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NEW NUTRITIONAL TEXTURIZER
Designed to target the health conscious consumer, this new nutritional texturizer is a well balanced association of acacia soluble fibers and wheat insoluble fibers.
Equacia™ is particularly suited for applications in bakery, ice cream, mayonnaise, sauces and confectionery and goes through all the food process.
HIGH EMULSIFYING ACACIA GUMS
EFICACIA™ is an all natural vegetable product 100% acacia gum, not chemically modified, GMO-free, specially designed for flavor emulsions.
Obtained from an innovative and proprietary process breakthrough, EFICACIA™ is effective at use levels of 4-7% in liquid emulsions . At such a low dosage level, EFICACIA™ ranks in the first position on the market in terms of usage costs, far below other gums or starch competitors.
The ultimate in encapsulation
The ultimate in encapsulation, developed using an innovative processing technology, Encapcia™ is 100% acacia gum, all natural and GMO-free. ENCAPCIA™ , the next generation of acacia gum, combines enhanced emulsifying properties with superior film-forming capacity.
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FIBREGUM™ is a native soluble dietary fibre from acacia tree. It is GMO–free and enzym–free. With more than 90% soluble fibre on dry extract according to official AOAC method, FIBREGUM™ is completely natural and vegetable.
Fibre_enrichment with FIBREGUM™ makes it possible to obtain nutritional allegations such as "source of fibres", "rich in fibres", etc.
Besides, clinical studies have demonstrated that FIBREGUM™ polysaccharides are slowly fermented in the gut, where they modulate selectively the beneficial flora, with proven effects from 10g/day. FIBREGUM™ stimulates the development of the beneficial bacteria, bifidobacteria and lactobacilli and leads to the production of short chain fatty acids which indeed play numerous beneficial roles in the physiology of the human body.
Due to its high molecular weight and its branched structure, FIBREGUM™ is slowly fermented compared to other fibres, explaining its very good tolerance up to the dose of 50g/day and health benefits that could be distributed all along the colon.
Because of this resistance to digestion by human enzymes, FIBREGUM™ has a very low energy value (< 2 kcal / gram). FIBREGUM has also been demonstrated as a safe for teeth ingredient.
Available in instant form, FIBREGUM™ is highly soluble in water and can be easily incorporated to food. By combining its technological functionalities and nutritional properties, FIBREGUM can consequently be used in various products such as dairy products, beverages, confectionery, bakery, processed fruits, frozen desserts and dietetic specialties.
BIO 
FIBREGUM™ BIO not only provides all the benefits of FIBREGUM™ (described above) but also fully complies with all the organic regulations requirements.
FIBREGUM™ BIO has been duly certified by the French and International organism ECOCERT to comply with the organic mode of production as defined by the EEC regulation n° 2092/91, and by the National Organic Program (N.O.P.) in U.S.
Organic production methods entail significant restrictions on the use of fertilizers and pesticides which may have detrimental effects on the environment or result in the presence of residues in agricultural products. The EC regulation also insures that all operators producing, preparing, importing or marketing products refering to organic production methods are subject to a regular inspection system, carried out by designated inspection authorities.
The use of Acacia gum, as an ingredient of non agricultural origin (Annex VI, section A) is authorized in food products refering to the organic mode of production. However, the use of FIBREGUM™ BIO extends the list of organic ingredients to be declared on the label of the finished products.
TANFIBREGUM™ TAN is a new antioxidant fibre concept, issued from the rigorous selection of the richest origins of Acacia gums in natural antioxidant substances (polyphenols).
FIBREGUM™ TAN brings you the benefit of using a native product highly suitable for:
• the protection of sensitive matter ,
• the enrichment in soluble fibres and antioxidants .
FIBREGUM™ TAN protects sensitive substances (flavours, vegetable extracts, polyphenols, oils, fatty acids…) against O2 , light, water migration, that result in improved shelf-life.
FIBREGUM™ TAN is a versatile ingredient suitable for many foods and nutritional products (functional foods, beverages, chocolate, nutritional bars, food supplements…).
Oenogum™ S FiltraClear is an spray-dried Senegal Acacia Gum powder, with guaranteed arabinogalactans content. Oenogum™ S FiltraClear is particularly suitable to stabilise ultra-filtered wines because it has a low fouling index and a very low turbidity.
Oenogum™ R FiltraClear is an spray-dried Seyal Acacia Gum, specially designed to provide roundness and softness to ultra-filtered wines. Oenogum™ R FiltraClear is particularly suitable to ultra-fine filtrations because it has a low fouling index and a very low turbidity.
Oenogum™ S is a purified Senegal Acacia Gum, with garanteed arabinogalactans content specially designed to provide stabilisation to filtered white and red wines . Oenogum™ S is particularly suitable to fine filtrations (up to 0,65 µm) because it filters easily and improves productivity by avoiding any sealing problems.
Oenogum™ R is a purified Seyal Acacia Gum, specially designed to provide roundness to filtered red wines . Oenogum™ R is particularly suitable to fine filtrations (up to 0,65 µm) because it filters easily and improves productivity by avoiding any sealing problems.
SPRAYGUM® is obtained through the spraydrying of a purified acacia gum solution. Such solutions are obtained after centrifugation, filtration, micro-filtration or sterilization. SPRAYGUM® gives solutions free of impurities with a bacterial quality in compliance with the food industry requirements.
The result of state-of-the-art technological research by CNI, LITHOGUM® is a polymer combination specifically designed for Lithography. Fully refined it does not require subsequent purification.
The performance of LITHOGUM® as a desensitising, film-forming and protective agent is recognised in all printing processes: offset, lithography, silkscreen printing, diazo processes, aqua fortis and wetting solutions, sensitisation with dichromate, etc.
CNI vegetable gums like TECHNOGUM® are more specifically designed for very varied technical applications:
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Carbon-free copy paper:
TECHNOGUM® is used in micro-encapsulation processes with other colloides.
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Electrotechnical ceramics, spark plugs, "ferrites" electronic components:
The high and medium viscosity properties of TECHNOGUM® make it ideal when used for binding and integrity properties as it produces no polluting gas when baked. -
Fine china:
TECHNOGUM® maintains integrity and absorbs water in a concentration in clay before going into the cast. -
Ore flotation (phosphates):
The high viscosity of the TECHNOGUM® depressing agent is ideal in the cascade floating process, aimed at separating ore from its gangue. -
Fire paste for matches, fireworks and explosives, black powder:
TECHNOGUM® is used in low concentrations (I-5%) in the composition of basic powder for its binding and adhesive, non-polluting and non-toxic qualities. -
Agricultural sprays:
As an emulsifying, stabilising, binding and film-forming agent, TECHNOGUM® solutions are able to delay water evaporation and are easily dispersed. Contained in spray formulas, the gums are particularly effective for the agricultural sector in pesticides, insecticides or fertilisers.
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Seed Coating:
As a suspension, film-forming and adhesive agent, TECHNOGUM® is very effective in seed coating.
GHATTI
GUAR
XANTHAN GUM
These products are gelling agents with water retention capacity mainly made up of Kappa carrageenans combined with other hydrocolloids allowing perfect dispersability in brine. They react well with proteins and establish a perfect link between the gel of the meat juice and the meat. The use of LIANGEL™ products in small doses prevents the splitting of the meat fibres and the plastic appearance of ham by creating a balanced gel force. They also considerably reduce syneresis, a prime economic and technological criteria.
In preserved meat, LIANGEL™ products, binding and gelling agents, used in the production of corned beef, luncheon meat, jellied beef, pet food, Frankfurter sausages, are resistant: to high sterilisation temperatures and improve yields. They are adaptable to all conventional production methods. Their gelling power after sterilisation favours very short poaching times. Thanks to the use of LIANGEL products, the jelly does not appear as it sets in the mass with a slight varnish on the surface. The product obtained is easy to remove from the mould in a single piece, the cut is perfectly homogeneous even at relatively high temperatures (30 to 35°C)|
hV
TX
CD
L
TEXTURANTS
Thanks to their highly pseudo-plastic rheological action, these combinations of galactomannans, Xanthan gum and Acacia gum produce a thickening, suspension effect. Creating texture in aqueous media, these agents stabilize all types of condiment sauces and dressings.
SPECIALITY PRODUCTS
COATINGUM™ has been developed to protect the centre of coated products (chocolate, dried fruit, chewing gum, liqueur, seeds, nuts) against external humidity or oxidation. Its film-forming properties avoid bursting or scaling of the sugar film and prevent the formation of spots. COATINGUM™ allows more rapid coating and its barrier effect is optimal with very low dosage (30 to 35% of concentration in solution). With its excellent adhesive properties, COATINGUM™ can be used in combination with other ingredients, as a dusting agent. It also prevents the migration of fat between two phases and favours the adherence of insoluble particles (spices, salt, powder, cocoa, etc...)
Available in different grades, COATINGUM™ is used in the production of sugar or polyol based coating. Suitable for all manufacturing process, it offers considerable productivity gains in comparison with traditional acacia gum or replacement starches as some stages are shortened or even eliminated altogether.
POLISPRAY® is used to glaze products coated with dark, milk or white chocolate.
The chocolate-coated products glazed with POLISPRAY® must be sealed with a varnish: SPRAYSEAL®, a sealing agent used as a protection against moisture, it is a stabilised solution of Shellac in alcohol. It maintains the final glazing aspect of the products even if they come in contact with carriers having high moisture content. It is also suitable for inclusions in ice cream or cakes.
SPRAYSEAL® can be applied manually or with an automatic spraying system onto the centres in the pan coating system drying with cold air to evaporate the alcohol fumes.