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.



Please note that we use cookies to improve the use of this website. By continuing to use the website, you accept these cookies. More information