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Ingredient Hub

Your shortcut to understanding our special food ingredients — practical answers to your top questions about thickeners, stabilizers, emulsifiers, and gelling agents.

Last updated: June 2025

Agar-Agar

Plant-based gelling agent from red algae.

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Xanthan Gum

Thickener & stabilizer from fermentation.

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Carrageenan

Gel or thicken dairy and plant-based foods.

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Guar Gum

Thickener from guar beans with cold-water solubility.

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Locust Bean Gum

Synergistic thickener from carob seeds.

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Fruit Pectin

Used in jams & jellies for gelling sweet spreads.

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Tara Gum

Clean-label thickener from Peruvian tara pods.

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Sodium Alginate

Seaweed-based for spherification & gels.

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Fruit Powders

Flavor-packed ingredients for baking & smoothies.

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Sunflower Lecithin

Natural emulsifier rich in phospholipids and choline.

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Gum Arabic

Acacia-derived stabilizer for beverages and flavors.

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Konjac Gum

Powerful thickener from konjac root, high in glucomannan.

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Source: Beginner's Guide to Hydrocolloids

Provided by Edmund McCormick, a leading ingredient consultant and author of the comprehensive 592-page reference Beginner’s Guide to Hydrocolloids. His expertise is widely recognized in the food science and specialty ingredient industries.

Not sure which hydrocolloid to use? Try our Selector Tool!