fbpx

Hydrocolloids

Product Description

 

Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as a 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.

Key benefits

  • Pulp stabilization
  • High viscosity
  • Rich mouth-feel
jam

Product Range

Pectin:

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.

Aglumix J693/697

Application

High-quality shear reversible glazes

Key parameters

pH: 4.2 – 4.4
TSS: 67 – 68 °Bx
Dosage: 0.8 – 1.5%

Key benefits

  • Semi-finished glaze with gelled texture and excellent thixotropic behavior.
  • Freeze-thaw stability.

Aglumix J300

Application

Fruit Pulp Based fillings

Key parameters

pH: 5.0 – 7.0
TSS: 49 – 53 °Bx
Dosage: 1-1.4%

Key benefits

  • Imparts good structure for the whole shelf-life of the products
  • Imparts shiny and smooth texture to the products
  • Avoid the syneresis formation during the whole shelf-life of the products.

Aglupectin HSRV

Application

Fruit juices and fruit-based drinks

Key parameters

pH:2.9 – 3.5
TSS: 10 – 14%
Dosage:64 – 67%
Usage level: 0.1 – 0.4%

 

Xanthan gum: It is produced by bio-fermentation 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 the 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 a highly purified carboxymethyl cellulose manufactured from nature.

Applications

  • Veg marshmallows
  • Toffees & caramels
  • Jellies
  • Cakes & muffins
  • Sauces, dressings & condiments
  • Seasonings & masala mixes
  • Ice cream & frozen dessert
  • Milk drinks
  • Yogurt, cream, cheese & analogues
Need Help? Chat with us