Hydrocolloids

To optimize product qualities

Hydrocolloids

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