Ecil has in its portfolio of Gums, Xanthan Gum and Gelana Gum:

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Food-grade Xanthan Gum is produced through the fermentation of carbohydrates by the bacteria Xanthomonas campestris. It is a versatile product and can be used to promote creaminess, elasticity and body in various foods. Its characteristics include quick dissolution in hot or cold water; excellent thickener for gluten-free products and synergy with other hydrocolloids, such as guar gum and CMC. Its applications are the most diverse including baked goods, sauces, confectionery products, juices, soups, ice cream, syrups, gluten-free products and low-fat foods.

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Gelana Gum is used as a suspending agent in juices, chocolates and beverages in general.

It can also be used as a thickener in yogurt, dairy drinks, jams, puddings and confectionery products.

Gelana Gum has high heat resistance and remains stable over a wide pH range.