Hydrocolloids:
Stabilisers, Thickeners and Gelling Agents
Hydrocolloids are water-soluble polymers
with the ability to thicken, gel or stabilise aqueous
systems.
Whether you want to thicken a sauce, gel a dessert or stabilise
ice cream, there is usually more than one hydrocolloid
to
do the job.
Hydrocolloids can be
classified according to:
 Origin
Isolation
method
Function
Texture
Gel
reversibility with temperature
Gelling
time
Ionic
charge
 Click
here for
a summary of hydrocolloids and their properties 
The
HWA Gum Selector
To determine which hydrocolloid/s are right
for your application/product, use our Quick and Easy Gum
Selector.
For more information on any
of the following hydrocolloids that HWL supplies, please
click here:
Agar (E406)
CMC
(Carboxy Methyl Cellulose) (E466)
Guar
Gum (E412)
Gum
Tragacanth (E413)
Locust
Bean Gum (E410)
Pectins (E440)
Tara
Gum (E 417)
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