Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids

Hydrocolloid Sources - Table of Contents


Hydrocolloid Sources and Roles

Hydrocolloid Sources and Roles 6 Common Food Hydrocolloids

The application of hydrocolloids can be traced back to ancient Egypt, with the continuous development and progress of social production, more and more hydrocolloids are used in the food and pharmaceutical fields.

So far, there are more than 60 types of hydrocolloids available for the food industry in the world, and their sources and distribution are very wide.

The following is a brief introduction to 6 common food hydrocolloid sources and roles.

1. From Marine Plants - Carrageenan

Carrageenan_Hydrocolloid Sources and Roles

Carrageenan can react with the polar part of proteins (amino acids) and combine the water-soluble proteins, salt-soluble proteins and other proteins added later in the gel system more effectively, plus the water retention effect of carrageenan, thus maximizing the retention of taste and smell molecules in meat products, making them tender, juicy, elastic and chewy

2. From Microbial Fermentation - Xanthan Gum

Xanthan Gum_Sources and Roles of 6 Common Food Hydrocolloids

3. From the Tubers of the Konjac Plants - Konjac Gum

Konjac Gum_Hydrocolloid Sources and Roles

4. From Fruit Peel - Pectin

Pectin_Sources and Roles of 6 Common Food Hydrocolloids

Pectin is widely used in the food industry for its good gelation, thickening and stabilization properties.

(1) As a gelling agent, it can be used in the production of jams, jellies, gummies, etc;

(2) As a stabilizer, it can be used in the production of pectin chocolate drinks and acidic milk drinks;

(3) Pectin also has good properties of anti-diarrhea, anti-cancer, weight loss, lowering blood sugar and cholesterol, so it is usually used in the pharmaceutical industry to make hemostatic agents, plasma substitutes, toxic metal antidotes, etc.

5. From Plant Seeds - Flaxseed Gum

Flaxseed Gum_Hydrocolloid Sources and Roles

6. From Animal Skin or Bone - Gelatin

Gelatin_Sources and Roles of 6 Common Food Hydrocolloids

Above is a brief introduction to the 6 common food hydrocolloid sources and roles, if you are interested in the above hydrocolloids please contact our sales staff.

The role of hydrocolloids in food (2)

What is the Role of Hydrocolloids in Food?

The 4 Main Uses of Edible Gums in Food (3)

The 4 Main Uses of Edible Gums in Food

Food Thickeners Functions and Applications (2)

Food Thickeners Functions and Applications

About Gino Biotech

We are a biotech company specialized in the research, development and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan and Tailor-Made Stabilizer Solutions.

With the extended know-how and experience in the research, application and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.

Our products cover the needs of the Meat, Dairy, Bakery, Confectionery and other industrial sectors.

Contact our sales representative for more information

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