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Gums
Gums are polysaccharides originating from natural raw materials such as plants, algae and micro-organisms.

Danisco‘s comprehensive gums product range comprises

 

Systems
Systems are tailor-made solutions for specific applications to provide optimal processing and food quality. They can be combinations of different Danisco product and/or other ingredients.

 

Expertise
Danisco has more than 70 years of expertise in developing gums and systems with controlled and defined functionalities for food systems. Our main competencies are

Gums development	Gums characterisation	Systems development
• Extraction methods    – Homogeneous    – Heterogeneous • Fermentation technology    – Strain selection    – Substrate optimisation    – Process optimisation • Polymer modification    – Chemical    – Enzymatic • Purification processes    – Separation    – Ion exchange    – Ultrafiltration/       evaporation    – Precipitation/isolation	• Chemical analysis • Physico-chemical    methods    – Rheology of fluid       and gelled systems    – Interaction/       entanglement    – Influence of       co-factors    – Solubility and        fractionation    – Ion exchange       capacity • Enzymatic     fingerprinting	• In-depth application    expertise • Single ingredient    know-how • Co-processing    expertise    – Blending    – Integration    – Encapsulation

Drawing on analytical expertise from several Danisco departments we also provide gum structure elucidation by use of capillary electrophoresis, HPLC, GS-MS, NMR, FT-IR MALDI-ToF, TurbiScan, SEM and other advanced microscopy techniques.

Skills
The development of gums within Danisco takes place in our R&D and application laboratories. We believe in the advantages of mixing persons with different backgrounds, both educational and cultural, which is also reflected in the variety of the qualifications of the employees, ranging from laboratory technicians to chemists and chemical, biochemical, food and process engineers.

Science
The development of gums and systems takes place in collaboration with both internal and external partners. Internally, a new development is typically the result of the joint efforts of R&D laboratories, application groups, production and business responsibles. The external partners are customers and e.g. universities with complementary, advanced analytical techniques/tech¬nologies within biochemistry and biotechnology. The collaboration is reciprocal and may result in the development of a new product in cases where our application groups or customers have specific needs which can only be met by targeted development.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.