Product category 04

Hydrocolloids

Thickeners, stabilizers and gelling agents selected based on hydration, shear, temperature, pH and mouthfeel.

Choosing a product

Texture System Selection

Hydrocolloids may thicken, suspend, gel, bind water or stabilize a food system. Grade and test method matter as much as the ingredient name.

Available products

01INS 415 · E415

Efficient viscosity and suspension across a wide range of food-processing conditions.

02INS 412 · E412

Hydration, water binding and body for food, beverage and bakery formulations.

03CMC · INS 466

Cellulose gum used for viscosity, water binding and stabilization in suitable food systems.

04INS 407 · E407

Seaweed-derived hydrocolloid family used for gelling, suspension and protein-system stabilization.

05INS 440 · E440

Fruit-derived gelling and stabilizing ingredient for preserves, beverages, dairy and confectionery.

06INS 418(i) · E418

Low-use-level gelling and suspension ingredient for beverages, desserts and structured foods.

07INS 401 · E401

Alginic-acid salt used for thickening, binding and calcium-responsive gel systems.

Typical applications

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