Register for free to
view the full innovation profile.
Dutch Gum® has unique features that are increasingly needed in new developments in the F&B industry (plant-based, protein rich, lower sugar content, vitamin rich food)
About
Dutch Gum® is extracted from coffee pulp biomass. In the past years, we have been proving that our product Dutch Gum® works an emulsifier, stabilizer, texturizer and binder for the Food and Beverages industry.
While performing extensive formulation development testing, we have noticed that Dutch Gum® has unique features that differentiate it from other hydrocolloids. These unique features are increasingly needed in new developments in the F&B industry (plant-based, protein rich, lower sugar content, vitamin rich food)
Moreover, Dutch Gum® is a food fibre, with high water binding capacity that could result in a potential health claim.
We offer security of supply at a stable price, because of the abundant available biomass.
Key Benefits
We have seen that Dutch Gum® offers:
Masking properties that could be of use in offsetting the bitter taste of plant proteins or vitamins.
Film/barrier forming properties that are needed for example in vitamin gummies (no deterioration of vitamins, longer shelf life) .
High water-binding capacity to improve the shelf-life of high protein products, like protein bars.
Cloudifying properties for natural soft drinks.
Reduced sugar crystallization to enable longer shelf life of confectionary products.
Moreover, we do see effects on processing:
Dutch Gum® does not need to be activated with high temperature and confectionary products made with Dutch Gum® do not need to be dried in an oven at high temperatures (no damage to proteins and vitamins with reduced energy consumption).
Applications
Confectionary
Frozen Desserts
Instant Drinks