Synergies of RheoRanger™ Hydrocolloids with Food Gums

RheoRanger™ hydrocolloids offer food formulators a strong value proposition, based on a unique synergy with other hydrocolloids and proteins. As such, RheoRanger hydrocolloids enable formulation and economic benefits by leveraging existing ingredients used in many processed food systems today. These advantages provide formulators the ability to improve efficiency and performance attributes and offer the potential for innovative food textures.

Synergy with Carrageenan

Cassia gum forms firm, thermoplastic gels with carrageenan. As the level of cassia gum is increased, the gel strength of carrageenan solutions is significantly boosted, providing a highly efficient means to increase formulation structure at lower total hydrocolloid levels. RheoRanger hydrocolloids gels with carrageenan are stable after high temperature processing, due to the excellent retorting stability of cassia gum.

Synergy with Xanthan Gum

Cassia gum and xanthan gum, on their own, do not have the ability to form gels. When combined with xanthan gum, aqueous dispersions of RheoRanger hydrocolloids form cohesive, elastic gels. Gel break strength is optimized at a ratio of 40 parts cassia gum to 60 parts xanthan gum. As with carrageenan, cassia is more efficient at forming gels with xanthan gum than other galactomannans, enabling lower total hydrocolloid levels in finished formulations. This is due to the unique branched polysaccharide galactose/mannose structure of cassia gum.