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Applications
APPLICATIONS GUIDE
Foods & Beverages
Hydrocolloids have a wide array of functional properties in Foods & Beverages, including thickening, gelling, emulsifying, stabilization, coating and etc.
Hydrocolloids have a profound impact on food properties when used at levels ranging from a few parts per million for carrageenan in heat-treated dairy products to high levels of acacia gum, starch, or gelatin in jelly confectionery.
Confectionery
Jelly Pudding
Dairy
Frozen Desserts lce Cream
Bakery
Beverage
Sauces & Dressings
Meat
Beer
Biotechnology
The use of agar in biotechnology/bacteriology is one of the most important uses requiring strict physicochemical control, and the absence of hemolytic substances and, more importantly and difficultly, the absence of any bacterial inhibitors.
Plant Tissue Culture
