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.
- Pulp stabilization
- High viscosity
- Rich mouth-feel
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%
- Semi-finished glaze with gelled texture and excellent thixotropic behavior.
- Freeze-thaw stability.
Fruit Pulp Based fillings
pH: 5.0 – 7.0
TSS: 49 – 53 °Bx
- 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.
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.
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).
Connect with us for specific requirements on low methoxy pectins and carageenan range.
- Veg marshmallows
- Toffees & caramels
- Cakes & muffins
- Sauces, dressings & condiments
- Seasonings & masala mixes
- Ice cream & frozen dessert
- Milk drinks
- Yogurt, cream, cheese & analogues