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Hydrocolloids are defined as colloid systems wherein the colloid particles are dispersed in water. Depending on the quantity of water available and the specific hydrocolloid material used, they can form gels or sols (liquid). Hydrocolloids structure the available water in a food system and provide functionality such as viscosity, gelation, texture, and stabilization of emulsions and foams. Many hydrocolloids are derived from natural sources such as agar-agar, alginate and carrageenan, which are extracted from seaweed; gelatin is produced from bovine and fish and other animal origins; and pectin is extracted from citrus peel and apple pomace. Other hydrocolloids are derived from manmade materials. The Ingredient House has a broad range of carrageenan and cellulose gel products as well as a growing portfolio of other important hydrocolloids.