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Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids
Hydrocolloid Sources - Table of Contents
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Hydrocolloid Sources and Roles
![Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids 1 Hydrocolloid Sources and Roles 6 Common Food Hydrocolloids](https://ginobiotech.com/wp-content/uploads/2022/09/Hydrocolloid-Sources-and-Roles-6-Common-Food-Hydrocolloids.jpg)
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
![Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids 2 Carrageenan_Hydrocolloid Sources and Roles](https://ginobiotech.com/wp-content/uploads/2022/09/Carrageenan_Hydrocolloid-Sources-and-Roles.jpg)
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
![Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids 3 Xanthan Gum_Sources and Roles of 6 Common Food Hydrocolloids](https://ginobiotech.com/wp-content/uploads/2022/09/Xanthan-Gum_Sources-and-Roles-of-6-Common-Food-Hydrocolloids.jpg)
3. From the Tubers of the Konjac Plants - Konjac Gum
![Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids 4 Konjac Gum_Hydrocolloid Sources and Roles](https://ginobiotech.com/wp-content/uploads/2022/09/Konjac-Gum_Hydrocolloid-Sources-and-Roles.jpg)
4. From Fruit Peel - Pectin
![Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids 5 Pectin_Sources and Roles of 6 Common Food Hydrocolloids](https://ginobiotech.com/wp-content/uploads/2022/09/Pectin_Sources-and-Roles-of-6-Common-Food-Hydrocolloids.jpg)
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
![Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids 6 Flaxseed Gum_Hydrocolloid Sources and Roles](https://ginobiotech.com/wp-content/uploads/2022/09/Flaxseed-Gum_Hydrocolloid-Sources-and-Roles.jpg)
6. From Animal Skin or Bone - Gelatin
![Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids 7 Gelatin_Sources and Roles of 6 Common Food Hydrocolloids](https://ginobiotech.com/wp-content/uploads/2022/09/Gelatin_Sources-and-Roles-of-6-Common-Food-Hydrocolloids.jpg)
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.
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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.
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