Latest news
  6 апреля 2016 года в городе Андижан специалистами компаний ORGANIC FOOD и EUROSNAB был проведён семинар на тему «ДЕНЬ МОРОЖЕНОГО»...
20 июня «Евроснаб» отметил 9 лет со дня основания компании! Это не так много, но за это время мы смогли добиться ярких побед.
News
16.05.2012 Alternative solutions for guar replacement
Guar gum as a thickener-stabilizer is used in mayonnaises for a long time and has already become a traditional usual ingredient. The classic recipes of  sauces, ketchups and mayonnaise are based on guar or stabilizers on its basis.
However, the economic situation in the world market of hydrocolloids makes its own adjustments, forcing manufacturers to change the formulations. In food industry guar gum is most popular mainly because of its accessibility, low prices and emulsifying properties. However, in recent time, the price for guar gum rose to record levels.
Guar gum is a gum extracted from endosperm. Суamopsistetragonolobus family Leguminosea. White or yellowish powder with weak smell, soluble both in cold and hot water with the formation of the solution, pH which is between 5.4 and 6.4
 
Now, when xanthane gum is few times cheaper, the use of xanthane seems to be the most optimal. It provides a short structure, creamy consistency of mayonnaise, does not affect the taste quality of the finished product due to the high cleaning and neutral smell, unlike guar gum. Depending on fat and caloric value of mayonnaise and sauces, recommended dosage vary in a wide range from 0.05 to 0.3 % . The dosage of xanthane depends on the type and number of other components that are able to change rheology and texture of the product (modified starch, egg yolk, dry powders).
Other natural alternative for guar gum is the CXC (carboxymethyl cellulose).
 
The cost of guar gum on the world market rose to a record level. informs lngredientsnetwork.com. Today the price for this product  three times higher the one of two years ago, and since the beginning of 2012, the price rose on 128%. The largest world production of guar gum is concentrated in India (80%) and Pakistan.
 
According to the IMRInternational to the end of the first quarter of 2012 the cost of guar gum exceeded $ 20 per kilogram and, in the opinion of the experts of the company, this is not the limit. The cause of such rise in price of this ingredient is its active use in the oil and gas industry. Shortage  on the world market of food ingredients provoked active search of substitute products from hydrocolloids.
At present, due to the sharp increase of prices for guar gums a large number of food manufacturers consider the possibility to apply other hydrocolloids, for example CXC (carboxymethyl cellulose),  xanthane gum, the gum of the carob tree and derivatives of starch. One of the most optimal alternative to guar is xanthane.
Xanthane - high molecular polysaccharide derived by fermentation of sugars with bacteria X, campestris, then cleaned by isopropyl alcohol precipitation, dried and pulverized.
 
Some manufacturers  previously used in their mayonnaises and ketchups formulations xanthane as mono component, and in combination with guar gum (for reducing the cost).
Sodium carboxymethyl cellulose is line, water-soluble, anionic, modified by people -polysaccharide.
The main sources of raw materials for the production of CXC (carboxymethyl cellulose) are cotton and wood pulp. Short cotton fiber, the purest source of natural cellulose, contains up to 98% of a- cellulose. CXC (carboxymethyl cellulose) is soluble in both cold and hot water, which allows to use of  this hydrocolloid in a wide range of food products.
 
CXC (carboxymethyl cellulose) from the company CPKelco under the trading brand Cekol30000 is high-purity sodium carboxymethyl cellulose is aimed for the production of food products and beverages, pharmaceutical and cosmetic industry as a thickening agent or odour-free carrier, non-toxic. Due to the unique properties, high viscosity, heat stability and stability at various pH. Cekol30000 is widely used in both- in production of oil and fat products (spreads, margarines, mayonnaises, sauces), and in the production of flour products (cakes, pastry cookies, sugar cookies). Also it is widely used in the dairy industry (ice-cream, yogurt, cottage cheese, desserts) and for the processing of fruit and vegetables (jams, confitures, ketchups, vegetable caviar)
 
If you are interested in these products, technologists of "EUROSNAB" will help you to select the right formulation and will give the recommendation to use.
 

EUROSNAB - your navigator in the world of food ingredients