EDICOL®

Other characteristics

Brand

Lucid Colloids EDICOL

End Uses

Biscuits, Cake Mixes, Cakes, Canned Meals, Canned Seafood Products, Dips, Dough, Ice Cream, Juices, Milk Ice, Milkshake, Noodles & Pasta, Rolls, Salad Dressing, Sauce Mixes, Soups, Spreads, Syrups

Features

Broad pH Stability, Enhanced Shelf Life, High Purity, High Viscosity, Improved Freeze/Thaw Stability, Improved Water Retention, Promotes Chewiness, Temperature Stability, Texturizing

Functions

Stabilizer, Suspending Agent, Texturizing Agent, Thickener, Viscosity Modifier

Ingredient Name

Guar Gum

Labeling Claims

• Halal, Kosher, Organic
• Halal
• Kosher
• Organic

Markets

Food & Nutrition

Ingredient

Guar Gum

Availability

Edicol® is available in 25 kgs or 50 lbs net, multi-wall paper (open mouth or valve filled) bags with a suitable liner or coated paper as a moisture barrier.

Technology

Food Ingredients

Packaging Type

• Bags
• Drums
• Super Sacks

HIGHLIGHTS

Edicol® brings about stabilization, often in combination with other hydrocolloids, by modifying and controlling the behavior of water in a food or feed. Edicol® may act as the primary or supporting stabilizer ingredient. In various frozen dairy and non-dairy products like ice-creams, ice-milk, ice candies, sherbets, milk shakes etc., Edicol®, either alone or in combination with other hydrocolloids like Carrageenan and Locust bean gum is used to prevent the formation of ice crystals during freeze-thaw cycles, to impart a smooth and creamier texture to the product, to increase overrun and improve chewiness. Edicol® prevents quick meltdown and increases shelf life.; In cottage cheese dressings, Edicol® promotes curd integrity by lubricity and binds the free water to yield a homogeneous stable product. In soft cheese products, processed cheese spreads and dips, the use of Edicol® helps eliminate syneresis and improve texture and flavor due to better control of moisture and fat/oil migration. Edicol® also increases yield, aids drainage and imparts a soft, compact and tender texture to recovered curd.; In various baked goods, the use of Edicol® promotes a dough having excellent film properties, particularly in low gluten flours. Baked goods like rolls and breads with Edicol® have an improved shelf life due to better moisture retention, softer textures and higher, loaf volume on baking. Cake and biscuit dough's benefit by incorporating Edicol® leading to better softness, better mold release and less crumbling during slicing. In dry cake mixes, Edicol® offers several advantages it aids one step mixing, gives shorter batter mix time, yields improved internal structure, prolongs shelf life, improves application of icings and frostings and permits freezing of the cake.; The use of Edicol® in juices, nectars and syrups helps in the homogenous dispersion of pulp during filling and storage. Edicol® also leads to improved mouthfeel in these products. In fruit based beverages, Edicol® helps in solids suspension and can be effectively combined with emulsifiers to prevent separation of flavor oils in the container.

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Food Additive Number

E 412, INS 412

Food Ingredients Features

• Broad pH Stability
• Enhanced Shelf Life
• High Purity
• High Viscosity
• Improved Freeze/Thaw Stability
• Improved Water Retention
• Promotes Chewiness
• Temperature Stability
• 1 more

Food Ingredients Functions

• Stabilizer
• Suspending Agent
• Texturizing Agent
• Thickener
• Viscosity Modifier