Hydrocolloids (stabilisers)
Hydrocolloids are complex molecules with the unique ability to bind water and create viscosity. They are essential to achieve the perfect consistency, texture and stability in various baked goods, and contribute to a high-quality, tasty result. Applying hydrocolloids cleverly in your formulas enables you both to improve the quality of your products and to respond to the growing demand for alternative ingredients and dietary requirements such as gluten-free options. These multipurpose hydrocolloids are absolutely essential for product developers aiming for innovation and consistency in all of their delicious baked goods.
Guar gum, xanthan gum, carrageenan and alginate are hydrocolloids that are often used for purposes such as improving texture, increasing shelf life and optimising the consistency of dough mixtures.
- Guar gum is an excellent thickener and stabiliser, which improves moisture retention in baked goods.
- Xanthan gum is known for its powerful binding properties and is often used to improve the structure of gluten-free baked goods.
- Carrageenan (K, K2, iota and lambda classes) is derived from seaweed and is known for its gelling, thickening and stabilising properties. These make it a valuable ingredient in the production of puddings, cakes and various pastry products.
- Pectin, derived from fruit, is often used as a natural gelling and thickening agent, which is suitable for jam, fillings and jelly.
PROPERTIES AND BENEFITS:
- Improve the consistency, texture and stability of baked goods
- Customised mixtures are possible for unique end products
- Can be used as a thickener and stabiliser
- Increase the shelf life of end products
- Strong water-binding capacity
- Create viscosity
