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Liquirab
Liquirab 100 is Liquid Arabic gum with stabilizing power and to improve mouthfeel.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Beverage
- Oenology
Product Families
Food Ingredients — Texture & Consistency
- Gums & Hydrocolloids
- Stabilizers
- Starches & Thickeners
Other characteristics
- Brand
- Liquirab
- End Uses
- Wine
- Functions
- Mouthfeel Improvement, Stabilizer
- Ingredient Name
- Acacia Gum
- Labeling Claims
- Non-GMO
- Markets
- Food & Nutrition
- Storage
Keep the product in its whole package in a cool place, away from moisture.
- PACKAGING
- 25 kg cans; 220 kg drums; 1050 kg IBC.
- Ingredient
- Acacia Gum
- Technology
- Food Ingredients
- Packaging Type
- Super Sacks
- Food Additive Number
- E 414, INS 414
- Food Ingredients Functions
- Mouthfeel Improvement
- Stabilizer
- Food and Nutrition Applications
- Wine
Technical data
Table 1 of 1
11 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Physical State | Thick Liquid | — | DC 1.01 |
| Color | Pale Yellow | — | DC 1.02 |
| Smell | Pungent of Sulphur Dioxide | — | DC 1.03 |
| Dissolved Arabic Gum | 23.0 - 24.5 | % p/v | DC 1.08 |
| pH | 3.0 - 4.2 | — | DC 1.05 |
| Density | 1.05 - 1.10 | g/ml | DC 1.10 |
| Stabilizing Substances | max. 0.4 | % | technical information |
| Rotatory Power | dextrorotatory | — | DC 1.11 |
| Ash Content (% On Dissolved Matter) | max. 4 | % | DC 1.05 |
| Brightness | max. 40 | NTU | DC 6.06 |
| O.D. 420nm | max. 0.10 | — | DC 6.09 |
