Hydrocolloids

 
Hydrocolloids allow us to receive food products with the required consistency, improve and preserve the structure of products, influencing in positive way on taste perception. Due to the ability to bind water thickeners and gelatinizing agent stabilize disperse systems: suspensions, emulsions, foams. Cloudy non-alcoholic drinks need the stabilization of muddy sediment. In this case, different thickeners are used : pectin, carboxymethyl cellulose, xantham gum and other gums. The viscosity of the drink increases in that case. In the production of non-alcoholic beverages as a thickener you can use both high-and low methoxylated pectin. Gelling agents -are substances that increase the viscosity of food products, which thicken them.
 
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.
 
In the production of non-alcoholic beverages as a thickener you can use both high-and low methoxylated pectin. Addition of both types pectin into soft drinks increases their viscosity, creates a feeling of fullness in the mouth. Pectin as soluble ballast substance is used in dietary drinks to increase the content of food fibers. Since we don’t speak about gel formation (not the solid one), but only about viscosity increase, for example, concentrations of pectin to 0.3% it is usually enough. Viscosity depends on the content of dry substances in the drink or juice, and gum selection determines viscosity.
 
 
The range of hydrocolloids
 
  • Gellan gum
  • Carob tree gum
  • Cellulose gum
  • Carrageenan
  • Whey protein concentrate
  • Xanthane gum
  • Pectin
  • Specialized pectin