Alginates What are Alginates? Alginates are natural polysaccharides derived from marine brown algae. They have unique properties which make them a valuable component of many applications. In foods and bakery formulations, they are used to: Stabilize dispersions Increase viscosity Form gels Improve their overall texture Origin Alginates were [...]
Agar Also known as Agar-Agar and Gelosa What is Agar? Agar is the dried colloidal polysaccharide extract of certain marine algae which finds use in the food industry for its ability to gel and hold water. A powdered form can be odorless or have a slight odor and is usually white or pale [...]
Gums Also Known as Hydrocolloids What are Gums? Gums, or hydrocolloids, are hydrophilic, non-starchy carbohydrate polymers. They are used in food and bakery products as viscosity enhancers and gelling agents and to impart desirable textural and sensory properties. They can serve as dietary fiber ingredients, as well as extend shelf life due to [...]
