Technical / White Paper
How to select the right hydrocolloid?
Hydrocolloids are widely used in the food industry and offer a range of desired functions such as thickening, gelling and stabilisation. With guar gum pricing still at high levels, the need for flexibility in the selection of the correct hydrocolloid or blend of hydrocolloids is critical in order to develop alternative formulations, control costs and present the final product in its best way to the end consumer.
This document details the main properties across the hydrocolloid range and through comparison of their features and benefits, assists the decision making criteria to be adopted to select the product best suited for specific applications.