LBG dissolves only in hot water and 2-3 min at 80°C are requested to dissolve completely. Its cold dispersion doesn't give problems of lumps owing to its non-solubility.
LBG, after hot solution, is a good viscous agent and gives good organoleptic characteristics at normal percentage of employment (0,5-1,0 %).
Our range of LBG includes also some special kinds which present a partial cold solubility; these are suitable for special productions as Quark cheeses, in order to protect milk proteins from denaturation during the thermic process of pasteurisation.
Important characteristic of LBG is its synergy with sea hydrocolloids from Rodoficee: Agar Agar and Carrageenans. The presence of LBG increases the gel-strength and reduces or cancels the syneresis.
A characteristic not so well known of LBG is its intolerance to freezing.

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   TARA GUM (TG) This is an hydrocolloid obtained from the decortication and the calibrated grinding of Tara beans ( Caesalpinia spinosum), a plant of leguminous family, typical of some South America countries: Peru and Bolivia.

Tara gum is scheduled in the European list of food additives as: E417.
Tara gum, named also Peruvian Locust Bean Gum, is a galactomannan; its structure is composed by a chain of mannose with ramifications of galactose in the ratio of 1:3.

Tara Gum dissolves for 80% at cold, but it reaches its total solubility at hot. Its cold dispersion doesn't give generally problems, provided that the same is poured with care: always the flour into the vehicle and not the contrary!
Tara gum is a strong viscous agent and gives good organoleptic characteristics if used at normal doses of employment (0,5-1,0%), generally 10-15% lower than the ones of LBG needed to get the same result.

Also Tara gum, as LBG, presents synergy with sea hydrocolloids from Rodoficee : Agar agar and Carrageenans.
The presence of Tara gum increases the gel-strength and reduces or cancels the syneresis.
For the production of frozen foods, Tara gum is surely "a cut above" in comparison with LBG.
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   GUAR GUM (GG) Guar Gum is an hydrocolloid obtained from the decortication and the calibrated grinding of beans of Guar ( Cyamopsis tetragonoloba), a plant of leguminous family, typical of Far East countries: India and Pakistan.

Guar gum is scheduled in the European list of food additives as: E412.
Guar gum, named also Guaran, is a galactomannan; its structure is composed by a chain of mannose with ramifications of galactose in the ratio of 1:2.
Guar gum dissolves at cold and it must be poured with caution under strong agitation, or premixing it with the other ingredients in order to avoid lumps. Pour always the flour into the vehicle and not the contrary!

Guar gum is a strong viscous agent, but it is necessary to use it at low concentration (<0,15-0,20%) considering that the organoleptic characteristics released are too poor!
Guar gum doesn't synergize with sea hydrocolloids, but on the contrary, it decreases their gel-strength.

   DEPOLYMERISED GUAR GUM (DGG) Depolymerised GG is an hydrocolloid obtained from the decortication, calibrated grinding and physical process of depolymerisation of Guar beans ( Cyamopsis tetragonoloba), a plant of leguminous family, typical of Far East countries: India and Pakistan.

DGG is to be considered by law a normal Guar gum and it is scheduled in the European list of food additives as: E412. Chemically DGG is identical to Guar gum and therefore composed by Guaran with a structure of a chain of mannose with ramifications of galactose in the ratio of 1:2.
DGG dissolves at cold and it must poured with caution and strong agitation or premixing it with other ingredients in order to avoid lumps. Pour always the flour into the vehicle and not the contrary!
G.T.C. disposes of 7 types of DGG and the difference among them is the degree of depolymerisation which is directly proportional to the decrease of viscosity.

Each type presents a high calibrated viscosity.
The choice of lower viscosities in comparison with the one of Guar gum allows the use of the additive also in particular working processes where high viscosities produce troubles like the transfer of fluid products into pipings.
The loss of viscosity doesn't influence, nevertheless, the capability of DGG to keep the water, on the contrary, has improved; also the positive effect on the formation of micro-crystals during freezing is perfectly kept.
Remarkable improvements on the organoleptic characteristics can be noted above all in the most depolymerised kinds of DGG, which can be duly used also at "difficult" concentrations for Guar gum (0,35%).
As Guar Gum also DGG doesn't synergize with sea hydrocolloids and it has also a depressing effect on their gel-strength.

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