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Lygomme FM 3670
Lygomme™ FM 3670
(Mono and diglycerides
of fatty acids, guar gum,
carboxy methyl cellulose,
carrageenan) Lygomme™
(Mono and diglycerides of fatty
acids, carrageenan,
standardized with sucrose,
guar gum) Lygomme™ TCH 16704: It provides
emulsification of proteins, good texture,
shredability, meltability and stretching
properties to the analogue mozzarella.
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