KELGUM

KELGUM is a dry blend of xanthan gum and locust bean gum suitable for use in food preparations. KELGUM forms thermo-reversible gels and has excellent suspension properties stable over a range of pH from ~3.5 - 7.0. It binds water and forms gels at 50 - 55°C (120 130°F) when cooled. KELGUM helps prevent syneresis and improves freeze/thaw stability in food preparations. It has excellent processing characteristics and develops viscosity in both hot and cold water, which helps keep food formulations uniform during processing.