Hydrocolloids

 
Hydrocolloids represent a large group of food ingredients, which form a separate category on the basis of common properties in food systems. This group includes compounds, which are added into the liquid or solid food products in the manufacturing process in order to give the desired viscosity or consistency to the products, as well as with the purpose of stabilization of food disperse systems (emulsions, suspensions, etc.) Based on this definition, hydrocolloids, having the status of food additives, include substances of three functional classes - thickeners, gelling agents and stabilizers, showing in some cases related function of emulsifier.
 
Unique Technological Offer
 
  • A high degree of hydrocolloid purification, absence of a negative impact on the taste perception.
  • Product portfolio in a wide range of viscosity control and jellification.
  • Technical competence and accumulated experience in the production of hydrocolloids for any rheology in your product.
 
The selection of hydrocolloids is determined by the requirements to their functional properties and, moreover, their price and availability. It is for these reasons that as thickeners most often are used starches and carboxymethyl cellulose. However, despite the high price, xanthan gum, from the time of its appearance on the market, is also widely used as a thickener because of its unique rheological behavior. Even at very low concentrations it is a strong thickener, and the viscosity of its solution does not depend on the changes in pH, the presence of salts and temperature. If they are added directly into the water, there will be formed some lupms, which will float on the surface (the same rules are applied during the introduction of mixed stabilization systems). This happens due to the fact that their surface immediately gets wet and forms a protective layer around, which is resistant to moving effort of equipment. So hydrocolloids should be introduced in the form of oil suspension in the mayonnaise paste before the oil, or by introducing gums into the mixtures with dry components or by direct introduction with the use of high-speed mixers.
 
 
The range of hydrocolloids
 
  • Gellan gum
  • Guar gum
  • Carob tree gum
  • Cellulose gum
  • Carrageenan
  • Carrageenan
  • Carboxymethyl cellulose
  • Whey protein concentrate
  • Xanthane gum
  • Xanthane gum
  • Pectin
  • Specialized pectin