Semals

Semals are a type of food additive derived from the seeds of the fenugreek plant. They are primarily used as a thickening agent and emulsifier in various food products. The process of obtaining semals involves extracting specific polysaccharides from the fenugreek seeds, which are then processed into a powder or liquid form suitable for food applications.

These compounds possess a high molecular weight and a gel-forming capability when hydrated, making them effective at increasing the viscosity of liquids. This property is utilized in products such as sauces, dressings, and dairy alternatives to achieve a desired texture and stability. As an emulsifier, semals help to blend ingredients that would otherwise separate, such as oil and water, contributing to the consistency and mouthfeel of processed foods.

Semals are generally recognized as safe for consumption by regulatory bodies when used within specified limits. They are often employed as a plant-based alternative to other thickening agents like guar gum or xanthan gum. Their natural origin and functional properties make them a popular choice in the food industry for formulating a wide range of products. The specific chemical composition of semals can vary depending on the extraction and processing methods employed.