Hydrocolloids 

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.

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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.

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Ontdek ons uitgebreide assortiment hydrocolloïden

At SNICK EuroIngredients we offer hydrocolloids from our partners Cargill and 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.

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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. 

Hier vindt u reeds een greep uit ons standaardgamma:

Algogel®

Satialgine®

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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.

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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

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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,... 

Below, you can find a part of our range:

  • Viscogum ™ 
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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,...

SNICK EuroIngredients is the exclusive distributor of Cargill xanthan in the Benelux.

Below, you can find a part of our range.

  • Satiaxane™ 
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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,...

SNICK EuroIngredients is the exclusive distributor of Cargill pectins in the Benelux.

Below, you can find a part of our range:

  • Unipectine™ HM
  • Unipectine™ LM
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Hydrocolloids completely to your consumers taste 

 

Looking for hydrocolloids that meet specific requirements or expectations of your customer? Our experienced team of food technologists knows the answer. 

Customized hydrocolloids 

Are you unsure which hydrocolloid suits you best:  

  • food product 
  • composition 

  • budget 
  • production process 

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.  

Keeping up with recent trends 

With our hydrocolloids, you respond to such trends as:

  • Dairy-free nutrition  
  • Meat substitutes 
  • Clean label 

Meer weten over consumententrends en marktevoluties?

Ontdek de 10 belangrijkste tendensen in ons trendrapport vol sprekende voorbeelden en praktische tips.