Thickening & Gelling Agents
Improving the textures of your dish
Hydrocolloids are functional carbohydrates used in many foods to enhance their texture and quality. Hydrocolloids add viscosity, texture, or mouthfeel to food products like ice cream, sauces, and dressings, processed meat, dairy desserts, bakery products, confectionery, and beverages.
What do hydrocolloids do in food?
The texturizing properties of hydrocolloids are very wide and cover a range of different functions within food: thickening, gelling, generating mouth-feel, film-forming, foaming, improving bake-stability, improving freeze-thaw stability, preventing crystal growth, stabilizing suspensions or emulsions, and encapsulation.
Get in contact
Learn more about our thickening and gelling agents and the solutions we can offer you for your product. Contact our food experts at Brenntag Food & Nutrition.
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