Progulact is a mixture of hydrocolloids designed especially for the dairy industry where the main architect is tara gum, which is manufactured in Peru.

  • Emulsion stabilizer, water and grease binder, preventing exudations     
  • Gel very well in hot and cold.     
  • Creates very good fat texture.     
  • In ice cream, it helps delay the defrosting process of fats.     
  • No flavor and no color.     
  • The synergistic effect of its hydrocolloids allows it to reduce the dose of other formulation ingredients.


  • Analogous cheeses     
  • Cheese spreads    
  •  Ice creams
  • Desserts
  • Yoghurts    
  •  Mayonnaise sauce