Hydrocolloids (stabilisers)
Hydrocolloids are essential to create refreshing, tasty drinks with the perfect texture and stability. Making clever use of hydrocolloids in your formulas enables you to develop innovative, high-quality products that respond to constantly changing consumer preferences. In the world of plant-based milk alternatives, such as oat drinks and soya drinks, hydrocolloids such as guar gum and xanthan gum are excellent solutions for improving texture and keeping the ingredients homogeneous. Discover the endless possibilities of hydrocolloids and take your drink innovations to new heights!
- Carrageenan, a seaweed extract, is an excellent thickener and stabiliser. It is ideal for use in dairy-free alternatives such as almond or oat drink. It improves the mouthfeel and ensures a consistent texture, even when the temperature changes.
- Guar gum and xanthan gum are excellent solutions for improving texture and keeping the ingredients homogeneous.
- These E-number free alternatives respond to the need for clean label formulas.
PROPERTIES AND BENEFITS:
- Optimise stability, flavour and texture
- Increase the shelf life of end products
- Suitable for responding to demand for alternative ingredients and dietary requirements
