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Organic Certificate for 2022 is now available on our website

The Ecocert IMOswiss AG has re-certified, that UNIPEKTIN Ingredients AG is entitled to process and/or market organic products in compliance with the Swiss Organic Farming Ordinance.

The certificate covers our

  • VIDOGUM BIO L Locust Bean Gum
  • VIDOGUM BIO G Guar Gum
  • VIDOFIBRES BIO BF Sugarbeet Fibre
  • Apple Juice Concentrate and Apple Wine (sub-contracted processing)

Hydrocolloids: Delivering Healthy Supplements

As supplements diversify, hydrocolloids are key to producing capsules and foods that deliver active ingredients.

An informative article from Nesha Zalesny, a hydrocolloids technical consultant and co-author of The Quarterly Review of Food Hydrocolloids produced by IMR International since 1991, mentioning

  • Gum Acacia, also known as gum arabic, as a binder and a source of fiber in bars.
  • Citrus fibre and low viscosity guar gum in bars.
  • Carob bean protein as novel source of plant-based protein.
  • LBG and guar gum, available also in organic form, as viscosifiers in plant-based protein drinks.

A new version of the ‘VIDOFIBRES comparison chart’ in our ‘Tools and Helpful Links’ is now available.

Our VIDOFIBRES range of plant fibres has quickly become one of the main pillars of our business. This product group consists of sugar beet, citrus, carrot, apple as well as pear fibre, and there is also our VIDOFIBRES GF 25 A, a partially depolymerized guar gum (PDGG).

The VIDOFIBRES product family now complements perfectly our VIDOGUM Galactomannan product range of Locust Bean GumGuar Gum and Tara Gum, the VIDOPECTINE pectin product line, relaunched in 2020, the VIDOGUM PRO carob and tara proteins as well as the VIDOGLACE ice cream stabilisers.

It can be challenging for distributors and customers alike, to stay up-to-date and fully informed about the properties and functional peculiarities of the various VIDOFIBRES on offer. We, therefore, earlier this year have added our VIDOFIBRES Portfolio and Comparison Chart to our website, in the ‘Tools and Helpful Links‘ page, to be found in the ‘Applications‘ tab.

The VIDOFIBRES Portfolio and Comparison Chart has now been updated. Please feel free to download the new version (v2_Oct2021) from the ‘Tools and Helpful Links page, and keep it handy for your daily use.

Updated Product Information for Guar Gum Fibre VIDOFIBRES GF 25 A.

Prebiotic, soluble dietary fibre from partially de-polymerised guar gum.

VIDOFIBRES GF 25 A  is a galactomannan based soluble dietary fibre made from de-polymerised guar gum (PDGG). It is a powder that can be easily added to a wide variety of foods, beverages and supplements and hardly impacts the flavour, colour or texture of the products it is added to. Partially de-polymerised guar gum (PDGG) is an excellent prebiotic for maintaining digestive health and microflora balance.

  • High fibre content of min. 70%.
  • Low viscosity.
  • Water holding capacity: 5 – 10 g water / g of fibre.
  • Free-flowing powder, good solubility.
  • Odourless, tasteless, off-white colour.
  • Vegan, Non-GMO.
  • Good heat- and low-pH stability.

Dietary fibre is either soluble or insoluble. Insoluble fibre creates the bulk in your stool. VIDOFIBRES GF 25 A is a soluble, low-FODMAP fibre. Sources of insoluble fibre are the skins of fruits and grains, nuts, seeds. Soluble fibre dissolves in water, aids digestion, feeds beneficial bacteria, moderates glucose absorption, lowers cholesterol and increases satiety. Some soluble fibres may lead to additional gas, bloating and loose stools.

FODMAPs (Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols) are a group of dietary sugars which are poorly absorbed in the small intestine. They are known to cause gas-related pain, intestinal distention and constipation and diarrhoea in people suffering from functional gastrointestinal disorders (FGIDs) and irritable bowel syndrome (IBS). Low-FODMAP diets help to reduce these symptoms.

Many high-fibre foods are also high in FODMAPs. People with FGID and IBS typically have difficulty meeting the recommended daily intake of fibre in their diets, and they may not get enough soluble fibre which is essential for gut health and regularity.

Guar gum is a water-soluble carbohydrate made from the guar plant seed. It is used in the food industry for its thickening, gelling and stabilizing properties based on its high viscosity. While guar gum and VIDOFIBRES GF 25 A come from the same source, VIDOFIBRES GF 25 A has a low viscosity and is used as a fibre source rather than a textural ingredient or stabilizer.

De-polymerisation is a controlled thermal (or enzymatic) process that breaks the guar gum down into smaller units, resulting in a much lower viscosity, while maintaining the original fibre content.

Guar gum fibre is a prebiotic fibre that is different from non-galactomannan based fibres; it produces “short-chain fatty acids” (SCFA) in the gut via a fermentation process. Guar gum fibre prolongs the fermentation process resulting in a higher(Cyamopsis tetragonoloba) total amount of SCFAs that are produced over a more extended period of time, leading to significantly less gas, bloating and discomfort.

There are three main types of SCFA; Acetates, Propionates, and Butyrates. The acetates and propionates tend to transfer through the walls of the intestine and get metabolized in muscle or liver. Still, the butyrates remain in the digestive system, and the beneficial microflora uses these as a food/energy source.

Here is a summary of a review article that explains in more detail the prebiotic function of partially hydrolysed guar gum: Rao, Theertham Pradyumna, and Giuseppina Quartarone. “Role of guar fibre in improving digestive health and function.” Nutrition (2018).

European Commission, Nutrition Claims Database, searchable PDF

public EU Register of Nutrition and Health Claims lists all permitted nutrition claims and all authorised and non-authorised health claims, as a source of reference and so that full transparency for consumers and food business operators is ensured.

Download it using the button at the end of this post, or use the link in the above paragraph and use the database online.

We also have added the link to our website, under the ‘Applications’ tab, click here Tools and helpful links – UNIPEKTIN Ingredients AG to find the link.

Locust bean gum’s newfound success in food stymied by supply shortages. Article in Food Dive.

“Locust bean gum is a victim of its own success.
The ingredient, which comes from the locust bean tree, functions as a thickener, stabilizer, emulsifier and gelling agent while providing texture.

In addition to these applications, locust bean gum hits on a number of other attributes in demand with consumers, including the fact that it is plant-based and natural. The tree, according to ingredient supplier International Flavors & Fragrances, also reduces soil erosion, restores carbon to the ground and requires little, if any, fertilizer or irrigation, making it a valuable tool when it comes to sustainability.

Together, these attributes have created a spike in prices for locust bean gum following a shortage in the market for the popular ingredient that is unlikely to end anytime soon.”

Rising commodity prices: the next NPD challenge for the industry? Article in FoodNavigator

“”LBG was always an exclusive ingredient in the sense that it has very unique functionality,” Linda Yvonne Friis, Global Business Development Manager (systems) at IFF, told FoodNavigator. “Now the prices have skyrocketed. It’s around 7 or 8 times more expensive now than it was five years ago.”

But despite this challenging situation, some manufacturers are reluctant to find alternatives due to concerns over potential quality decreases and the challenge of having to test new ingredients or recipes and all the processes involved, she told us. “You would have expected food manufacturers would have wanted to move away from LBG, but that’s not what we’ve seen so far. You also have to remember that LGB is a tiny part of a food recipe, so you can argue, ‘is it still worth the hassle to change now’? But I do expect, with the prices really increasing significantly still, we will reach a tipping point.””