Keçiboynuzu Gamı E410 1 kg
1.648,44 TL
Category
Brand
Smart Code
044.400.02
Price
1.373,70 TL + VAT
Transfer
1.615,47 TL
(% 2,00 remittance discount)
* With installments starting from 648,39 TL !!
Name of Food Additive:
Carob Range
Component List:
Carob Range
E Code:
E410
The net amount:
1 kg
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Thickeners
Name of the Source from which the Food Additive is Obtained:
carob seeds
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Carob bean gum is used as a thickening additive in foods and its E number is E 410.
Carob gum is obtained from the carob tree (Cerationia saiqua), which belongs to the legume group. The endosperms of the seeds, which are the product of the tree, are extracted by grinding.
The carob gum is white to yellowish white in color, is an almost odorless product, soluble in hot water, but insoluble in ethanol. It has a high molecular weight and can be chemically defined as galactomannan. It consists of hydrocolloidal polysaccharides containing galactopyranose and mannopyranose units linked by glycosidic bonds. In the carob gamut, the ratio of mannose to galactose is 4:1.
It is used in foods as a thickener, gelling agent and water binder. It has a water holding capacity of 50 times its weight. While the carob gum improves the structure of the products, it does not spoil their flavor. When used alone, it provides a thick consistency even when used at low rates, and it can be used as a supplement together with other thickeners (carrageenan, guar gum, tara gum, xanthan gum...) and thus the amount of use can be reduced.
Since the ratio of mannose to galactose is higher in carob gum than in guar gum, there is little difference in physical properties. This difference allows these two gums to show complementary properties when used together and to form a darker gel than when used alone.
Due to its thickening properties, the use of carob gum goes back to ancient times. In ancient Egypt, carob gum was used in the gum prepared for the bandages of mummies.
Today, apart from food; It is used in the production of creams and lotions in textiles with its layer-forming feature and in cosmetics with its thickening feature.
It is used at a rate of 0.2-0.5% in order to preserve the structure of reduced fat meat products and to prevent them from releasing water. It is stated that xanthan gum is more effective than carrageenan, carob gum and low methoxyl pectin in preventing water loss in reduced fat meat products.
Forming a smooth structure and thickening in cheese varieties is achieved by using 0.2-0.4% of carob gum. It is widely used in cream cheese production and helps to provide spreadable structure with its water binding feature.
It is used at a rate of 0.1–0.3% in ice cream production to provide creamy taste and volumetric improvement. In addition, carob gum delays the melting of ice cream and increases its resistance to heat shock.
In order to prevent the separation of the water parts of dairy products such as yogurt, pudding and cream and to provide a thick consistency, carob bean gum is used at a rate of 0.1-0.3%.
It is used in ketchup, tomato paste, sauces and mayonnaise in order to ensure the stability of the oily and non-oily structure at the rate of 0.3–1.0%.
It is used at the rates of 0.3–0.6% in bakery products to reduce brittleness and improve dough structure.
It is used at a rate of 0.1-0.4% to improve the consistency and prevent the formation of sediment in beverages.
It is used instead of gluten in the contents of diet food products at 0.3–1.0% and acts as a low-calorie thickening additive.
It is used at rates of 0.2-0.4% in confectionery to provide stability and soft consistency and to prevent the products from leaving water.
When carob bean gum is used with other thickening additives such as carrageenan, xanthan gum and agar, it increases gelation and prevents water release from food products such as jelly.
It is more preferable to use carob instead of using corn or wheat products as a thickener in the pastry fillings. Thus, while the structural integrity of the filling is preserved, drying due to water loss is not observed.
Be the first to review this product!