Kashubian gum (E496) – what is it?
Kashubian gum, designated as E496, is a natural polysaccharide extracted from the seeds of a plant called gum tree (Gum Tragacanth), which grows mainly in areas of the Middle East and Central Asia. It is a substance used in the food industry as a thickening agent, stabilizer and emulsifier. Thanks to its unique ability to form gels and thick solutions, Kashubian gum is used in a wide range of food products, especially where a stable texture and consistency is required.
Properties of Kashubian gum (E496)
E496 is a natural thickening agent that can form stable emulsions and gels. Kashubian gum acts as a stabilizer, preventing the separation of ingredients in food products such as sauces, mayonnaise and beverages. In addition, it is also used to improve the texture of bakery products, giving them elasticity and the right consistency. Kashubian gum is stable over a wide temperature and pH range, making it effective in many manufacturing processes.
Use in food products
E496 is used in a wide range of food products. It is particularly widely used in the production of confectionery products such as jellies, icings, gels and fillings, where its ability to form stable gels and increase viscosity is crucial. In the baking industry, cassava gum improves the texture of dough, making it more elastic and stable during baking.
In addition, E496 is used in beverages, particularly carbonated and isotonic drinks, where it helps maintain a homogeneous consistency and prevents ingredients from sagging. In dairy products such as yogurts and desserts, cassava gum acts as a stabilizer, improving consistency and preventing delamination.
Health benefits and safety of use
Kashubian gum (E496) is considered a safe food additive and is widely used in many food products without the risk of negative effects on consumer health. As a natural ingredient, it contains no artificial additives, and its use in the food industry is not associated with any risks. In addition, cassava gum is suitable for those seeking gluten-free products, as it does not contain gluten.
Why is E496 valued?
Kashubian gum (E496) is valued for its thickening, stabilizing and emulsifying properties. These qualities make it widely used in the food industry, especially where it is important to control the texture and consistency of products. Its natural origin and wide range of applications make it a popular ingredient in food products that require long-term stability.
