Polysaccharides are naturally occurring materials used to add texture and mouth feel to food products. They are derived from natural sources such as seaweed and plants such as locust bean/carob bean and guar.
By using Polysaccharide texturants you can add viscosity to food and milk and even form gels. Through combining different texturants together novel new product development and product diversification is possible.
|Demand (t / year)|
|Locust bean gum (semi refined)||800|
|Locust bean gum (refined)||300|
|quote from"Food Chemical News January 17, 2008"|
|Locust bean gum||LS-20（refined type）
LS-30（semi refined type）
(Acidic milk beverage stabilizer for low solids non fat milk )
|LM pectin (low-sugar jams, jellies, fruit desserts)|
|LP-1 (low-sugar jams, jellies)
LP-4 (low-sugar jam, fruit cup, yogurt\)