Hydrocolloids-gums
Hydrocolloids are polysaccharides or proteins that, when dissolved in water, form gels or thick solutions. These ingredients are not only essential for creating desirable textures, but they also offer additional benefits that improve the functionality and shelf-life of food products. Hydrocolloids play a critical role in everything from soups and sauces to dairy products, bakery items, and even beverages.
At MSS, your trusted partner in the realm of hydrocolloids export. We are dedicated to offering a superior selection of products tailored to the specific requirements of our clients worldwide. Our team's expertise and commitment to customer satisfaction allows us to streamline the supply chain process, ensuring timely and efficient deliveries. Let's work together to enhance your operations and drive your business forward with the best hydrocolloids available in the market.
GUAR GUM POWDER
GUAR GUM is a versatile product that has various commercially useful properties for food processing, thus making it readily adaptable to many food applications. Keeping our promise of quality, we maintain the purity of our product at every stage. At the cropping time of the seed, we ensure no use of synthetic pesticides, careful raw material selection, and plant sanitation with superheated steam at the time of manufacturing and finished goods are stored in designated warehouses for further shipment.
Organic guar gum is a safe supplement that is made from the seeds of the guar plant. It is an exceptionally fine thickener and stabilizer, and the vast majority of the world’s processed foods contain guar gum in one form or another.
Xanthan Gum
Xanthan Gum E415 is produced by fermentation, using a pure culture strain of Xanthomonas Campestris with glucose and related chemicals as substrates, followed by purification and recovery with an alcohol solvent. Xanthan Gum consists of repeated pentassaccharide units to form cellulosic backbone through the 1, 4B–D glucosidic linkage and a side chain.
The strain of Xanthomonas Campestris is normally stored as freezedried ampoules. To activite a biological effect it is inoculated with a nutrient source under essential conditions; prepared inoculums are ready for large-scale fermentation.
Fenugreek Gum
Fenugreek Gum is produced from ground dehulled seeds from the edible legume Trigonella foenumgraecum. The hulls and embryos are removed from the seeds to produce endosperm splits. The splits are washed, dried, ground and sifted to deliver powder of the desired mesh.
As a crop, fenugreek is grown worldwide in semi-arid regions. The use of fenugreek seeds has been traced back to 4000 BC and seeds were found in the tomb of Tutankhamen. Fenugreek seeds and leaves have a long history of use in alternative medicines, spice blends and culinary dishes most commonly from the Indian subcontinent, Turkey, Iran, Egypt and Ethiopia. It is also used in traditional middle eastern foods including those consumed during the celebration of the Jewish New Year,
Rosh Hashana.
The ground seeds carry a flavor and aroma that have been described as “curry,” “maple syrup,” “herbaceous,” and caramel” which can limit use of fenugreek to more savory-type product applications.
Cassia Gum
It is a food additive made from the endosperm of cassia obtusifolia also known as senna obtusifolia or cassia tora. Cassia gum is a naturally occurring polymer with mannose and galactose as its repeating units. Cassia gum forms high viscosity by swelling in water after it is boiled.
Cassia gum is used as thickener, emulsifier, foam stabilizer, moisture retention agent and texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products.