Alginates
Alginates
Alginate is a natural occurring polysaccharide, extracted from brown seaweed. It is used as a gelling or thickening ingredient in lots of food applications such as ice cream, snacks, dressings, puddings, creams, cheese and instant products. It can also be used to create non-thermoreversible gels that can be useful in e.g. juice and meat applications.
Carrageen
Carrageen
Carrageenan is a natural occurring polysaccharide, extraced from red seaweed.
It is used for its gelling, thickening and stabilizing characteristics. The specific interaction with proteins and synergetic functioning in combination with other hydrocolloids ensures that they are applicable in several food related sectors.
With its typical applications in whipped cream, meat substitutes and dairy substitutes, carrageenan is often used as a substitute for gelatine.
Guar gum
Guar gum
Guar gum is a natural occurring polysaccharide, extracted from the seeds of the guar plant.
It is used in the food industry as a thickener or stabiliser in various applications such as ice cream, pastry and bakery products, sauces, soups, complete blends.
It is characterised by the development of instant viscosity at room temperature (cold soluble) and the creation of a long texture with low flavour transmission
Locust bean gum
Locust bean gum
Locust bean gum is a natural occurring polysaccharide, extracted from the seeds of the carob tree.
It is used in the food industry as a thickener or stabiliser in various applications such as ice cream, pastry and bakery products, sauces, soups, complete blends,...
Xanthan gum
Xanthan gum
Xanthan gum is a polymer, produced through the microorganism Xanthomonas campestris.
It is used in all sectors in the food industry because of its thickening and stabilising characteristics. Xanthan is one of the most successful hydrocolloids due to its unique functionality in several extreme environments such as high salinity, low pH, high shear, freezing and thawing. It is used in various applications in the food industry such as puddings, ice cream, sauces, dressing, instant powders, complete blends,...
Pectin
Pectin
Pectin is a natural component, occurring in several plants but mainly in citrus fruits and apples.
It is used in various applications such as jams, confectionery, beverages, dairy products, ready-made products,...
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Get the texture you are looking for
Use hydrocolloids as a thickener or gelling additive to give your product a full texture. With pectins, locust bean gum, xanthan gum and other types of hydrocolloids, product properties are also preserved for a longer time.
At SNICK EuroIngredients, we extract hydrocolloids from plants and seaweed or we create them with micro-organisms. Add them to your product to ensure high quality and longer shelf life. This way, your consumer can enjoy the unique taste, texture, color and functionalities of your food product even more.
