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Hydrocolloid Useage Guide
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HYDROCOLLOID USAGE
QUICK GUIDE
Essenal Raos & Results for Culinary and Food Science
Applicaons
Common Hydrocolloids and Their Funcons
Hydrocolloid Type Typical
Use
Funcon
Agar agar Gelling 0.2-2.0%
Firm, brile gel (heat stable)
Xanthan Gum Thickening 0.05-0.5%
Viscosity-Suspension
Guar Gum Thickening 0.2-1.0%
Cold-soluble thickener, creamy texture
Carrageenan Gelling 0.2-1.5%
Firm, brile gel with dairy
Sodium Alginate Gelling 0.5-1.0%
Spherificaon with calcium, cold gelling
Locust Bean Gum Thickening 0.1-0.5%
Improves elascity and stability
Pecn (HM) Gelling 0.5-1.5%
High sugar jams and jellies
Texture Guide by Dosage
Texture Target Light Firm
Gel 0.2% 0.5%
Thick Sauce 0.1% 0.8%
Pudding/Custard 0.2% 1.2%
Please Note: Percentages vary by hydrocolloid. Always test and adjust.
Compliments of Cape Crystal Brands
Offering Natural Food Gums, Thickeners, Emulsifiers & Gelifiers for Modern Cooking.
hps://www.capecrystalbrands.com | [email protected]
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PRO FORMULATION TIPS
& CALCULATION ACESS
Hydrocolloid Tips and Tricks
Bloom Before Mixing—Always hydrate powders before blending .
Watch the pH—Some gums are pH-sensive (especially pecn and carrageenan).
Temperature Control—Certain gums (like agar) require boiling.
Always Pre-Mix—Blend into dry ingredients to avoid clumping.
Texture Target Light
Xanthan Guar
Beer suspension, creaminess
Kappa Carrageenan LBG
Strong, elasc dairy gels
Pecn Calcium
Low-sugar gels (LM pecn)
Alginate Calcium Bath
Spherificaon
Texture Target Light Firm
Too Runny Underdosed / wrong gum Increase dosage
Weeping Gel Syneresis / pH imbalance Adjust formula or blend types
Slimy or Stringy Too much guar or xanthan Reduce amount / blend with starch
Griy Poor hydraon Premix and fully dissolve
Smart Pairings
Having Trouble?
You Can Access Helpful Hydrocolloid Calculators at:
Visit: hps://www.capecrystalbrands.com/pages/important-tools-and-helpful-calculators
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Hydrocolloid E-number Applicaon Hydraon
Temp (°C)
Category
Agar agar E406 Gelling agent for desserts, plant-based gels 85–95 Gelling
Arabic gum E414 Emulsifier and stabilizer in beverages Room temp Emulsify-
ing
Carrageenan (iota) E407 So, elasc gels with calcium; used in dairy 70–80 Gelling
Carrageenan (kappa) E407 Firm brile gels with potassium; dairy, deli meats 70–80 Gelling
Carrageenan (lambda) E407 Thickener for dairy and cold liquids Room temp Thickening
CMC E466 Thickener for sauces Room temp Thickening
Chitosan N/A Clarifier in wine
50–60
Specialty
Gelatin E441 Gels in desserts
50–60
capsules
Gellan Gum (High-Acyl) E418 Elastic gels for dairy desserts and beverages
85–95
Gelling
Gellan Gum (Low-Acyl) E418 Firm
85–95
Gelling
Guar Gum E412 Thickener in baked goods Room temp Thickening
HPMC E464 Film former
70–90
Thickening
Locust Bean Gum E410 Thickener for dairy and sauces
85–90
Thickening
Methylcellulose E461 Thermo-gelling in meat analogues Room temp Thickening
Pectin (High-Methoxyl) E440 Jams and jellies with high sugar and acid
60–80
Gelling
Pectin (Low-Methoxyl) E440 Low-sugar jams using calcium to gel
60–80
Gelling
Pullulan E1204 Edible films Room temp Film-
forming
Sodium Alginate E401 Spherification and restructured foods
70–85
Gelling
Tara Gum E417 Dairy stabilization
85–90
Thickening
Xanthan Gum E415 Salad dressings Room temp Thickening
Master Chart of
Common Hydrocolloids
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Trade Secrets to
Mastering Hydrocolloids
Learn to unlock smoother textures, clearer gels, and perfect results with these
important expert’s seven trade secrets for high quality hydrocolloid outcomes.
1. Pre-Mix to Prevent Clumps
Never add hydrocolloids directly to water! Blend first with sugar, oil, or glycerin to prevent “fish eyes”
and ensure even dispersion.
2. Watch the Temperature
Hydraon temps maer. Too cold = underperforming. Too hot = breakdown. Use a thermometer and
follow the hydraon guidelines from Page 3.
Tip: Gelan breaks down above 70°C. Pecn sets too early if overheated.:
3. Pairing Gums Can Boost Performance
Some hydrocolloids form amazing synergies:
- Xanthan + Locust Bean Gum = Elasc, melt-in-mouth texture (used in vegan cheese).
- Kappa Carrageenan + Gellan (low-acyl) = Strong, brile clear gels.
- Low-Methoxyl Pecn + Calcium = Sugar-free jam success.
4. Mind Your Minerals
Hard tap water contains calcium that can spoil gelaon.
Use dislled water or control ion acvity with sequestrants like sodium citrate, especially for alginate
and LM pecn.
5. Go Easy on the Blender
Too much shear = trapped air and ruined texture.
Use your immersion blenders briefly—don’t whip it like whipped cream!
6. Let It Rest
Hydrocolloids need 10–30 minutes to reach full thickness or gel strength—even aer heang.
Be paent before judging the final result.
7. Label-Savvy Alternatives
Trying to stay “clean label”? Instead of one inmidang name like Carboxymethyl-
cellulose, use a blend of pecn + starch for consumer-friendly funconality.
For further informaon on hydrocolloids, refer to the reference book:
BEGINNER’S GUIDE TO HYDROCOLLOIDS
By Edmund McCormick & Dr. Muhammad Abdullah Sandhu
Available at: capecrystalbrands.com and Amazon.com
SCAN QR CODE
|
About the Author Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools. — Ed |
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