Hydrocolloids for the food industry

In addition to taste and colour, the texture of food is an important aspect in the food industry. The texture of food is reinforced and stabilised by hydrocolloids as thickeners and gelling agents.
The water-holding and film-forming properties of hydrocolloids are already widely used in processed foods.


The term hydrocolloids (from the Greek hydro ‘water’ and kolla ‘glue’) covers a large group of polysaccharides and proteins that dissolve in water as colloids and show a high capacity for gel formation. Almost all hydrocolloids originate from nature. They are obtained using different methods and are often additionally modified in order to specifically control their properties.

Hydrocolloids are hydrophilic molecules with a high molecular weight. They are used as functional ingredients in food development to increase food consistency, improve the gelling effect and control the microstructure, texture, flavour and shelf life.

Hydrocolloids, such as guar gum, can be used to increase the water content in the dough and disrupt the retrogradation of starch.

MIAVIT Food specializes in creating customized hydrocolloid blends according to customer requirements.

Applicable in:

  • Meat analogues
  • Desserts
  • Sauces and gravies
  • Dairy beverages

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