Karaya gum is a natural gum exudation obtained by the incision of the stems and branches of Sterculia trees. It can be used for many food and pharmaceutical applications.
Alland & Robert has developed a method of physical treatment that reduces the total plate count of hydrocolloids while preserving all their functional properties. This is based on a unique concept of flash heating.
This process assures a homogeneity of the temperature within the treated gums. The gum may now be used alone or in association with other hydrocolloids. For the formulation of coatings, fillings, dressings, desserts and emulsified sauces, Karaya gum can answer to new needs regarding texture improvement.
Karaya gum can be found in a wide variety of products such as dietary products, desserts, medication, donuts, savoury sauces, ready-to-eat meals, ice-creams and biscuits. It offers many functional properties: texturing and bulking agent, dietary fibre, adhesive compound, viscosity control agent, water retention and suspending properties. Karaya gum affects textures even at low concentrations.
It is 100% natural and vegetarian, free from pesticides and GMOs. It contains no gluten and is high in fibre.
Phone: 02 9425 6565
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