Succinoglycan is compatible with proteins and can be used to provide suspension and texture in acidified milk drinks. It is produced by bacterial fermentation using agrobacterium tumefaciens, a microorganism found in nature. Succinoglycan’s rheological properties create effective suspension and a clean mouthfeel in dressings.
Better Nutrition
Often used in low fat and low sugar applications.
Downloads:
Product |
Benefit |
Application |
---|---|---|
GRINDSTED® SUCCINOGLYCAN J |
Very effective thickener at low concentrations Cold soluble Compatible with proteins Low synergy with galactomannans such as guar, locust bean gum, konjac gum, and sesame seed dressing Stable in a wide range of salt concentrations Exceptional stability in acidic conditions |
Acidified milk drinks Dressings Beverages |