When combined with carrageenan, locust bean gum reacts by forming an elastic gel. Water binding and texture are significantly improved; in fruit preparations for baked goods, temperature/bake stability increases and pumping stability is optimized.

In fruit preparations with a high sugar content, our partially hydrolyzed tara gums work in conjunction with xanthan to stabilize fruit pieces. Aroma release is also activated.

For fruit juices with pulp, Polygal AG offers mixtures of partially hydrolyzed guar and tara gums with xanthan gum, which keep fruit particles in suspension and improve mouth feel.

Gum arabic is the preferred additive for stabilizing citrus oils in soft drinks and preventing their separation.

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