To optimize product qualities


Do you want to improve the texture, mouthfeel or stability of your bakery, confectionery and other food products? Talk to our experts to understand how hydrocolloids can be used as thickening and gelling agents as well as stabilizers and can also have binding, bulking, aeration and emulsifying qualities. You could find our range of exceptional hydrocolloids include the perfect ingredient to achieve your desired result.

  • Agar-agar
  • Alginates
  • Bamboo fibers
  • Beta-glucans
  • Carboxymethylcellulose CMC
  • Carrageenan
  • Gelatins
  • Guar
  • Gum Arabic
  • Hydroxypropylmethylcellulose HPMC
  • Inulin
  • Locust bean
  • Methylcellulose MC
  • Modified starches
  • Native starches
  • Pea fibers
  • Pectins
  • Potato fibers
  • Tara Gum
  • Xanthan gum

We'd love to hear your challenge!

Whether you’re looking for a specific ingredient, product or a solution to a technical challenge, our knowledgeable teams across the globe can assist you to find the answer. You’re welcome to reach out directly to the team using the contact details on the country pages. If your country is not listed or your inquiry is of a different nature, please fill out the details in the form below and we will get back to you shortly. If you have concerns about your private information, please read the Privacy statement and disclaimer at the bottom of the page.

I have a question about


Your country

My contact details