Food ingredients - Hawkins Watts New Zealand - Products > Hydrocolloids

Hawkins Watts New Zealand

Dehydrated Products

: Agar

: Alginate

: Carrageenan

: CMC

: Gelatine

: Guar Gum

: Gum Acacia

: Gum Tragacanth

: HPMC

: Locust Bean Gum

: MCC

: Pectins

: Tara Gum

: Xanthan

Processing Aids

Hydrocolloids: stabilisers, thickeners, gums 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

The Hawkins Watts New Zealand GUM SELECTOR
A tool to assist in the selection of the best hydrocolloid for a particular food application.

Click here for a summary of hydrocolloids and their properties (pdf)


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