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Locust Bean Gum – Market Update July/August 2020.

Unipektin Ingredients AG as your supplier and partner feels obliged to keep our customers informed about critical developments affecting the supply situation so that together we can make informed decisions and find the right solution for you.

Since our last market update from June 2020, the raw material prices have stabilized on the current and historically high level, while availability remains good. This is paired with a continuing very strong demand for LBG, as Dennis Seisun from IMR International in their latest Hydrocolloid Tidbits correctly states….

….LBG Resilience: LBG prices are near historical highs but demand remains strong. Partly it is the clean label image and good consumer perception. Partly it is the nearly unique functionality and synergy with other hydrocolloids. Finally, it is a case of inertia and hopeful anticipation of lower prices when the next crop arrives. Reformulation work and label changes are a major hurdle to replacement of LBG. In the meantime, at nearly a quarter of the price of LBG, tara gum prices remain attractive despite recent increases.

Demand for our LBG / VIDOGUM L continues to soar. Our factory runs at maximum capacity ensuring the availability of VIDOGUM L.

The new season crop starting in September is expected to be on a normal and average level. The carob seed volume forecast for Morocco is average to slightly below the 2019 level. Spain and Italy are expected to have a slightly better crop, and in Portugal, an average volume is expected. Altogether we expect a similar seed quantity as last year. With the new season seeds becoming available in late September or October, it remains to be seen if there is an immediate and short-term impact on prices in Q4, 2020.

Some LBG users have made the switch to alternative recipes based on VIDOGUM L combined with other gums, while others are still considering this option. UPI has successfully developed and introduced such systems during the past price peaks and optimized them further in expectation of the market development. They can give LBG users a valid technical and commercial option, reducing their dependence on LBG.

  • VIDOGUM LS series: LBG + neutral flavour guar gum, specifically developed and standardized for dairy applications.

If you are interested to discuss the current Market Update and our recommendations, please contact Ulrich Zuber by email uzuber@unipektin.ch or call +41 52 742 3148

VIDOFIBRES CF 1525, UNIPEKTIN’s new Functional Citrus Fibre

We are proud to announce the official launch of VIDOFIBRES CF 1525 C, our new and highly functional citrus fibre.

Our VIDOFIBRES range of sugar beet, citrus, apple and pear fibres has quickly become one of the main pillars of our business. It now complements perfectly our VIDOGUM Galactomannan product range of Locust Bean GumGuar Gum and Tara Gum, the VIDOPECTINE pectin product line, the VIDOGUM PRO carob and tara proteins as well as the VIDOGLACE ice cream stabilizer product line. With these, we offer our customers a wide range of functional solutions for thickening, stabilization, gelling and texture for countless applications in the food industry.

VIDOFIBRES CF 1525 is 100% pure Citrus Fibre, produced in Switzerland from specially treated citrus peels to loosen the strong bonds between the hemicellulose, the pectin, proteins and sugars naturally occurring in the citrus peels.

VIDOFIBRES CF 1525 with its very high water binding capacity demonstrates enhanced functionality through its opened and expanded fibre matrix. VIDOFIBRES CF 1525 produces viscosity and body with smooth, rich texture and structure in products and stabilizes the water in various food systems. It demonstrates excellent heat, pH, salt, shear and freeze/thaw stability in food products. VIDOFIBRES CF 1525 can substitute or extent thickening agents, stabilizers and emulsifiers. VIDOFIBRES CF 1525 is rich in soluble fibre, which is mainly high methoxyl pectin. This pectin remains functional und gels at high solids (≥ 58°Bx) and low pH (≤ 3.3).

VIDOFIBRES CF 1525 C is the fine particle size type; a super-fine quality will be available also.

The typical application is in clean-label food. VIDOFIBRES CF 1525 citrus fibre provides stabilisation, water binding, structure, freshness and insoluble & soluble dietary fibre.

Please download our product information here, and check regularly for new or updated information, or better yet, subscribe to our Newsletters

VIDOPECTINE – new application information available

Application leaflet Jams, Jellies, Marmalades & Preserves

From early civilization, people preserved seasonal fruits by just cooking them or together with some form of sugar. Cooking destroys the fruit’s enzymes and also reduces the water activity if enough water is boiled out, inhibiting the growth of spoilage organisms such as yeasts and moulds. The heating helps the preservation and also serves to extract the naturally occurring pectin (usually this is high methoxyl pectin) in the fruit. With the sugar present in the system and helped by the fruits own acidity, the natural and now activated pectin will thicken or gel the product. This age-old process is the basis of all present-day large-scale jam making, but modern technology also plays a considerable role.

To this day, jams, jellies and marmalade remain some of the most popular and convenient food products for consumers. Pectin has long been used to provide stability, extended shelf-life and texture to a wide range of these products. Today, commercially produced pectins are applied to compensate for the deficiency from the fruit and to make sure the jam manufacturing process runs smoothly and continuously, the finished products are of consistent quality, excellent stability and the required texture. Also, specially developed and produced pectin types like, e.g. low methoxyl pectins are widely used to gel systems where the sugar content or the acidity is too small for high methoxyl pectins to be effective.

To appreciate the role and correct application of pectins in jams, jellies, marmalades and preserves, it is useful for the pectin user to familiarize ourselves to a few terms which describe and characterize them.

Learn about HM and LM pectin, jam production methods, jam types like consumer or industrial jams, reduced sugar jams etc., and the different commercial VIDOPECTINE pectin types UNIPEKTIN has to offer.

Tara Protein VIDOGUM PRO 180 SP now available

VIDOGUM PRO 180 SP is 100% vegetable Tara germ protein obtained from the seeds of the Tara tree/shrub Caesalpinia Spinosa (Fam. Leguminosae). Tara germ protein is rich in amino acids, protein and soluble and insoluble fibre, and produced in Peru.

VIDOGUM PRO 180 SP Tara protein is isolated from the seed using a thermo-mechanical process only.

With consumers increasingly making healthier dietary decisions, food manufacturers world-wide are responding, in increasing numbers, with plant-based protein options. One of the newest plant-based alternatives comes from the wild mountains of Peru—the Tara tree/shrub (Caesalpinia Spinosa). This small, thorny leguminous plant produces pea-style pods containing seeds. From the seed endosperm, Tara gum or Peruvian carob is produced and used as a plant-based thickener and emulsifier.

The Pre-Inca and Inca cultures of Peru discovered a wide variety of uses for Tara Pod powder that the local Indian communities still employ today. Some of these uses include treating skin irritations, urinary infections and throat aches; as well as producing black dye for clothing and leather due to the pod’s high content of hydrolyzable tannins.

What the ancient Incas may not have realized is that the real benefits of Tara appear on the nutritional side of the ‘equation’. Tara supplies approximately 48% of pure, vegetable-based protein; and contains 16 amino acids—including all nine (or eight depending upon your school of thought) of the essential amino acids.

Tara is gluten-free, has no additives or preservatives, is non-G.M.O., vegan, kosher, and halal; it is a source of dietary fibre, contains antioxidants and glucosinolates, and is not a tree nut or derivative.

The applications for Tara protein cover a lot of ground, from maintaining healthy functionality through dietary supplementation to antioxidation, immune and respiratory support, to weight loss and weight management.

Tara protein has a slightly nutty flavour with a smooth texture. It is soluble in hot water and partially soluble in cold water. These characteristics make it suitable for applications in the baking and pasta-making industries; for use in a variety of confectionery products, bars and snack foods. Also in the preparation of vegetable-based meat substitutes, given it “browns” nicely when heated; in protein drinks; and as a raw ingredient in the manufacture of isolated protein products, to name a few.

VIDOPECTINE – updated product range and new technical information.

VIDOPECTINE: Texture & Stability

Pectin has determined and influenced UNIPEKTIN throughout its more than 80 years of company history. For example, soon after its foundation in 1936 as a trading company for pectin and fruit concentrates, the establishment of pectin factories in Switzerland, Italy and France were initiated and realised.

The degree of involvement of UNIPEKTIN in these pectin ventures changed during the following decades and eventually stood back behind other hydrocolloid activities like galactomannans for which we became one of the market leaders. However, early in the new Millenium, it was decided to resurrect the pectin business by using UNIPEKTIN’s broad experience base with countless years of experience in pectin production, standardization and application among its management, the laboratory personnel and technical sales-people as well as the international distributors, making UNIPEKTIN Ingredients AG once again a trusted source for pectin globally.

Pectin enjoys global acceptance as a commercial yet natural product, on its benefits as a superior gelling, thickening and stabilizing agent for use in a wide range of consumer food products.

Our VIDOPECTINE pectin product line complements perfectly our VIDOGUM Galactomannan product range of Locust Bean Gum, Guar Gum and Tara Gum, the VIDOFIBRES range of sugar beet, citrus, apple and pear fibres, the VIDOGUM PRO carob and tara protein as well as the VIDOGLACE ice cream stabilizer product line. With these, we offer our customers a wide range of solutions for gelling, texture, stability and protein protection for countless applications in the food industry.

The pectin types available from Unipektin suit the requirements of most of the typical applications for pectin. Many types, either high methoxyl, low methoxyl conventional or amidated, or blends with buffers salts, to meet the requirements of individual products or special processing conditions, can be supplied.

UNIPEKTIN can supply customers across the globe with pectin of the highest consistency and quality, complying with international and national standards, and backed by an application service with expertise and knowledge.

The application-specific technical information will be available soon , please check back regularly or subscribe to our Newsletters to make sure you don’t miss out.

Locust Bean Gum, Market Update June 2020

UNIPEKTIN Ingredients AG as your supplier and partner feels obliged to keep their customers informed about critical developments affecting the supply situation so that together we can make informed decisions and find the right solution for you.

No easement to see: Since our last market update in April 2020, the raw material situation has become even more difficult. While sufficient seed quantities are available, their price has further increased to a new historically high level. This is paired with the continued growing demand for LBG, there are no indications for a large scale replacement of LBG.

Prices for a standard quality LBG of €22 – 27/kg are now the new normal in the market. Our prediction for the short-term LBG market and until the new harvest usually starting in September is that the current LBG prices will stabilize on the current high level, certainly, there is no easement in price to be expected

Demand for our LBG / VIDOGUM L continues to soar. Our factory runs at maximum capacity ensuring the availability of VIDOGUM L.

We expect the new crop starting in September to be on a normal and average level. With the new season seeds expected to become available in September, we don’t see an immediate and short-term impact on prices in Q4, 2020. The carob seed volume forecast for Morocco is average to slightly above average, for the other major countries like Spain, Italy and Portugal an average volume is expected. Altogether we expect a similar quantity as last year.

We continue to recommend considering switching to alternative recipes based on VIDOGUM L combined with other gums. UPI has successfully developed and introduced such systems during the past price peaks and optimized them further in light of the expected market development. These products can give the LBG users a valid technical and commercial option, reducing their dependence on LBG and providing cost benefits.

  • VIDOGUM SP: tara gum with similar viscosity like VIDOGUM L.
  • VIDOGUM LB series: LBG + tara gum, for various applications.
  • VIDOGUM LS series: LBG + neutral flavour guar gum, specifically developed and standardized for dairy applications.

If you are interested to discuss the current Market Update and our recommendations, please contact Ulrich Zuber by email uzuber@unipektin.ch or call +41 52 742 3148