Gum Tragacanth

Tragacanth gums hydrate in water to give viscous, slightly long solutions and pastes.

Gellan Gum

Gellan Gum (E418) is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea).

Agar

Is a gelling agent that is most commonly used in icings, sugar confectionery, canned meat and fish products, diabetic and health foods and dairy products.

Alginate

Alginate (E400-E404) is one of the most versatile hydrocolloids and is used in a wide range of food, pharmaceutical and specialty applications for: Thickening, Stabilising, Gelling and Film forming.

Carrageenan

Are widely used as gelling agents, thickeners and stabilisers. They can be found in dairy products, beverages, meat products, water gels and powdered desserts.

CMC

Is a modified cellulose gum (cellulose is also known as plant fibre). In foods, it is used as a stabiliser, thickener, film former, suspending agent and extender.

Gelatine

Is a translucent, colourless, gelling agent that is most commonly used in sugar confectionery, dairy, dessert, meat and fish products, pharmaceutical products, photography and cosmetic manufacturing.

Guar Gum

Is used as a thickener in sauces, salad dressings, as a stabiliser in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the “mouth feel” of fat.

Gum Acacia

Also know as Gum Arabic, is derived from two types of acacia tree; Acacia Senegal and Acacia Seyal, found in sub Saharan Africa.

Locust Bean Gum

Is used as a thickener in salad dressings and sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute.

MCC

Can be separated into two quite different grades in terms of function and application. These are powdered MCC and colloidal MCC.

Pectins

Is a natural component of the cell wall and the middle lamella of all higher land plants.

Tara Gum

Has a strong synergism with other hydrocolloids and is often used in blends.

Xanthan

Can be found in many food applications. It is most often found in salad dressings and sauces where it provides a high viscosity at rest and a high pseudoplasticity and also good suspension of particles.