Hydrocolloids increase the viscosity and improve mouth feel and stability of all kinds of foods such as soups, sauces, ice cream and ready meals. We offer hydrocolloids from natural sources, such as pectins, xanthan gum and alginates.
At SNICK EuroIngredients we offer hydrocolloids from our partner Algaia. These single ingredients are suitable for all sectors of the food industry.
Choose from our wide range of hydrocolloids, or contact our food technologists to develop a custom product incorporating hydrocolloids.
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.
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 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
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,...
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.
Looking for hydrocolloids that meet specific requirements or expectations of your customer? Our experienced team of food technologists knows the answer.
Are you unsure which hydrocolloid suits you best:
Our food technologists will gladly assist you in your choice.
In addition, you can also contact SNICK EuroIngredients to purchase a small quantity of hydrocolloids.
With our hydrocolloids, you respond to such trends as:
Ontdek de 10 belangrijkste tendensen in ons trendrapport vol sprekende voorbeelden en praktische tips.