Hydrocolloids are mainly natural substances of plant or microbiological origin, which due to their properties are of unique functionality for food industry. Thanks to them it is possible to produce many well-known food products such as chewing gums, yogurts, low sugar jams, sauces and ready meals as well as cheap meat products. Depending on chemical composition and type, hydrocolloids even at at low dosages play a significant role as thickening agents, water binding agents as well as
foam, suspension and emulsion stabilizers. Hydrocolloids give a proper structure to our products improving mouthfeel, giving a feeling of satiety and in dietary products they prolong the time of ingesting nutrients.
Commonly used in:
• Food concentrates to make custards, jellies and instant soups,
• Fermented products – for clarifying beers,wines and drinking honeys
• Bakery products - for better water binding and better structure
• Dairy products for stabilizing suspensions and emulsions
• Sweet snacks – for making sweets, cake icings, chewing gums
• Fruit and vegetable products – structure improvement of jams and vegetable sauces
• Sauces – stabilisation of sauces and mayonnaises
• Meat – for better water binding, stabilizing emulsions and stuffing thickening.