Thickening & Gelling agents (Hydrocolloids)
Hydrocolloids are functional carbohydrates used in many foods to enhance their texture and quality. Hydrocolloids add viscosity, texture or mouth feel 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 touch
Contact our Food experts at Brenntag Food & Nutrition to learn more about our thickening and gelling agents and the solutions we can offer you for your product.