Products

IncaTara Peruvian Tara Gum Powder is obtained by grinding the endosperm of the seeds of Caesalpinia spinosa (Fam. Leguminosae). It mainly consists of polysaccharides with high molecular weight, primarily composed of galactomannans. The main component is a linear chain of (1, 4)-beta-D-mannopyranose units, with alpha-D-galactopyranose units attached by (1-6) linkages. The ratio of mannose to galactose in tara gum is 3:1.

T.B. Fruit Citrus Pectin HMC-SSB 1 is high esterificated, slow set pectin extracted from citrus peels and standardized with sucrose. Pectin (E440i) permitted in food according to European Regulation 1333/2008/EC, compliant with the purity criteria set by European Regulation 231/2012/EU. Product is GMO Free. Product is free from allergen.

T.B. Fruit Apple pectin HM-SSB 1 is a high-esterified, slow-set pectin derived from apple pomace and standardized with sucrose. In addition to apple pectin and sucrose, this product contains potassium sodium tartrate (E337) and sodium polyphosphate (E452i). Widely used as a texture in the food industry, it is employed in the manufacture of confectionery.

Deuteron® VT 930 is a natural biopolymer derived from polysaccharides. It readily dissolves in both cold and hot water, forming pseudoplastic solutions. These solutions exhibit tolerance to a wide range of temperatures and pH levels. This xanthan gum variant is granulated, clear, food-grade, and easy to incorporate into various applications.

Deuteron® VT 920 is a natural biopolymer derived from polysaccharides. It dissolves readily in both cold and hot water, forming pseudoplastic solutions. Solutions containing Deuteron® VT 920 exhibit tolerance to a broad range of temperatures and pH levels. However, at pH levels below 2 and above 12, there might be depolymerization leading to a reduction in viscosity.