product. Then upon frying, the HPMC gels and thus forms a barrier to reduce both oil uptake and water migration.
Bechemal Sauce is also known as white sauce and is a traditional milk based sauce in French cuisine. It is also used as a base for other sauces such as Mornay sauce and mustard sauce.
Products: Inulin, rice starch
BENEO is part of the Südzucker Group. The organisation was formed in 2007 by the companies Orafti, Palatinit and Remy
Prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995) superseding specifications prepared at the 41st JECFA (1993), published in FNP 52 Add 2 (1993). Metals and arsenic specifications revised at the 63rd JECFA (2004). An ADI of 0-5 mg/kg bw was established at the 44th JECFA (1995)
In 2019 CyberColloids commenced the year long EPA funded Green Enterprise project BIOSCOPE - Scoping potential food waste in the Irish fruit & vegetable supply chain.
The study aims to (i) scope the extent to which fruit and vegetables are lost or wasted from the food supply chain in Ireland; (ii) identify the current strategies and barriers for disposal and/or reuse; (iii) screen targeted resources for potential upgrade into new food fibre ingredients and (iv) offer recommendations to the Irish industry that will aid in developing waste management and sustainablity programmes.
Reports for this project are linked below;
- Bioscope flyer Feb 2020
- Bioscope project summary June 2020
- Bioscope fruit & veg recommendations Oct 2020
- Bioscope potato recommendations Oct 2020
Biosynth Carbosynth offer an impressive collection of specialty chemicals and offer custom chemical production. They manufacture and source chemical and biochemical products and in the carbohdyrate field offer monosaccharides, oligosaccharides and polysaccharides. They also specialise in nucleosides, antimicrobials, APIs, enzyme substrates and natural products.
A basic cake glaze recipe using fruit juice. This sweet fruit glaze is suitable for cakes, pastries and setting fruit into place on other confectionery. It is important to pour while hot and not to move the product while the glaze is setting. It is important to use a r
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). An ADI 'not specified' was established at the 39th JECFA (1992)
Products: alginate, carrageenan, guar, locust bean gum, pectin, xanthan
Their products are sold under the tradenames: satialgine, cecalgum, algogel, satiagel, satiagum, aubygel, unipectine, satiaxans, verxan
Carob properties
The Carob pod can be split into two fractions: pulp and seed. Carob pulp varies in properties depending on the harvesting time, cultivar and farming practises. However a basic analysis would be (Puhan and Wielinga, 1996):
LBG properties
LBG comes in a variety of forms, basically they can be divided into high grade, industrial and technical (Wielinga, 1989). A basic composition of the different grades can be seen in the table below. For those buying LBG the key parameters to be aware of are:
Production
When Carob pods arrive at the processor they are stored in
ventilated areas to allow their moisture to settle down to about 8%,
this improves their storage life. The first operation is kibbling the pods to separate the seed from the pulp.
Batista MT, Amaral MT, Proença Da Cunha A, Carob fruits as a source of natural antioxidants, In Proceedings of the III International Carob Symposium. Cabanas-Tavira, Portugal (1996)
Irwin HS, Barnaby RC, Cassieae, Adv in Legume Systematics vol 1, Royal Botanical Gardens, Kew, England, pp97-106 (1981)
Locust bean Gum structure
Locust bean gum is a linear consisting of β-(1,4)-D-mannose units. Approximately every fourth mannose units is substituted with a small side chain consisting of a 1,6 linked α-galactose sugar.
Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding tentative specifications prepared at the 67th JECFA (2006) and published in FAO JECFA Monographs 3 (2006). An ADI "not specified" was established at the 25th JECFA (1981).
A historic Carob kibbler used on farming estates in the mediteranean (2004)
An agricultural store of Carob pods for animal feed in the mediteranean (2004)
Ripe green Carob pods growing on a tree in Majorca. Source CyberColloids (2003)
Products: locust bean gum, systems, tara
Their products are sold under the tradenames: Palgum
Carob, S.A. is a private Company located at Majorca Island for the manufacturing of Locust Bean Gum & also producing high quality Tara Gum and Food Stabilising Systems.
Carob splits produced by breaking open the seed and removing the seed coat and germ (2004)
Prepared at the 68th JECFA (2007) and published in FAO JECFA Monographs 4 (2007), superseding specifications prepared at the 57th JECFA (2001), published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). A group ADI “not specified” for carrageenan and processed Eucheuma seaweed was established at the 57th JECFA (2001).
Stained cells from Eucheuma cottonii in semi refined carrageenan (2004)
Free to download
The following report provides a “snap shot” of the carrageenan market for the period 2006 to 2011. The report is intended to supplement the previous “Report on the Carrageenan Industry” that was produced by CyberColloids in 2006.
Carrageenan milk protein interaction. Source CyberColloids (2004)
Carrageenan production flow chart. Source CyberColloids (2004)
A basic chocolate flavour flan type dessert. A french dairy flan is a custard like product, different to English flan which is like a sponge
Recipe Procedure
Mix all ingredients. Pasteurise and homogenise. Add chocolate flavour and colour as required. A kappa type carrageenan or furcellaran is the best for this recipe.
This is a soft icing recipe with minimal flow suitable for doughnuts. Agar is a gelatinous substance extracted from red algae which is often used in Asian desserts.
A standard half fat chocolate milk. Complete stabilisation of the cocoa particles is affected by milk, cocoa and carrageenan types. Hydrocolloid manufacturers produce carrageenans specifically for chocolate milk (generally semirefined kappa carrageenan with specific viscosities).
Products: carrageenan, cellulosics, gellan, pectin, xanthan, systems
CP Kelco announces expansion of world's largest pectin production plant
Consultancy and advice on markets and technology for business development in Food, Agriculture and Biotechnology.
Cream cheese is a soft, white cheese which is mild in flavour. It is not normally matured which gives it a fresh, light taste. Its fat content is typically 30% although light versions are available which may be as low as 5% fat.
| A cream style salad dressing. While xanthan is very pH stable, guar is not as stable at low pH, therefore it is important to fully hydrate the guar prior to acid addition. This helps retain some functionality at lower pH. Tween 60 is a very effective emulsifier but it is not acceptable in all countries. |
Chefs make custard by combining milk (or cream), sugar, vanilla and egg yolk. Industrially it is made without the egg yolk (due to cost) and the yellow colour is obtained by the use of colours. The thickener can be reduced to make it a pouring sauce (like crème anglaise) or increased to make a pastry filling like crème pâtissière.
CyberColloids is a group of experts and companies working together to create a centre of excellence of polysaccharides with a view to enable companies to cost effectively add value through research and innovation.
Products: cellulosics
Daicel make CMC, HEC and cellulose acetate
A useful website on dairy science and technology
Product: gum arabic
Products: xanthan
Their products are sold under the tradenames: Ziboxan
A basic dessert jelly with carrageenan and locust bean gum.
Recipe Procedure
Mix gums with sugar and disperse into hot water. Add remaining ingredients. Stir until fully dissolved, pack off and pasteurise in the packets. Store at room temperature.
Products: cellulosics (HPMC, MC, CMC)
Their products are sold under the tradenames: Methocel, Ethocel, Fortifiber, Polyox, Clear+Stable, Wellence
HPMC and MC range from Dow and CMC from the Wolff acquisition.
A drinking yoghurt base that can be flavoured with fruit preparation or flavouring.
Recipe Procedure
Mix the milk, water, cream, whey and sugar. Pasteurise, cool to 40C and add the cultures. Ferment to a pH of 4.5, add the fruit preparation, pack and store under refrigeration.
Products: alginate, carrageenan, guar, locust bean gum, pectin, cellulosics, xanthan, systems
Their products are sold under the tradenames: Grinsted, meyprodor
In 2004 Danisco purchased Rhodia's food ingredient business
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
Synonyms
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Calcium salt of alginate
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Hydroxypropyl alginate; 1,2-Propanediol ester of alginic acid; Propylene glycol alginate
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Gelose; Kanten, Bengal, Ceylon, Chinese or Japanese isinglass; Layor Carang
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Products of commerce are sold under different names such as: Irish moss gelose; Eucheuman (from Eucheuma spp.); Iridophycan (from Iridaea spp.); Hypnean (from Hypnea spp.); Furcellaran or Danish agar (from Furcellaria fastigiata); Carrageenan (from Chondrus and Gigartina spp.)
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
Synonyms
PES (acronym for processed eucheuma seaweed). The PES obtained from Euchema cottonii is generally called kappa PES and the PES from Euchema spinosum iota PES.
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Carob bean gum; Algaroba gum
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Gum cyamopsis; Guar flour
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Tragacanth gum; Tragant
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Gum arabic
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
Synonyms
COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
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Katilo; Kadaya; Gum sterculia; Sterculia; Karaya, gum karaya; Kullo; Kuterra