Ticagel Bind KX is a synergistic blend of gums used in the production of gelled products or to increase suspension in beverages and sauces. When used at a 1.5 - 2.0% level, this product forms a very elastic gel that has excellent tensile strength as well as cohesive and adhesive properties. At this concentration, its solution still flows and is pourable, making it easily moldable into a smooth gel. For most beverage and sauce applications, usage levels range from 0.03-0.10%. For soya milk applications, usage levels range from 0.025-0.030%.
Description
-
Category
gel, binder, vegetarian patties
-
-
Soluble
Partially cold water soluble
-
-
-
GMO Status
Non-GMO Project Verified
-
0.005-0.050%
Improves texture at low levels for cost-in-use benefit
Beverages, RTD Fruit Juice & Tea
-
0.015-0.035%
Provides excellent suspension with minimal increase in viscosity
Beverages, Fruit
-
0.03-0.05%
Provides excellent suspension with minimal increase in viscosity
Beverages, Citrus Pulp
-
0.20-0.50%
Forms elastic, flexible texture
Veggie & soy burger
-
1.50-2.00%
Binds ingredients and forms elastic gels
Alternative Meat