Chemical Structure: Polysaccharide (galactomannan)
Purity: ≥99%
Appearance: Off-white to beige fine powder
Solubility: Fully soluble in cold and hot water
Viscosity (1% solution): High, shear-thinning
pH Range: 5.5–7.0
Thermal Stability: Stable under typical cooking and processing conditions
Water-Binding Capacity: Up to 10 times its weight

Chemical Composition: Phospholipids (phosphatidylcholine, phosphatidylethanolamine, etc.)
Energy: 763 kcal
Protein: 0 g
Fat: 100 g (of which 15 g are saturated fats)
Carbohydrates: 0 g
Fiber: 0 g
Moisture Content: ≤2%
Appearance: Viscous liquid or fine granules (depending on form)
Solubility: Dispersible in water; soluble in fats/oils
pH Range: Neutral

Chemical Structure: Polysaccharide (galacturonic acid units)
Purity: ≥98%
Appearance: Off-white to light beige powder
Solubility: Soluble in water
pH (optimal for gelling): 3.0–3.5
Gelling Type: Requires sugar and acid for gel formation
Thermal Stability: Stable under typical cooking temperatures
Sources: Citrus peels, apple pomace

Chemical Structure: Polysaccharide (amylose and amylopectin)
Energy: 357 kcal
Protein: 0.1 g
Fat: 0.1 g (of which 0.0 g are saturated fats)
Carbohydrates: 83 g
Fiber: 0.5 g
Sodium: 10 mg
Appearance: Fine, white powder
Solubility: Insoluble in cold water; gelatinizes in hot water