Thickeners, Gelling agents, Stabilizers, Hydrocolloid

What is a food hydrocolloid?

Hydrocolloid is known by names such as food colloid, food thickener, and hydrophilic colloidal compound. People often name hydrocolloids in the chemical and additive industry according to their specific applications: stabilizers, thickeners, and gelling agents.

They are polymeric polysaccharides or polymer proteins that, when dissolved in water, form a viscous colloidal solution.

Types of hydrocolloids

Hydrocolloids are often classified according to their natural or synthetic origin.

Natural hydrocolloids Semi-synthetic hydrocolloids
In the extract of the plant (resin) Gum Arabic (Acacia gum) Derivative from cellulose Carboxymethyl (CMC)
Gum Tragacanth Methylcellulose
Gum Kayara Microcrystalline (MC)
In seeds or tubers Locust Bean Gum (LBG)

Starch derivatives

(Modified starch)

Carboxymethyl starch
Guar gum Hydroxyethyl starch
Konjac Flour Hydroxypropyl starch
In seaweed Agar Synthesized from microorganisms Xanthan gum
Alginate Dextran
Carrageenan Another source Pectin methoxyl thấp (LM Pectin)
Another source Pectin Propylene Glycol Alginate
Gelatine Carboxymethyl Locus Bean Gum
Tinh bột Carboxymethyl Guar Gum

Application of hydrocolloid

Hydrocolloids are added to foods to give the desired structure. In terms of food, hydrocolloid has 3 main roles:
  • Texture Stabilizer
  • Thickener / thickener
  • Gel-forming agent

Hydrocolloids are present in most foods, but their understanding and application are relatively complex. So, do not hesitate to contact Ingreda for advice on the right food glue for your needs. At the same time, we invite you to visit Thickener to see the types of hydrocolloids we are providing such as GELLAN GUM, XANTHAN GUM, CARRAGEENAN, ARABIC GUM, PECTIN,...

hydrocolloid

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