Desserts & Ice-creams

Karaya gum is a texturing and a thickening agent in desserts and sweets.

Karaya gum is a powerful texturing agent that offers high viscosity at a very low concentration. Karaya gum’s effect on textures can be significant, even at low concentrations.

In frozen desserts, karaya gum provides freezing stability so that they can be warmed up by microwaves.

Karaya gum’s properties of water retention can also help to avoid synaeresis phenomenon.

Ice creams may be formulated with karaya gum for stabilization, emulsion, texturing and thickening purposes. Karaya gum has also great synergy with other hydrocolloids, including locust bean gum, which is a common ingredient of ice creams.