Hydrocolloids:
Stabilisers, Thickeners and Gelling Agents
Hydrocolloids are water-soluble polymers
with the ability to thicken, gel or stabilise aqueous systems.
Whether you want to thicken a sauce, gel a dessert or stabilise
ice-cream, there is usually more than one hydrocolloid to
do the job.
Hydrocolloids can be
classified according to:
 Origin
Isolation
method
Function
Texture
Gel
reversibility with temperature
Gelling
time
Ionic
charge
 Click
here for
a summary of hydrocolloids and their properties 
The
HWL Gum Selector
To determine which hydrocolloid/s are right
for your application/product, use our Quick and Easy Gum
Selector.
For more information on any
of the following hydrocolloids that HWL supplies, please
click here:
Agar (E406)
Alginate (E400-404)
Carrageenan (E407)
CMC
(Carboxy Methyl Cellulose) (E466)
Guar
Gum (E412)
Gum
Acacia (E414)
Gum
Tragacanth (E413)
HPMC
(Hydroxy Propyl Methyl Cellulose) (E464)
Locust
Bean Gum (E410)
MCC
(Microcrystalline Cellulose) (E460, E466)
Pectins (E440)
Tara
Gum (E 417)
Xanthan (E415)
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