TECH NEED

Replacement of Locust Bean Gum in Water Jelly

KEY INFORMATION

TECHNOLOGY CATEGORY:
Foods - Ingredients
Foods - Processes
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TECHNOLOGY READINESS LEVEL (TRL):
LOCATION:
Singapore
ID NUMBER:
TN174396

Background/Description

Locust bean gum (LBG) has special rheological properties that make it an excellent stabilizer in many food applications. The positive effects on syneresis, transparency, and its synergistic effects with other hydrocolloids make it a very important ingredient and extremely challenging to be replaced. However, in recent years, the cost of locust bean gum has increased tremendously due to various reasons. We used LBG for various applications in jellies, candies, beverages, soups and are looking for a suitable replacement for the application on water jelly sugar confectionary products.

Technology Specification

To find an economical solution for replacement of locust bean gum (LBG) in water jelly sugar confectionery products.   

  1. An ingredient or a blend of ingredient to replace LBG in water jelly.  Solution must have comparable rheological properties at a similar dosage to LBG
  2. Solution must have comparable sensory properties, including transparency, cohesiveness, and textural properties
  3. Solution can be dervied from alternative production pathways, not limited to existing technologies

We prefer a higher technology readiness level but are open to co-development that invovles a longer time horizon. 

WHAT WE ARE NOT INTERESTED IN

Processing blends of hydrocolloids that do not fit into current manufacturing process.

Preferred Business Model

  • Business Collaboration (Joint Venture)
  • Others
  • R&D Collaboration
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