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Polygum 26/1-EXS

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Product Description

Granulated special Guar gum quality with very slow swelling properties from European production.

Benefits

plant based
100% vegan
100% vegetable
slow swelling

Overview

Application:

Food

Main Component:

Guar gum (E-412)

INCI-Name:

–

Appearance:

Off-white granulate

Odour:

Typical slight odour

Dosage:

Depending on final application

Solubility:

Cold soluble

Certificates

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Why Choose Polygum 26/1-EXS

Polygum 26/1-EXS from Polygal

Focused on processing natural hydrocolloids for beneficial usage in various industrial applications since 1956.

Polygal Signature

Nature's best, refined with Swiss quality

High-quality standards, interdepartmental quality assurance systems, as well as strict quality control – combined with our extensive experience – ensure that the quality of our products and services is very high, even under difficult conditions.

Innovative for a good reason

We view ourselves as problem solvers and as innovative leaders serving our customers. We know that the potential of our natural raw materials is far from being exhausted, therefore, we are always investigating and opening up new application areas.

Present in cultivation areas

The continual presence of our subsidiaries in the major cultivation areas ensures that the raw materials have a high degree of availability and that we can optimally advise our customers in regards to their planning.

Traditionally independent

Polygal AG is a family business. For our business partners, this ensures solid, continuous, and long-term corporate policies. Quick decision-making, quality awareness, and reliability are matters of course at Polygal AG.

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Do you need more information? We are happy to help!

Our Sales Team looks forward to your call and will be happy to advise you professionally on your requirement.
Talk to an expert

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Polygal AG, a family owned Swiss company, has been focused on processing natural hydrocolloids for the beneficial usage in various industrial applications since its foundation in 1956.
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