High-performance hydrocolloids or gums are a diverse group of polysaccharides and proteins characterized by their viscous dispersions and gels in water for thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions, inhibiting ice and sugar crystal formation, the controlled release of flavors, and more.

The key reason behind the use of hydrocolloids in food is their ability to control specific functions of viscosity and texture in food systems to help modify sensory properties, such as mouthfeel and desired texture. They ensure that structured products maintain their original shape and texture throughout the steps of processing from frying, cooking, freezing, and making the final preparations for serving.

Various particle sizes (granular to extra fine) and liquid forms are available in CMC, Curdlan, gelling agents, gums, HPMC, and Methylcellulose (MC) with tailored hydration properties to meet the needs of your processing equipment and formulation.