Food & Nutrition Hydrocolloids

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.


  • Adhesion
  • Binding
  • Emulsification
  • Stabilization
  • Texture Modification
  • Thickening
  • Dietary Fiber Source
  • Encapsulation
  • Film Forming
  • Suspension
  • Thermo-gelation
  • Water Binding

Featured Hydrocolloids

HydrocolloidSolution ClarityPotential Applications
Carboxymethyl Cellulose (CMC)ExcellentBeverages, bakery products, sauces, frozen desserts, syrups, icings & frostings, candies
CarrageenanGoodFrozen desserts, ice cream, chocolate milk, meats (ham, poulty), sauces and dressings, dessert gels, flan
Guar GumFairDairy products, frozen desserts, sauces and dressings, processed cheese, dips
Gum ArabicExcellentBeverage emulsions, confectionery applications, baked goods, syrups, dietary fiber
Gum TragacanthFairSauces and dressings, crystallization inhibition
Hydroxypropyl Cellulose (HPC)ExcellentWhipped toppings, confectionery coatings & glazes, films (breath strips & mints)
Hydroxypropyl Methylcellulose (HPMC)ExcellentSauces, fillings, extrusion, batters & breadings, gluten-free breads, whipped toppings
Locust Bean GumFairFrozen desserts, cream cheese, dips, jams, jellies, pies, puddings, ice cream, cheese fillings
Methyl Cellulose (MC)ExcellentMeat analogues, sauces, fillings
PectinExcellentJams and jellies, confectionery applications, beverages, yogurt, fruit preps, bakery fillings
Propylene Glycol AlginateFairSalad dressings, beverages, frozen dairy, fresh citrus fruit coatings
Sodium AlginateGoodCheese sauce, restructured foods, puddings, desserts, candy, frostings
Xanthan GumFairSauces and dressings, dry mixes, beverages, bakery, frozen foods

Disclaimer: This document should be used as a reference only. Ultimate decisions are the sole responsibility of the customer. While the information set forth above has been prepared based on information believed to be reliable, any recommendations or advice given by Brenntag, its employees or agents in connection with the sale or use of products are provided as a courtesy only and without any liability. All warranties, expressed or implied, as to the accuracy of the information provided, including, without limitation, any implied warranty of fitness for a particular purpose, are expressly disclaimed and all responsibility for use of or reliance on such information rests solely with the customer. Please contact your local Brenntag representative for additional information and product availability.

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  • Solubility
  • Acid Stability
  • pH Range in Application
  • Gelling Mechanism and more!

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