APPLICATIONS

In the following we would like to show you some sample applications to visualise advantages of adding HYGEL^® and HYGUM^® to your formulations:

WATER BASED JELLIES
Why? low syneresis soft and elastic texture high gelling temperature - fast setting easy to disperse - quick solubility further information

MILK DESSERTS
Why? no calories easy to apply stable compounds for longer shelf life smooth texture - better mouth feeling further information

CAKE GLAZE
Why? highly transparent, sparkling clear gels low syneresis soft and elastic texture quick setting suited for bakery and household formulations easy to disperse - quick solubility further information

MODERN MEAT MANUFACTURING
Why? highest effectivity more yield more profit better succulence and texture no influence on taste or smell controlled quality - save product further information

BEER FINING
Why? less use of filter aid more rapid precipitation better filterability Increased yield of wort improved chill stability reduced haze occurance effective protein coagulation less total cost & improved quality increased brewhouse capacity further information

MODERN FISH PRODUCTS
Why? highest effectivity more yield more profit better succulence and texture no influence on taste or smell intensive water retention and binding controlled quality - save product further information

MILK DRINKS
Why? good mouth feeling low dosage level reduced settlement of cocoa particles further information

ICECREAM
Why? excellent overrun homogeneous creaminess fine melting behaviour further information

TOOTHPASTE
Why? no enzymatic degradation absolute transparency cold and hot process possible excellent flavour release low dosage level due to strong interaction with glycerine and sorbitol further information

FUNCTION OVERVIEW OF HYGEL^® AND HYGUM^® MILK SYSTEM FOOD PRODUCTS
USE	FUNCTION
Aerated products Whipped creams, toppings, desserts	Fat and foam stabilization
Pasteurized milk Chocolate Milk, Milk Shake, Eggnog, Fluid Skim Milk, Filled Milk	Suspension, Bodying, Emulsion stabilization
Ice Cream	Preventing whey separation, controlled meltdown
Milk Gels Pudding and Pie fillings	Gelling agent
Instant chocolate drinks	Suspension, Bodying

WATER SYSTEM FOOD PRODUCTS
USE	FUNCTION
Pie Filling	Gelling Agent
Syrups Chocolate, maple	Suspension, Bodying
Imitation Coffee cream	Emulsion stabilizer
Relishes, Pizza and Barbecue sauces	Bodying, Thickening
Water gels Cake glaze Dessert jellies	Gelling agent Gelling agent
Ham and Sausage	Gel Binder, fat stabilization, Optic improvement, Thickening
Salad Dressings	Thixotropic behavior, Stabilizing of herbs
Fish in jelly	Gelling agent
Beer	Protein precipitation

NONFOOD PRODUCTS
USE	FUNCTION
Airfreshener Gels	Gelling Agent
Toothpaste	Binder, bodying, foam stabilization
Lotions and creams	Bodying, slip
Waterbased Paint	Thickener
Ointments	Bodying, Binder
Fish feeding pallets	Binder, improves floating
Pet food	Gelling agent, fat stabilization, optic improvement, thickening

APPLICATIONS

WATER BASED JELLIES

MILK DESSERTS

CAKE GLAZE

MODERN MEAT MANUFACTURING

BEER FINING

MODERN FISH PRODUCTS

MILK DRINKS

ICECREAM

TOOTHPASTE

FUNCTION OVERVIEW OF HYGEL® AND HYGUM®

FUNCTION OVERVIEW OF HYGEL^®
AND HYGUM^®