FOOD & NUTRITION HYDROCOLLOIDS
Hydrocolloids are functional carbohydrates used in many foods to enhance their shelf-life and quality. These additives are used to modify the viscosity and texture of food products like ice cream, salad dressings, gravies, processed meats, and beverages. They are chiefly used to modify the rheology of the food system, specifically viscosity and texture.
A colloid is a type of mixture where one substance is dispersed evenly throughout another. A hydrocolloid is a colloid system where the colloidal particles are dispersed in water. Hydrocolloids may be reversible or irreversible, which means they can fluctuate between a gel-state and a solid-state; many are naturally derived. While some hydrocolloids are used independently, many are used in tandem with one another to provide the optimum result within the formulation.
Cellulose, a linear polysaccharide, is the most common organic compound on earth derived from cotton and wood pulp. Cellulosics are universally used in food products for their unique functional attributes. Cellulose ethers provide food & nutrition formulators with rheological and performance benefits in an array of applications from beverages, bakery items, confectionery, frozen products, and more.
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Hydrocolloids Provide MANY FUNCTIONS IN FOOD PRODUCTS
|Hydrocolloids||adhesion, binding, emulsification, stabilization, texture modification, thickening|
|Cellulosics||dietary fiber source, encapsulation, film forming, suspension, thermo-gelation, water binding|
Download a full copy of the featured hydrocolloids to learn more about the raw material source, key functional properties, and more!
|Hydrocolloid||Solution Clarity||Potential Applications|
|Carboxymethyl Cellulose (CMC)||Excellent||Beverages, bakery products, sauces, frozen desserts, syrups, icings & frostings, candies|
|Carrageenan||Good||Frozen desserts, ice cream, chocolate milk, meats (ham, poultry), sauces and dressings, dessert gels, flan|
|Guar Gum||Fair||Dairy products, frozen desserts, sauces and dressings, processed cheese, dips|
|Gum Arabic||Excellent||Beverage emulsions, confectionery applications, baked goods, syrups, dietary fiber|
|Gum Tragacanth||Fair||Sauces and dressings, crystallization inhibition|
|Hydroxypropyl Cellulose (HPC)||Excellent||Whipped toppings, confectionery coatings & glazes, films (breath strips & mints)|
|Hydroxypropyl Methylcellulose (HPMC)||Excellent||Sauces, fillings, extrusion, batters & breadings, gluten-free breads, whipped toppings|
|Locust Bean Gum||Fair||Frozen desserts, cream cheese, dips, jams, jellies, pies, puddings, ice cream, cheese fillings|
|Methyl Cellulose (MC)||Excellent||Meat analogues, sauces, fillings|
|Pectin||Excellent||Jams and jellies, confectionery applications, beverages, yogurt, fruit preps, bakery fillings|
|Propylene Glycol Alginate||Fair||Salad dressings, beverages, frozen dairy, fresh citrus fruit coatings|
|Sodium Alginate||Good||Cheese sauce, restructured foods, puddings, desserts, candy, frostings|
|Xanthan Gum||Fair||Sauces and dressings, dry mixes, beverages, bakery, frozen foods|
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LOOKING FOR MORE INFORMATION
As the food industry continues to move forward, advancements in technology are impacting the application of hydrocolloids and other ingredients commonly added to food systems.
If you're interesting in learning more about hydrocolloids, take a few minutes to read our guide to Hydrocolloids Food Additives.