Leroma launches Xanthan replacer

We developed a B2B platform for food raw materials because we recognized that food industry players need efficient raw material management. Raw material suppliers can advertise their raw materials for free on www.LEROMA.de. In this way, a comprehensive raw materials database is created, which is constantly expanded with each new partner. Food manufacturers benefit from the database, where they can easily find the raw materials they need and their suppliers.

In addition, we have developed the Surplus Exchange, where companies can easily offer to the market residual items, surpluses and remaining stocks of raw materials that have been incorrectly purchased or can no longer be processed, instead of disposing of them.
Since the surplus exchange went online in January 2021, around 750 tons of food have already been saved from recycling.
In this way, we are contributing to reducing food waste and to sustainability by promoting a circular economy. Leftover cocoa shells can be used to make tea, cocoa shell powder, edible spoons or fertilizer, for example.

New additive as an alternative to scarce xanthan gum

The thickener for sauces, coatings, yogurts and other products forms synergies with many hydrocolloids. For this reason, it is an indispensable additive in the food industry.

The EtO problem and the corona pandemic have led to a shortage of xanthan gum and food producers not getting enough or too expensive offers from raw material suppliers.

The price of xanthan gum has now risen to indefinite levels. It used to be possible to buy 1kg of xanthan gum for €2.50; now prices range from €9.50 to €25.

New additive as xanthan substitute

Ideal properties due to three ingredients:

Due to the scarcity of xanthan gum, many food producers are looking for alternatives. The newly developed product consists of three raw materials: Konjac flour, peels of various spices and sugar variants.

Due to the high fiber content of the spice peels, liquids thicken when processed cold. In the warm state, the konjac flour forms synergies with the hydrocolloids present in the formulations or products, or brings the product to a solid structure on its own. Since excellent binding can be achieved with thermostable processing methods, the three ingredients are particularly suitable as an alternative to xanthan gum.

Xanthan Replacer also contains no allergens, as no mustard is added, for example.Xanthan Replacer offers many advantages
Xanthan gum is often used in a proportion of up to 20% in a product.

The newly developed Xanthan Replacer can replace up to 50% of the other hydrocolloids in the formulation (carrageenan and other gums).

The Xanthan Replacer also offers other advantages for food production:

– Bite strength
– Elasticity
– Syneresis
– Specification available

For a Request of the specification of the Xanthan Replacer, order your sample for your product tests. Contact LEROMA via mail at info@leroma.de or by phone at +49 211 63957760.

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