Ecil has in its portfolio of Gums: Xanthan Gum, Gellan Gum, Carrageenan, Agar-Agar, Guar and Locust Bean 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; an 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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Gellan Gum is used as a suspending agent in juices, chocolate drinks and beverages in general. It can also be used as a thickener in yogurts, dairy drinks, jams, puddings and confectionery products. Gellan Gum has high heat resistance and remains stable over a wide pH range.

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Carrageenan:

Carrageenan is a natural polysaccharide hydrocolloid extracted from red seaweed, usually presented as a white to light-yellow powder, odorless and tasteless. Carrageenan has good solubility in water and can be completely dissolved at 80 °C. The gel formed is a thermoreversible gel, meaning the gel turns into a solution when heated and can form again when the solution is cooled. Carrageenan has good stability and does not undergo hydrolysis when heated under neutral and alkaline conditions. When used together with Konjac Gum, Locust Bean Gum, Xanthan Gum and other colloids, a significant synergistic effect occurs, capable of markedly altering the characteristics of the gel, considerably increasing its elasticity and water retention.

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Agar-Agar:

Agar-Agar is a polysaccharide extracted from red seaweed and one of the most widely used seaweed hydrocolloids in the world, having been used as a food additive for centuries. Agar-agar has extremely useful and unique properties for applications in the food industry. It offers gelling capacity and good stability, and can form complexes with certain substances. It can be used as a thickening agent, coagulant, suspending agent, emulsifier, preservative and stabilizer.

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Guar:

Guar gum is made from the seeds of the Cyamopsis tetragonolobus plant and has an emulsifying, thickening or stabilizing effect in foods. It can be applied in gummy candies and gelatin, dairy drinks, non-alcoholic beverages, cookies, cakes, pies, edible ices, chewing gum, fresh and dry pasta, cake mixes and other confectionery doughs, sauces, breads, dietary supplements and chocolates.

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Locust Bean Gum:

Locust bean gum, obtained from the seeds of the carob tree, is a natural thickener and stabilizer. Extracted from the endosperm of the seeds, it is composed mainly of galactomannans, polysaccharides that provide high viscosity even at low concentrations, making it ideal for applications in ice cream, dairy products, sauces, processed meats and bakery products, with good gel synergy when used with other gums such as agar, carrageenan, xanthan and other hydrocolloids. In addition to its functional properties, locust bean gum stands out for being natural, gluten-free and low in calories, making it a valued alternative in cleaner and healthier formulations.