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Application Data Sheet

Diagum™ Hydrocolloids
Wet Pet Food Products – Improved Texture and Stability
Benefits
1. Effective gelling agent to enhance appearance. 2. Consistent texture thatprovides standardized quality and performance. 3. Improved stabilization of the final product. 4. Synergy with other hydrocolloids for cost effective loaf formation.

Regulatory Status
„ Conform to EECrequirements, E 499 for canned pet food products. „ Pet food approval for the USA (FDA, AAFCO), requires a limit for chrysophanic acid of less than 10ppm. „ By PFIAA definition, AAFCO approval alsovalid for the Australian market.

Application Data Sheet
Product Use in Application
Diagum™ Hydrocolloids are soluble in hot water and, upon cooling, build viscosity. When combined with otherhydrocolloids such as Carrageenan or Xanthan Gum, they synergistically form long lasting gels with unique properties, consistent texture, and rich appearance.

Comparison of Diagum™ Hydrocolloids
Property1. Gel Strength, g 2. 1% Viscosity, mPas 3. Retorting Stability 4. Chrysophanic Acid, ppm Diagum™ CS ≥140 ≥100 0.90 – 1.10 ≤ 10 Diagum™ CS-HP ≥155 ≥220 0.90 – 1.10 ≤ 10

Additional InformationDiagum™ Hydrocolloids belong to the family of galactomannans that includes Guar Gum and Locust Bean Gum (LBG). Different galactomannans vary in their ratio of galactose to mannose units. These structuraldifferences have a strong influence on cold water solubility, viscosity and the different synergies to other hydrocolloids: „ Characteristics of Galactomannans Ingredients Mannose to Galactose RatioComplete hydration at: Viscosity Synergy with Carrageenan Guar Gum 2:1 20°C 68°F 3,000 - 5,000 No Tara Gum 3:1 30° - 40°C 86° - 104°F 2,500 - 5,000 Elastic and soft gels LBG 4:1 60° - 70°C 140° -158°F 1,000 - 2,000 Gel formation Cassia Gum 5-8:1 80° - 90°C 176° - 194°F 500 - 1000 Firm and thermoplastic gels

„ omparison of the Retorting Stability of the two galactomannans (GalMan) Diagum™...