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.
|Name||Locust bean gum (E 410), tara gum (E 417), guar gum (E 412), xanthan gum (E 415)|
|Product names||13-1-125, 14/1-125, 16/1-125|
|Raw material||Locust bean kernels, tara splits, guar splits, gum arabic lumps|
|Functionality||Plant-based thickening agent, gelling agent and stabilizer|
|Mixtures||Polygal AG also produces customer-specific mixtures for these areas of application.|
|Contact||For detailed questions, please contact us at firstname.lastname@example.org|