Polygal’s natural hydrocolloids for the food industry

Ice Cream
‍Our locust bean gums (LBG) prevent ice crystals from forming in ice cream, provide a creamy mouthfeel, and improve resistance to temperature fluctuations. Our partially de-polymerised guar gums can be used in combination with locust bean gum and/or substitute it, improving mouthfeel with no undesired effects on viscosity.

‍Cream Cheese
‍In cream cheese, our locust bean gums and especially our modified guar gum — which can replace LBG by up to three quarters as a cost-effective alternative without compromising quality — improve water binding and spreadability. In addition, the combination of LBG and de-polymerised guar offers protection against protein denaturation during pasteurisation and homogenisation: the gums stabilise the milk proteins and reduce protein-related aggregation, preventing the typical sandiness of the product and preserving a fine, creamy texture even over extended storage.

Puddings, Flans and Custards
‍In puddings, flans and custards, our locust bean gums, in combination with carrageenan, improve water binding and gel elasticity and reduce syneresis.

‍Chocolate Milk Drinks
‍In chocolate milk drinks, our locust bean gum and de-polymerised guar gum contribute to mouthfeel and help reduce sedimentation of the cocoa particles, when used alongside milk-reactive carrageenan, which provides the primary suspension effect for this application.

‍Creamy Dairy Applications
‍Our partially de-polymerised guar gums are used to achieve an exceptionally creamy mouthfeel, particularly in a 90/10 combination with xanthan gum, which brings pseudoplastic flow properties and improves texture, shininess, and spreadability.

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.

From fruit juices, nectars and cordials to fruit preparations for yogurt, desserts and bakery fillings, Polygum 240 Series delivers precise, reproducible viscosity control with reliable stability across acid pH (3.0–4.2) and pasteurisation temperatures (80–95°C).

Its short-flow, pseudoplastic rheology shears down smoothly under stress — collapsing on the palate for a clean, refreshing sip in beverages, and giving a short, spoonable texture with clean cling in food preparations. The result: full flavor release, in every application.

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.

Polygal Carob Pro TN (Carob germ meal) improves the elasticity and viscosity of dough while reducing stickiness in the final product — offering functionality similar to gluten.

It boosts the nutritional profile with added protein and fiber, resulting in bread that's not only healthier but noticeably tastier, with the classic whole meal appearance. It can also be used for pizza, crackers & cookies.

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.