Hydrocolloids: Versatile Ingredients for Food Formulation
What are Hydrocolloids?
Hydrocolloids are various long-chain polymers that can interact with water and water-based solutions to thicken, stabilize emulsions, gel suspensions, or maintain moisture levels in foods. Some common hydrocolloids used in food formulation include:

- Gellan Gum
Gellan gum is a Hydrocolloids produced by the bacterial fermentation of sugars. It forms soft, elastic gels at low concentrations and thermoreversible gels. Gellan gum is often used to thicken sauces, soups, dressings and more. It has a low melting point of around 80°C.

- Carrageenan
Derived from seaweed, carrageenan proteins are used as stabilizers, thickeners, and texturizers. Different types of carrageenan proteins include kappa, iota and lambda carrageenan. They form strong thermally-irreversible gels and are often used in dairy products like yogurt and desserts.

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