LBG Sicilia Ingredients

Our made in Italy guar gum, versatile, high viscosity thickener & stabilizer

SOLGUAR™, is a hydrocolloid, derived from the seeds of the guar plant (Cyamopsis tetragonoloba). It’s used as a natural thickening and stabilizing agent across a variety of applications enabling our partners to create premium grade food products with the texture and mouthfeel that consumers want.

SOLGUAR™ is valued for its high viscosity, even at low concentrations, cold and hot water solubility and stability over a broad pH range. It is used in products such as ice creams, sauces, dressings, yoghurt and baked goods to improve texture and consistency whilst enhancing moisture retention.

Using guar splits sourced from select certified suppliers in India and Pakistan, splits are milled into a powder here at LBG Sicilia, Ragusa, in our state-of-the-art facility with our world-class safety and food systems in place.

Applications

SOLGUAR™ controls viscosity and builds texture, in applications such as ice-cream and plant-based alternatives.

SOLGUAR™ application in the frozen dessert areas includes:

  • Ice cream
  • Milk ice
  • Milkshake
  • Soft ice
  • Sorbet/sherbet
  • Water ice
  • Yogurt ice cream
  • Other frozen dessert applications

SOLGUAR™ provides texture creaminess in sauces and dressings, and it is ideal for use in cold processes.

SOLGUAR™ application in the sauces and dressing areas includes:

  • Mayonnaise
  • Ketchup
  • Mustard
  • Dressing’s products
  • Sauces & gravies
  • Soups & broths
  • Pasta & noodles
  • Potato flakes
  • Ready meals

Combined with carrageenans or Provides optimal protein stability, suspension and texture in neutral pH beverages. Improves creaminess and can be used for syneresis control in gelled products as dairy desserts.

SOLGUAR™ application in the dairy segment includes:

  • Butter & butter spreads
  • Cheese, blue veine
  • Cheese, Cheddar & American cheese.
  • Cheese, hard.
  • Cheese, semi-hard, continental/yellow cheese.
  • Cheese, soft ripened
  • Cheese, soft unripened
  • Cheese, processed
  • Cream products
  • Dairy drinks, low pH
  • Dairy drinks, neutral pH
  • Desserts, aerated
  • Desserts, non-aerated
  • Fermented, fresh dairy
  • Milkshake

Controls viscosity and builds texture, in applications such as ice-cream and plant-based alternatives.

SOLGUAR™ application in plant-based dairy includes:

  • Vegetable based products
  • Plant-based alternatives drinks

Gives better moisture retention, hence longer shelf life, softer texture and more volume. It can be used for syneresis control in gelled products as fruit preparations.

SOLGUAR™ application in bakery includes:

  • Cakes & Pastries
  • Cookies & Bisquits
  • Breakfast Products
  • Bread & Rolls
  • Meringues & Foams
  • Pasta & Noodles
  • Water based fillings