POLYGUM® and POLYGEL® - Food

In the food industry, hydrocolloids are used both to directly influence the structure and properties of a food (thickening, stabilization, gelling) and as processing aids (e.g. in the dosing of ingredients).

Quality requirements and permissible uses for these products are strictly regulated by national and international specifications (JECFAEUFCC). In most countries, their use must be declared.

Our pure gums are known under the POLYGUM® brand. The POLYGEL® brand includes a wide range of functional mixtures (compounds) for specific applications.

POLYGUM® - Ice creams and milk products

Our locust bean gums are used primarily in ice cream production. They prevent ice crystals from forming in the ice cream, provide a creamy mouth feel, and improve resistance to temperature changes. Our partially hydrolyzed guar gums improve mouth feel with no undesired effects on viscosity.

In cheese spreads, cottage cheese, and cream cheese, our locust bean gums and our special tara gums are used to improve water binding and spreadability.

In puddings, flans, and custards, our locust bean gums and partially hydrolyzed tara gums work in synergy with carrageenan to improve water binding, gel elasticity, and syneresis.

In chocolate milk drinks, our locust bean gums interact with milk-reactive carrageenan, help to improve mouth feel and reduce sedimentation.

Name Locust bean gum (E 410)partially hydrolyzed guar gum (E 412)partially hydrolyzed tara gum (E 417)
Brand name POLYGUM® 
Product names 13-1-125, 14/1-125, 16/1-125, 44/1440 Serie, 240 Serie
Raw material Locust beans kernelsguar splitstara splits
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 info@polygal.ch

POLYGUM® and POLYGEL® - Soups, sauces and dressings

In sauces and dressings, locust bean gum and partially hydrolyzed tara gum are often employed for their ability to form a pseudoplastic gel with xanthan, and to improve mouth feel.

Our partially hydrolyzed guar gums are used to achieve exceptionally creamy mouth feel with pseudoplastic flow properties.

Tragacanth has high acid stability and is especially useful as a water-soluble thickening agent for sauces and dressings with low pH.

Better adhesion between meat and water in meat preparations can be achieved with karaya gum. Karaya gum works as an emulsifier between protein, fat and water.

Name Locust bean gum (E 410)partially hydrolyzed guar gum (E 412)partially hydrolyzed tara gum (E 417)
Brand name POLYGUM®
POLYGEL®
Product names 13-1-125, 14/1-125
440 series
240 series
CT-636
EXT series
EXK series
Raw material Locust beans kernelsguar splitstara splitsgum tragacanthgum karaya
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 info@polygal.ch

POLYGUM® and POLYGEL® - Fruit preparations and beverages

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)
Brand name POLYGUM®
POLYGEL®
Product names 13-1-125, 14/1-125, 16/1-125
440 series
240 series
CT-643 
Raw material Locust bean kernelstara splitsguar splitsgum 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 info@polygal.ch

 



POLYGUM® - Rolled fondant and confectionery

Tragacanth gum is an essential ingredient in sugarpastes, also known as ready-to-roll icing, fondant icing or regal-ice for covering cakes and modelling. Tragacanth gum acts as an emulsifier, with water-binding properties that preserve pliancy and prevent the icing from cracking once the mass has dried and soldified.

The main component in many candies and gum bases is traditionally gum arabic. It is also employed as a coating and thickening agent.

In marshmallows and other foamy masses, gum arabic stabilizes the foam.

Name Tragacanth gum (E 413), gum arabic (E 414)
Brand name POLYGUM®
Product names EXT series
EXA series
Raw material Tragacanth lumpsgum 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 info@polygal.ch