Hydrocolloids
Product description
Hydrocolloids are natural or modified polysaccharides that control texture, viscosity, and stability in food systems. They provide gelling, thickening, emulsifying, and water-binding properties—essential for creating desired mouthfeel, appearance, and shelf stability.
Pectin – Forms heat-reversible gels, used in jams, fruit preparations, beverages, and plant-based dairy/cheese for texture and stability.
Carrageenan – Delivers gelation, thickening, and suspension in dairy, plant-based milk, processed meats, and vegan cheese.
Tara Gum – Enhances viscosity, texture, and freeze–thaw stability in dairy, desserts, and sauces.
Locust Bean Gum – Improves creaminess and gel strength in dairy, ice creams, and spreads.
Xanthan Gum – Stabilizes emulsions, suspends particles, and adds viscosity in dressings, sauces, beverages, and gluten-free baking.
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Pectin – Forms heat-reversible gels, used in jams, fruit preparations, beverages, and plant-based dairy/cheese for texture and stability.
Carrageenan – Delivers gelation, thickening, and suspension in dairy, plant-based milk, processed meats, and vegan cheese.
Tara Gum – Enhances viscosity, texture, and freeze–thaw stability in dairy, desserts, and sauces.
Locust Bean Gum – Improves creaminess and gel strength in dairy, ice creams, and spreads.
Xanthan Gum – Stabilizes emulsions, suspends particles, and adds viscosity in dressings, sauces, beverages, and gluten-free baking.
Specifications
| Categories | Additives incl. Flavourings & ColoursEmulsifiers, Stabilisers, Thickeners; Ingredient Mixtures, Synbiotics | Functional (formulated) Ingredient MixturesMouthfeel ingredient mixture |
|---|---|
| Sales markets | Asia |
| Supplied from | Chile; China; Indonesia |
| Certifications | Halal; Kosher |
Hydrocolloids
