A completely new range of six references, designed to fit manufacturers’ industrial needs and to fulfil consumer expectations for sensory experiences, clean-label, and organic plant-based foods and beverages. Nexira will showcase naltive locust bean gum at FiE 2022, on booth 4C80.
Create the perfect sensory experience with 100% natural texturisers
Our Swiss-based factory is a world-leading expert in the production of Locust Bean Gum (LBG), which is used for its thickening and stabilising properties. We manufacture a range of high-quality LBG for a large array of applications.
A complete range to meet your needs
- White colour, low speck
- High viscosity
- 100% natural texturisers for clean label products
Different grades are available to answer all customers’ requests:
- Premium grades: two extra high grades with advanced functionalities
- Standard grades: several grades with different levels of viscosity
The large naltive locust bean gum range provides specific technical benefits for enhanced sensory experience:
Technical benefits
- Prevents the growth of crystals in ice cream and improves the resistance to heat-shock
- Extends the shelf-life of bakery products
- Provides thickness and stabilises any kind of sauce and gravy
Sensory experience
- Brings a creamy and smooth texture to dairy products, and allows a uniform and pleasant meltdown
- Offers roundness and improves palatability in plant-based beverages
- Improves texture in meat alternatives
- Improves crumb structure of baked goods
Sourced from carefully selected carob trees (Ceratonia siliqua L.) grown in the Mediterranean area, locust bean gum is a natural texturiser. Once picked, the carob pods are separated from the seeds, which are then transformed to locust bean gum, using purely physical and natural processes.
Nexira will showcase naltive locust bean gum at FiE 2022 on booth 4C80 and will also host a webinar tomorrow, November 23rd , at 11 am CET. A replay will be available right after the broadcast.
In this webinar, Nexira will take you along on an exploration of innovation opportunities for indulgent dairy and plant-based alternatives with high performing texture using the large naltive locust bean gum range:
- Learn how naltive locust bean gum prevents the growth of crystals in dairy and non-dairy ice cream and yogurt resulting in a creamy mouthfeel with a uniform and pleasant meltdown,
- Stand out from your competitors by creating the perfect plant-based drink with roundness and a perfect palatability,
- Understand how naltive locust bean gum protects the protein matrix to achieve the smoothest texture in traditional dairy applications like cream cheese
For more information, visit nexira.com
