Polygal’s natural hydrocolloids for the food industry

Our depolymerised guar gums and our natural locust bean gums are used primarily in ice cream production. Locust bean gums prevent ice crystals from forming in the ice cream, provide a creamy mouth feel, and improve resistance to temperature changes. Our partially depolymerised guar gums can substitute Locust bean gum as a stabiliser to up to 100% and improve mouth feel with no undesired effects on viscosity.In cheese spreads, cottage cheese, and cream cheese, our locust bean gums and especially our modified Guar gum as a great cost saver substituting LBG to 100% without quality compromises are used to improve water binding and spreadability.
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In puddings, flans, and custards, our locust bean gums and partially depolymerised 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.
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Our partially depolymerised guar gums are used to achieve exceptionally creamy mouth feel, used in 90/10 combination with Xanthan gum to bring along pseudoplastic flow properties, improving texture shininess and spreadability.
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Tragacanth has high acid stability and is especially useful as a water-soluble thickening agent for sauces and dressings with low pH.
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Better adhesion between meat and water in meat preparations can be achieved with gummi karaya. Gummi karaya works as an emulsifier between protein, fat and water.

Our pure and modified guar, locust bean and tara gum called Polygum and our blends known as Polygel are well used in sauces and dressings. Locust bean gum and partially depolymerised tara gum are often employed for their ability to form a pseudoplastic gel with xanthan, and to improve mouth feel. Our partially depolymerised guar gum can substitute locust bean gum in mayonnaises 1:1.

Our partially depolymerised guar gums are used to achieve exceptionally creamy mouth feel, used in 90/10 combination with xanthan gum to bring along pseudoplastic flow properties, improving texture shininess and spreadability.

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 gum karaya. Gum karaya works as an emulsifier between protein, fat and water.

The pure gums Polygum and the blends Polygel are a perfect match for fruit preparations and beverages.Locust bean gum combined with carrageenan 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 optimised.

In fruit preparations with a high sugar content, our partially depolymerised tara gums work in conjunction with xanthan to stabilise fruit pieces. Aroma release is also activated. For fruit juices with pulp, Polygal AG offers mixtures of partially depolymerised guar and tara gums with xanthan gum, which keep fruit particles in suspension and improve mouth feel.

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

Gum tragacanth under the brand Polygum EXT is an essential ingredient in sugarpastes, also known as ready-to-roll icing, fondant icing or regal-ice for covering cakes and modelling. Gum tragacanth 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 arabicum called Polygum EXA stabilises the foam.

Our Polygum Carob Pro-TN is made of the ground germ from the seeds of Ceratonia siliqua. Polygum Carob Pro-TN F is a finer milled variant. Both are natural, clean label ingredients with no E-number and high in vegetable protein with the following properties in plant based burgers:
- Masking vegetable odour
- Natural brown colour and toasted taste
- Effective binding

Other vegan proteins may have an unpleasant or bitter after taste (like pea protein) which is neutralised by our Polygum Carob Pro-TN. Further, colorants may not be necessary to use since our product mimics a real meat like colour of the patty,  both raw and fried. Another important aspect is a superb binding of the other ingredients of the patty.

Our Polygum 11/1 is a high quality pet-food locust bean gum which interacts with the (kappa) carrageenan for high end meat especially in in jelly cat food applications.

Our Polygum 18 series (e.g. Polygum 18/1-85 LS) is a high end locust bean gum for clear water jellies with a superb synergy with (kappa) carrageenan forming elastic gels. Effective synergies prevention.