Nexira unveils Naltive texturizer derived from locust bean gum
02 Dec 2021 --- Organic ingredient producer Nexira is showcasing its new locust bean gum (LBG) premium texturizer – branded Naltive – at this year’s Fi Europe (FiE) trade show in Frankfurt, Germany.
The texturizer offers the highest viscosity at lower temperature for use in plant-based recipes, says the company.
“Our LBG can reach 80 to 90% of its maximum potential viscosity at 50°C, whereas other types of LBG need to increase the temperature to 85°C to reach that level of viscosity, Olivier Houalla, managing director, operations, Nexira, tells FoodIngredientsFirst from the show floor.
Product of joint efforts
Naltive LBG is jointly produced by two companies; Nexira and Unipektin Ingredients.
“It’s a 50/50 effort,” according to Houalla. While Unipektin already had expertise in this kind of product, developing it in a more efficient way has been the expertise of Nexira, he notes.
“Originally it’s a process of Unipektin that has been improved and developed in a more efficient way by Nexira,” he adds. “It’s complimentary, which meant we didn’t have the same reference between Nexira and Unipektin, so it’s an additional range.”
Once picked, carob pods are separated from the seeds and manufactured to locust bean gum.
“This allows Nexira to have a solution for a variety of applications on the market – any application that needs texturizing or stabilizing ingredients. We can have both the answer and the solution.”
Locust bean gum minus husk particulate
Naltive LBG 190 FV is a high grade, off-white LBG boasting no black specks. However, its most prized quality is that it can reach up to 90% of its maximum potential viscosity at 50°C.
This makes it efficient in industrial processing with temperatures lower than 80°C. It also provides a texturizing and stabilizing effect at lower temperature processing and protects the protein matrix during the sensitive transition to higher temperatures.
This results in a smoother texture, creaminess and controlled syneresis, underscores Nexira.
“It’s extremely white compared to the regular grade LBG which is more yellow, or beige and has a low content of specks. LBG has black specks that come from the husk of the seeds,” explains Houalla.
From the carob plant to plant-based applications
Naltive LBG can be used in traditional application and plant-based products such as cream cheese, spreadable cheese, ice creams, yogurt and all equivalent dairy alternative recipes.
Locust bean gum is harvested from Mediterranean carob. The pods are separated from the seeds which are further manufactured to LBG.
Currently the price of LBG is still too high but high demand is driving its production.
“We’re all doing our best to limit the increase of price. It’s not easy, but it will decrease one day then it will go back to a level that is sustainable for the whole supply chain from raw material suppliers to end users,” outlines Houalla.
“There’s a significant demand for vegetal-based products, non chemically modified products and LBG is the perfect example because this is the current market trend,” he states.
Earlier this year there were LBG supply shortages and a price hike.
Nexira’s stand at FiE.
Nexira Unipektin collaboration
Nexira’s portfolio includes functional and nutritional ingredients, antioxidants and active botanicals for digestive health, weight management, stress management, sports nutrition, cognitive and cardiovascular health.
The company specializes in blending various hydrocolloids such as carrageenan, alginates and agar agar.
Last month, Nexira acquired Unipektin, a company specializing in natural hydrocolloids.
Julie Imperato, marketing manager at Nexira, says the new product range from Unipektin “fits perfectly” into Nexira’s portfolio that includes a range of hydrocolloids including acacia gum.
“We also have a range of xanthan gum and guar gum to texturize beverages,” she adds.
By Inga de Jong, with additional reporting by Missy Green at FiE and HiE in Frankfurt
