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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 or call +41 52 742 3148

VIDOFIBRES BF Sugar Beet Fibres – just right for you

Consumers are very much aware of the health benefits with higher fibre in-take; often unknown is that different fibres have various advantages.

VIDOFIBRES BF – sugar beet fibre – produced from sugar beet pulp after the sugar extraction, has a low remaining sugar content (< 5%). The fibre is a mix of insoluble and soluble fibre, the insoluble part is mainly hemicellulose, and the soluble component is pectin. Several clinical studies with sugar beet fibre describe its advantages for the human body. On top of this, it has functional properties, e.g. to prolong freshness in bread and reduce frying losses in minced meat due to thermo-stable water holding.

VIDOFIBRES BF sugar beet fibre is free from gluten and works well in gluten-free bread and cakes. Also, it is free from phytic acid, which could act as a mineral blocker.

VIDOGUM BIO PRO 200 – the new ‘organic’ addition to our carob protein family.

The seeds of the fruit of the carob trees have long been used predominantly to obtain locust bean gum (LBG). Also, the pod can be ground into flour and used as a chocolate or cocoa substitute.

Carob protein or carob germ protein is isolated from the carob seed of the wild ‘Ceratonia siliqua L.’ tree, using a physical process only. Carob germ protein is rich in amino acids, protein and soluble and insoluble fibre.

The alternative protein market is growing at a rapid pace for a variety of reasons. Alternative sources of protein are having a profound influence on the formulation of weight-conscious food and diets based on the low glycaemic index (GI) and high protein intake, and manufacturers are looking at new protein sources as a means of enriching their products.

VIDOGUM PRO is now available as organic quality and called VIDOGUM BIO PRO 200.

VIDOGUM PRO 180 / VIDOGUM PRO 200 / VIDOGUM BIO PRO 200, are raw food proteins and have a similar amino acid profile to soy protein with 54% protein. They are rich in soluble and insoluble fibre, a nutty flavour and a yellowish/light brown colour.

VIDOGUM PRO 180 / VIDOGUM PRO 200 / VIDOGUM BIO PRO 200 are gluten and allergen-free and suitable for vegetarian and vegan diets.
The protein content is 40-50 % in VIDOGUM PRO 180 and 50-55 % in VIDOGUM PRO 200 / VIDOGUM BIO PRO 200.

Sugar Beet Pectin – soluble fibre and emulsion stabilizer

VIDOPECTINE EBS 00, our new beet pectin, is produced in Switzerland from local sugar beets after the extraction of sugar, it is commercially available as a free-flowing grey to light brown powder.

VIDOPECTINE EBS 00 is pure, undiluted sugar beet pectin with a fibre content of min. 70 % (soluble fibre). The nutritional value is approx. 140 kcal per g.

Sugar beet pectin has a lower molecular weight compared to citrus and apple pectin, which together with its higher content of neutral sugars and the ferulic acid gives this pectin a poor gelling ability. It also swells less and has a lower water binding capacity which makes it easier to consume as a soluble fibre supplement or added to yoghurt, beverages, sauces etc.

Sugar beet pectin also has a well-known stabilization effect on emulsions.

Approved health claims by EFSA/EC for pectin, if consumed in certain quantities per day, are (1) reduction of post-prandial glycemic response and (2) the positive effect on the blood cholesterol level.