Ingredienti per alimenti e bevande

POLYGUM CAROB PRO-TN is obtained from the ground germ from the seeds of Ceratonia siliqua. 

POLYGUM CAROB PRO-TN has a naturally high proportion of vegetable protein, proteins from carob germ flour have similar properties to gluten (elasticity and viscosity). 

POLYGUM CAROB PRO-TN can therefore be used in gluten- or wheat-free products as a partial substitute for gluten-free flour.

POLYGAL DP GUAR 240/40 Low viscous Guar gum with medium granulation from European production.

POLYGUM 240/06 - DP GUAR GUM (E412) Very low viscous Guar gum with medium granulation from European production.

POLYGUM 240/10 - DP GUAR GUM (E412) is a very low viscous Guar gum with medium granulation from European production.