2009 Excellent Aglumix01 Presentation

Aglumix 01

Tara GumMay 2009

Aglumix 01

Tara Gum is a white or beige nearly odourless powder that is produced by separating and grinding the endosperm of C. spinosa seeds.

Tara grows mainly in Peru but nowadays it is possible to find it grown in Bolivia and Morocco.

Tara Gum has been deemed safe for human consumption as a food additive (E417, CAS 39300-88-4, EINECS 254-409-6).

Tara Gum is used as a thickening agent and stabilizer in a number of food applications (ice creams, sauces and dressings …).

Caesalpinia spinosa

The tree is small (2-3 meters high) but an old tree can reach twelve meters.

The fruit is a flat, elongated, orange-coloured pod: Approximately 8 - 10 cm long and 2 cm wide; It contains 4 - 7 round seeds with a diameter of 0.6 - 0.7 cm

each.

Main industrial applications: From the orange pods Tara Powder for the leather industry; From the endosperm of seeds Tara Gum for food and

cosmetic industry.

Key Benefits

Thickening effect;

Easy to use;

Hydrates in warm water;

High viscosity;

Cost effective in use;

High quality finished products;

Lower dosage and better flavour release when compared to other hydrocolloids;

Partial solubility in cold water for instant products (soups, puddings...);

Good synergy with other hydrocolloids to increase the viscosity, the gelling properties and syneresis reduction;

Good stability towards acid hydrolysis which makes it suitable for sorbets, sour milk beverages, sauces and dressings.

Silvateam Plantations

Ica

Huánuco

Plantations area: 450haBased in Huánuco and Ica regions.

Tara Gum capacity: 900 tons.

Production Process

Tara PodsTara Pods ThreshingThreshing Tara BeansTara Beans GradingGrading RoastingRoasting

SplittingSplitting SwellingSwelling

DryingDrying MillingMilling

SiftingSifting

Tara Gum Powder

Tara Gum Powder

Tara Gum SplitTara Gum Split

Feed Industry

Feed Industry

GermGerm

HusksHusks

Chemical Structure

Tara gum consists chiefly of polysaccharides of high molecular weight composed mainly of galactomannans.

The principal component consists of a linear chain of (1,4)-beta-D-mannopyranose units with -D-galacto-pyranose units attached by (1-6) linkages.

Tara gum shows an intermediate position between locust bean gum and guar gum The ratio of mannose to galactose in tara gum is 3:1 (in locust bean gum

this ratio is 4:1 and in guar gum 2:1).

Guar Gum, Aglumix 01 and Locust Bean Gum

Guar Gum Aglumix 01 Locust Bean Gum

Origin

Galactomannans (from Cyamopsis tetragonolobus) containing mannose and galactose monomers (ratio 2:1)

Galactomannans (from Caesalpinia spinosa) containing mannose and galactose monomers (ratio 3:1)

Galactomannan s (from Ceratonia Syliqua) containing mannose and galactose monomers (ratio 4:1)

SolubilityTotally soluble in cold and hot water, it gives a slimy solution

Partially soluble in cold water, totally soluble in hot water. The solution is more viscous than a Guar Gum and LBG at the same concentration

Partially soluble in cold water but only under strong agitation. Totally soluble in hot water

Synergies

Good synergism with Xanthan Gum for extra high viscosity solution

Good synergism with Carrageenan for dry no syneresis gels

Good synergism with Xanthan Gum for very elastic chewy gels

Sensory Aspects

Guar Gum Aglumix 01 Locust Bean Gum

Off Flavour Quite high No off flavour No off flavour

Flavour release It is depressed

by guar gum Good flavour

release Good flavour

release

Mouth feeling

Not creamy: in case of high dosage quite slimy

Pleasant: between Guar Gum and Locust Bean Gum but definitely closer to Locust Bean Gum

Creamy mouth feeling

Flow behaviour

Solutions are slimy and flow with interruption down from a spoon

Solutions with Aglumix are flowing continuously (without interruption down from a spoon)

Solutions with Locust Bean Gum are flowing continuously and pleasantly down from a spoon

Enhancement of the Gel Strength

Native Guar Aglumix 01 Locust Bean Gum

K- carrageenan No enhancement Medium interaction Strong interaction

Xanthan Gum No enhancement

Builds up a smooth gel which can be useful in sauces and dressings

Builds up a quite strong gel. Useful in mayonnaise which requires a strong gel

Agar Agar No enhancement Medium interaction Medium interaction

New Product Developments with Tara Gum

NPD with Tara Gum

0

10

20

30

40

50

60

70

2005 2006 2007 2008 March 2009

Source: GNPD, Mintel

Worldwide NPD with tara gum (Jan ’05 - Mar ’09): 194Growth (’05 - ’08): +370%

NPD with Tara Gum by Category

Desserts 15%

Dairy8%

Chocolate Confectionery

4%

Ready meals & snacks

5%

Others20%

Ice Cream 39%

Bakery foodstuffs9%

Ice creams & Desserts account for greater than 50% of NPD


Wall's soft scoop Neapolitan ice cream

combines sections of vanilla, chocolate and strawberry ice

cream (Unilever, UK).

NPD with Tara Gum by Country

64

38

23

13 13

6 5 5 4 3 3 3

USA France Turkey Argentina UK Italy Spain Thailand Brazil Finland Japan Mexico

USA and France account for greater than 50% of NPD

Powder mix for ice cream, available in the following

flavours: pistachio, strawberry, chocolate and

vanilla (Dr. Oetker, Turkey).


Coffee Panna Cotta is a rich Italian cream dessert topped with a coffee sauce (Waitrose, UK).

Viver Zero pudding mix is a sugar-free chocolate mix with 0% trans fat and 45% less calories but more taste (Carrefour, Brazil).

Some Examples

Great value all natural chocolate fudge brownie ice

cream is premium and kosher certified. The product is made with fresh milk and

cream (Wal-Mart, USA).

Vanilla red fruit soy based frozen sticks (Rolland, France).

Some Examples

Aloe vera flavoured yoghurt with real aloe vera pieces

(Nestlé, Chile).

Swiss and Sharp Cheddar Cheese Fondue is American-

inspired, made with a hint of beer flavour and comes in a heat-and-

serve microwavable bowl with ciabatta cubes for dipping

(Archer Farms, USA).

Spring Style Risotto ready in 15 minutes. Also available is

Jasmine Aromatic Rice (Grupo Estrella, Argentina).

Main Applications

Dairy Products

On The Go Bistro Crème Brûlée Cheesecake

(Hannaford, USA).

Application Key Benefits Aglumix 01 combined with

Dairy dessert

Reduces whey syneresis; Improves sliceability of gelled

products; Improves texture; Improves mouth-feel.

K-Carrageenan (E407); Agar agar (E406); Pectin (E440ii); Mono & diglycerides of fatty acid

(E471); Beef gelatine; Modified and native starches.

Dairy whipped creams

Improves mouth-feel; Improve stability after whipping; Improves freeze/thaw stability; Improves the air distribution.

K-Carrageenan (E407); Sodium alginate (E401).

Cheese products

Spoonable structure in cheese based desserts;

Imparts a shiny surface to spreadable processed cheese;

Good stability, with reduced whey syneresis.

K-Carrageenan (E407); Sodium alginate (E401); Beef gelatine; Modified and native starches.

Neutral dairy beverages

Good cocoa suspension in chocolate milk drinks.

K-Carrageenan (E407); Pectin (E440ii); Xanthan gum (E415).

Frozen Products


Ice creams; Frozen mousse; Fruit ice creams

(sherbets) and sorbets

Good overrun; High water absorption; Reduces crystal formation; Good resistance to heat shock; Excellent body, smooth fine

properties and good mouthfeel; Increases the liquid base viscosity; Improves the air distribution with

warmer eating mouth-feel.

Pectin (E440i, ii); K-Carrageenan (E407); Carboxymethyl cellulose (E466); Guar gum (E412); Sodium alginate (E401); Xanthan gum (E415); Locust bean gum (E410); Methyl cellulose (E461).

Ice lollies

Reduces crystal formation; Good resistance to heat shock; Increases the liquid base viscosity.

K-Carrageenan (E407); Guar gum (E412); Xanthan gum (E415); Locust bean gum (E410).

Double Lickers is an assortment of apple &

blackcurrant and pineapple & raspberry flavoured ice

lollies (Tesco, UK).

Jams and Fruit Preparations

Danonino Maxi vanilla flavoured milk drink contains

iron, zinc, calcium, vitamins D, A, B9 and proteins

(Danone, Argentina).


Fruit based jams and marmalade

Reduces syneresis; Shiny surface in low sugar

products; Well accepted in organic products.

Pectin (E440i, ii); Xanthan gum (E415).

Water Jellies

Reduces syneresis; Improve texture; Improves sliceability.

K-Carrageenan (E407); Agar agar (E406); Pectin (E440ii).

Yogurt fruit preparation

Gives good body and a rich mouthfeel;

Low syneresis; Good fruit suspension.

Pectin (E440ii); Modified and native starches; Xanthan gum (E415).

Bakery fruit fillings

Low syneresis; Improves the stability during

baking; Improves the structure during filling.

Pectin (E440i, ii); Modified and native starches; Micro crystalline cellulose (E460).

Baked Goods

Taillefine Equilibre cakes with fruits contains only 8% fat and is rich in cereals, fibre, vitamins and omega 3 (LU, France).


Pastries and cakes; Gluten free bakery

products.

Produces soft textured products; Maintains freshness longer; Improves cut ability; Good shape retention.

Gellan gum (E418); Guar gum (E412); Locust bean gum (E410).

Meat based Products


Sausages; Hamburgers; Frankfurters.

Water retention; Meat replacement; Increases the gel structure.

Xanthan gum (E415); K-Carrageenan (E407); Guar gum (E412).

Brine for cooked ham

Improves the brine suspension; Good sliceability; Increases the yield.

Xanthan gum (E415); K-Carrageenan (E407).

Sauces and dressings


Sauces and dressing

Increases viscosity; Reduces syneresis; Gives good oil stability; Improve the thixotropic structure.

Xanthan gum (E415); K-Carrageenan (E407); Guar gum (E412).

Browned ham, mozzarella, crudités sandwich and

mayonnaise contains 4.5% fat and 308kcal per serving (Weight Watchers, France).

Confectionery


Fruit jellies Increases the chewiness; Improves the flavour release.

Pectin (E440i); K-Carrageenan (E407); Agar agar (E406).

Cappuccino crunchy coffee filled milk chocolate pralines comprise

crisp wafer shells with a soft creamy filling and a liquid coffee

centre, coated with milk chocolate (Ferrero, Italy).

Beverages

Instant chocolate powder drink, microwavable in one minute (Nutrexpa, Spain).


Fruit based drinks

Increases the viscosity; Improves stability; Improves mouth-feel.

Pectin (E440i); Carboxymethyl cellulose (E466); Xanthan gum (E415).

Powder mix for instant fruit drink

Instant solubility; Increases the viscosity; Improve stability; Improves mouth-feel.

Carboxymethyl cellulose (E466); Xanthan gum (E415).

2009 Excellent Aglumix01 Presentation

Business

Transcript of 2009 Excellent Aglumix01 Presentation