Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels.
Calpro imports Pectin & functional blends from Silvateam, Italy. Pectin is a natural gelling agent used to provide the optimal texture to many food products such as jams, marmalades, fruit preparations, confectionery, and dairy products.
High quality shear reversible glazes
pH: 4.2 – 4.4
TSS: 67 – 68 °Bx
Dosage: 0.8 – 1.5%
Fruit Pulp Based fillings
pH: 5.0 – 7.0
TSS: 49 – 53 °Bx
Fruit juices and fruit-based drinks
pH:2.9 – 3.5
TSS: 10 – 14%
Dosage:64 – 67%
Usage level: 0.1 – 0.4%
Xanthan gum: It is produced by biofermentation of Xanthomonascampestris bacteria. Xanthan is used in numerous applications for its strong thickening effect at low concentration.
Carrageenan: It is a natural hydrocolloid found in red seaweeds which provides structure, gelation and viscosity for a variety of food applications.
Agar: Agar is a gelatinous polysaccharide derived from red algae. Agar is used to gel many food products, such as puddings, desserts, jelly candy and more. Agar is a popular vegetarian alternative to gelatin, which is made from animal bones.
Guar Gum: An off-white powder from the seeds of the guar gum bush which is a powerful thickener that enhances the texture and consistency of a wide range of foods.
Locust Bean Gum: Locust bean gum is an all-natural vegetable gum extract from the seeds of carob tree (Ceratoniasiliqua).
Carboxy Methyl Cellulose: Cost-effective, versatile and easy to use, cellulose gum is one of the most common thickening agents in the world. Cellulose gum is highly purified carboxymethyl cellulose manufactured from nature.