Hydrocolloids & Stabilizers

CARBOCRAFT supplies innovative solutions for thickening, gelling, emulsifying, whipping, encapsulating, and stabilizing, thereby improving the textural and mouthfeel characteristics of various food products. We offer a broad range of products for every application you can fathom, from Agar Agar, to Carrageenan, Cellulose Gum/Sodium Carboxymethyl Cellulose (CMC) to Gum Arabic, including Locust Bean Gum (LBG), as well as Guar, Tara, and Xanthan Gum. We have the right stabilizer for you!

What are hydrocolloids and stabilizers? How are they used, and in what applications? Hydrocolloids are substances that can form a gel or a thickened solution when mixed with water. They are derived from natural sources such as plants, seaweeds, and microbial fermentation. Hydrocolloids are commonly used in the food industry for their ability to improve texture, mouthfeel, stability, and shelf life. They can also enhance the overall sensory experience of food products. Stabilizers, on the other hand, are ingredients used to maintain the stability and uniformity of food products. They prevent separation, settling, or other undesirable changes that may occur during processing, storage, or transportation. Stabilizers help maintain the desired texture, appearance, and overall quality of many food products.

Emulsification: Hydrocolloids act as emulsifiers and can stabilize emulsions by keeping immiscible ingredients like oil and water blended and incorporated. They are used in a wide range of products, such as mayonnaise, salad dressings, and margarine.
Gelling: Some hydrocolloids, like agar agar, carrageenan, and pectin, can form gels. They are used in products like jams, jellies, and desserts to provide structure and stability.
Stabilizing: Hydrocolloids function as stabilizers by preventing ingredient separation or phase separation (e.g. preventing oil and water from separating in a salad dressing). Stabilizers can also help stabilize foams and improve the texture and stability of products like whipped cream, meringues, and mousses.
Suspension: Hydrocolloids and stabilizers help suspend solid particles uniformly in liquids, preventing settling or clumping. This is beneficial in products like fruit juices, smoothies, and sauces that contain particulates.
Texture enhancement: Hydrocolloids can modify the texture of food products, providing a smooth, creamy, or pleasant mouthfeel. They can create desirable textures in beverages, ice creams, and confectionery products.
Thickening: Hydrocolloids and stabilizers are used to increase the viscosity of liquid-based products, such as sauces, dressings, and gravies, providing them with a desired consistency, and enhancing their texture and mouthfeel.

CARBOCRAFT is proud to be collaborating with leading international producer POLYGAL, who supplies an innovative and complete range of hydrocolloids, stabilizers, and particularly galactomannans, under the brand POLYGUM.

WHAT ARE GALACTOMANNANS?

Galactomannans are a type of hydrocolloid belonging to the polysaccharide family. One of the most common sources of galactomannans is the seed endosperm of certain plants, such as locust bean (also known as carob) and guar beans. Galactomannans consist of a backbone of β-(1→4)-linked mannose units, with galactose units attached to some of the mannose units as side chains. The ratio of mannose to galactose units and the length of the chains can vary depending on the source.

Guar gum is a natural galactomannan polysaccharide derived from the endosperm of the seeds of the guar plant (Cyamopsis tetragonoloba). Guar gum comprises a linear chain of β-(1→4)-linked mannose units with galactose units attached to some of the mannose units as side chains. The ratio of mannose to galactose units in guar gum is approximately 2:1. Guar gum is dispersible in cold water and swells to form a viscous solution or gel. It exhibits a high water-holding capacity and can absorb and retain large amounts of water, forming a thickened or gelled consistency. Guar gum exhibits excellent thickening properties and is known for its high viscosity compared to many other hydrocolloids. Its viscosity is influenced by factors such as concentration, temperature, pH, and shear rates.
Locust bean gum (LBG), also known as carob gum or carob bean gum, is a natural galactomannan polysaccharide derived from the endosperm of the seeds of the carob tree (Ceratonia siliqua). Locust bean gum has a mannose to galactose ratio of approximately 4:1, meaning it has more mannose units compared to galactose units. Locust bean gum has a higher viscosity compared to guar gum. It is known for its excellent thickening properties and is often used as a high-viscosity thickener, in applications that require a more gel-like consistency, such as dairy products and desserts. Guar gum, with its lower viscosity, is often utilized in products like sauces, dressings, and beverages.
Tara gum is extracted from the endosperm of the seeds of the tara tree (Caesalpinia spinosa), which is native to Peru. It is a galactomannan gum with a mannose to galactose ratio of approximately 3:1, meaning it has more mannose units compared to galactose units. Tara gum is dispersible in cold water and forms a viscous solution, with a moderate to high viscosity. It exhibits good solubility, even in low temperatures.

Cassia gum is derived from the endosperm of the seeds of the Cassia tora or Cassia obtusifolia plant species, which are found primarily in India. Like tara gum, it is also a galactomannan gum composed of a chain of mannose units with galactose side groups, with a ratio of approximately 5:1, meaning it has more mannose units compared to galactose units. This gives it a higher content of mannose compared to tara gum. Cassia gum is less soluble in cold water compared to tara gum and requires higher temperatures or longer time for complete hydration. It has a lower viscosity compared to tara gum, making it suitable for applications where a lower thickening effect is desired

KEY ADVANTAGES OF POLYGUM 240 SERIES

POLYGUM 240 SERIES is odourless and taste-neutral
POLYGUM 240 SERIES exhibits excellent cold-solubility and high acid and temperature stability
POLYGUM 240 SERIES demonstrates synergistic effects with starches, with no gelling effect
POLYGUM 240 SERIES offers improved syneresis and delivers better flavour release
POLYGUM 240 SERIES imparts excellent mouthfeel (very creamy versus slimy)
POLYGUM 240 SERIES eliminates “string effects” associated with excess use of native guar gum
POLYGUM 240 SERIES yields efficient stabilisation of pulp and wholesome mouthfeel in fruit juices
POLYGUM 240 SERIES prevents formation of oil flange in soft drinks
POLYGUM 240 SERIES yields higher overrun and prevents ice crystal formation in frozen desserts
POLYGUM 240 SERIES is used as fat replacer in low fat applications to increase creaminess
POLYGUM 240 SERIES partially or completely substitutes locust bean gum (LBG)
POLYGUM 240 SERIES improves mouthfeel without “gummy” texture (simulates LBG mouthfeel)
POLYGUM 240 SERIES exhibits comparable viscosity to LBG
POLYGUM 240 SERIES can partially substitute xanthan gum in various formulations
POLYGUM 240 SERIES may be applied as a partial egg replacer in certain applications

REGARDLESS OF COMPLEXITY, WE DELIVER STABILITY

Regardless of the complexity of your application or stabilization need, we have a suitable product for you that will deliver consistent results! CARBOCRAFT has partnered up with the leading authority in the various fields of product stabilization, ensuring that we have the right solution for your unique and specific application. From premium grades of Agar Agar, to the highly efficient carboxymethylcellulose (CMC), to the full spectrum of highly functional carrageenan products, and finally on to exceptional qualities of xanthan gum,…whatever you need…we got it!

Agar Agar is a gelatinous substance derived from seaweed and is primarily composed of two polysaccharides, agarose and agaropectin. Agarose makes up the majority of agar agar and is responsible for the gel-forming properties, while agaropectin contributes to the gel’s strength and elasticity. The exact composition of agar agar can vary depending on the source and processing method. Here are some key advantages of agar agar:

ADVANTAGES OF AGAR AGAR

Gelling agent: Agar Agar is known for its excellent gelling ability, forming a solid and stable gel at low concentrations. It can create a wide range of textures, from soft and delicate to firm and elastic, depending on the concentration used. This makes it suitable for producing desserts, jellies, custards, and fruit preserves.
Vegan and vegetarian-friendly: Unlike traditional gelatine derived from animal sources, agar agar is plant-based and suitable for vegan and vegetarian diets. It offers a viable alternative to gelatine without compromising the gelatinous properties required in various food preparations.
Thermo-reversible gel: Agar Agar forms a gel that remains stable at room temperature but melts and softens when heated. This characteristic allows for easy reheating and reshaping of gelled food products, without losing any gelling properties.
High melting point: Agar Agar has a higher melting point compared to traditional gelatine. It can withstand higher temperatures without breaking down, making it suitable for hot desserts, soups, or sauces that require heat stability.
Stability and long shelf life: Agar Agar gels are resistant to degradation by enzymes, heat, or acid, providing stability to the food products they are used in. It also helps extend the shelf life of the food items due to its ability to inhibit bacterial growth.
Low-calorie and high-fibre: Agar Agar is low in calories but rich in dietary fibre. It adds bulk to food preparations without significantly contributing to calorific content. This makes it a suitable ingredient in various low-calorie and high-fibre food products.

Agar Agar offers multiple advantages as a gelling agent in a myriad of food applications, making it a highly sought after “trouble-shooter” and super-ingredient. Key applications include:

Bakery: Agar Agar is sometimes incorporated into bakery products to provide texture and stability. It can be used in fillings, icings, glazes, and cake gels.
Confectionery: Agar Agar can be used in making gummy candies, marshmallows, and chewy sweets due to its gelling and stabilizing properties.
Dairy alternatives: Agar Agar is utilized in plant-based dairy alternatives, including vegan cheeses, yoghurts, and milk-based products, to provide texture, gelling, and stabilization.
Desserts and jellies: Agar Agar is commonly used as a gelling agent in preparing desserts, such as fruit jellies, puddings, custards, and agar-based sweets.
Meat and seafood products: Agar Agar can improve texture and stability in meat and seafood products, such as sausages, pâtés, and surimi.
Molecular gastronomy: Agar Agar is popular among molecular gastronomists as it allows them to create unique textures and presentations. It is used in techniques such as “spherification”, creating caviar-like spheres and gel noodles.
Ready-to-eat meals: Agar Agar helps to create stable gels in ready-to-eat meals like canned soups, sauces, and gravies, improving their consistency and appearance.

Carboxymethylcellulose (CMC)

is a modified cellulose derivative, a natural polymer found in the cell walls of plants. CMC is produced by chemically modifying the cellulose through carboxymethylation, which introduces carboxymethyl groups onto the cellulose backbone. This modification imparts unique properties to CMC, making it a widely used ingredient and stabilizer in the food industry. Here are the primary applications of CMC as a stabilizer in food:

APPLICATIONS OF CMC

Emulsion stabilization: CMC helps stabilize emulsions by preventing the separation of immiscible substances, such as oil and water. It improves the stability of emulsions in salad dressings, mayonnaise, sauces, and dairy products.
Suspension and dispersion stabilization: CMC is used to stabilize solid particles in suspensions and improve dispersion in beverages and sauces. It prevents sedimentation and maintains uniform particle distribution, ensuring consistent quality and appearance.
Thickening and viscosity control: CMC acts as a thickening agent, imparting a desired viscosity to various food products. It contributes to the texture and mouthfeel of sauces, dressings, desserts, and dairy products, enhancing their stability and overall sensory experience.
Water binding and moisture retention: CMC has excellent water-binding properties, helping food products retain moisture and prevent syneresis or the release of water. It is used in bakery goods, processed meats, and frozen desserts to improve moisture retention, extend shelf life, and maintain product freshness.
Fat and calorie reduction: CMC can be used in fat-reduced or low-fat food products as a fat mimetic. It enhances the texture, mouthfeel, and creaminess associated with higher fat content. This allows for the formulation of reduced-fat or low-calorie versions of various food items without compromising texture or sensory characteristics.
Freeze-thaw stability: CMC helps improve the stability and texture of frozen food products during freezing and thawing cycles. It prevents water migration, ice crystal formation, and texture degradation, maintaining the overall quality of frozen desserts, ice creams, and frozen bakery goods.
Synergy with other stabilizers: CMC is often used in combination with other stabilizers, such as xanthan gum or carrageenan, to enhance their performance and create synergistic effects. This combination can further improve stability, texture, and overall quality in food applications.
Acid and heat stability: CMC remains stable under a wide range of pH levels and can withstand high temperatures, making it suitable for acidic food products and those requiring cooking or processing at high temperatures.

Carboxymethylcellulose (CMC) is a versatile ingredient and stabilizer used in various food applications due to its stabilizing, thickening, and water-binding properties. CARBOCRAFT specializes in the following key applications of CMC in the food industry:

Baby food: CMC is added in baby food formulations to improve texture, stability, and ease of swallowing. It helps maintain uniform dispersion of ingredients and prevents settling.
Bakery products: CMC is added to bakery goods, including bread, cakes, muffins, and pastries, to improve dough handling, increase water retention, extend shelf life, and enhance texture and volume.
Beverages: CMC is used in beverages, such as juices, soft drinks, and flavoured water, to stabilize pulp, cloudiness, and suspensions. It helps prevent sedimentation and ensures uniform dispersion of particles.
Dairy products: CMC is utilized in dairy products like ice cream, yoghurt, and cottage cheese to provide texture, prevent ice crystal formation, improve creaminess, and enhance stability during processing and storage.
Frozen desserts and confections: CMC is used in ice cream, sorbets, frozen novelties, and gelato to prevent ice crystal formation, improve texture, control melting, and enhance scoop-ability.
Gluten-free products: CMC is commonly employed in gluten-free products, such as bread, pasta, and baked goods, as a binder and texturizer. It helps replicate the structure and texture usually provided by gluten.
Meat and poultry products: CMC is utilized in processed meats, sausages, burgers, and poultry products as a binder and water-retaining agent. It helps improve water retention, texture, and juiciness, as well as prevent fat separation during cooking.
Pet food: CMC is used in wet pet food to enhance texture, improve mouthfeel, and stabilize suspensions. It helps prevent separation of ingredients and ensures a consistent product.
Ready-to-eat and convenience foods: CMC is used in various ready-to-eat and convenience foods, including canned soups, microwaveable meals, and instant mixes, to stabilize suspensions, emulsions, and improve texture and consistency.
Sauces and condiments: CMC acts as a stabilizer in sauces, dressings, gravies, and condiments to prevent phase separation, improve viscosity, and ensure a smooth texture. It enhances stability during storage and transport.

Carrageenan

is a complex polysaccharide derived from red seaweeds such as Chondrus crispus (Irish moss), Eucheuma spp., and Gigartina spp. Carrageenan can be classified into three primary types based on its molecular structure and properties, namely:

MOLECULAR STRUCTURE AND PROPERTIES OF CARRAGEENAN

Kappa Carrageenan: Kappa carrageenan forms rigid gels under specific conditions, primarily in the presence of potassium ions. This type of carrageenan is commonly used in dairy products like chocolate milk, ice cream, and yoghurts to provide texture, stabilize milk proteins, and prevent separation or syneresis.
Iota Carrageenan: Iota carrageenan forms soft gels when combined with calcium ions and is often used in applications where a more elastic gel is desired. It is particularly useful for thickening and stabilizing dairy-based desserts, as well as enhancing the texture of processed meats, canned pet foods, and fruit preparations.
Lambda Carrageenan: Lambda carrageenan does not gel but possesses excellent thickening and stabilizing properties. It is commonly used in products like sauces, dressings, and beverages, where a higher degree of viscosity and stability is desired without gel formation.

All three types of carrageenan can be used individually or in combination depending on the desired texture and functionality in various food applications.

Water binding: Carrageenan can bind and retain water, which helps improve the texture and moisture retention of food products. This property is particularly beneficial in preventing syneresis (liquid separation) in dairy products and enhancing the juiciness of meat and poultry products.

Viscosity control: Carrageenan can effectively control the viscosity of liquid food systems. It can thicken and stabilize sauces, dressings, and beverages, providing a desirable mouthfeel and preventing phase separation.

Gel formation: Depending on the type of carrageenan used and the presence of specific ions, it can form gels of varying textures, ranging from rigid to soft and elastic. This property is valuable in confectionery products, dairy desserts, and meat applications where gelling and texture enhancement are desired.

Synergistic effect: Carrageenan exhibits a synergistic effect with other hydrocolloids, such as locust bean gum and xanthan gum. When combined, they can enhance the thickening, stabilizing, and gelling properties, resulting in improved texture and functionality in various food applications.

pH stability: Carrageenan remains stable across a wide pH range, making it suitable for acidic, neutral, and alkaline foods. It can withstand high temperatures during processing without losing its stabilizing properties making it a highly useful and sometimes indispensable stabilizer!

Key applications of carrageenan as a food stabilizer include:

Dairy products: Carrageenan is widely used in dairy products like milk, cream, cheese, and yoghurt to prevent phase separation, improve texture, creaminess, and overall stability.
Processed meat: It is used in processed meats, such as sausages and luncheon meats, to improve water binding, reduce cooking loss, enhance texture, and minimize fat separation.
Confectionery: Carrageenan is utilized in confectionery products as a gelling agent, particularly in gummy candies, fruit jellies, and marshmallows.
Sauces and dressings: Carrageenan provides viscosity and stability to sauces, dressings, gravies, and condiments by preventing particle settling and separation.
Beverages: It is used in a variety of beverages like chocolate milk, plant-based milk alternatives, flavoured milk drinks, and nutritional beverages to improve texture, suspension of ingredients, and overall stability.

Xanthan gum

is a natural polysaccharide produced through fermentation by the bacterium Xanthomonas campestris. It is a high molecular weight anionic biopolymer made up of repeating strands of glucose, mannose, and glucuronic acid. Xanthan gum has excellent water solubility, even in cold water. It can quickly hydrate and disperse in liquids without the need for high temperatures or extended hydration times. Xanthan gum has a higher viscosity compared to guar gum, enabling it to produce thicker and more stable solutions at lower concentrations. Xanthan gum can synergistically interact with other hydrocolloids, such as guar gum. It can enhance the properties and functionality of other gums, leading to improved texture, stability, and mouthfeel in many different food products. Xanthan gum has excellent heat stability, maintaining its viscosity and functionality even at high temperatures. It can withstand a wide range of temperature conditions during food processing and cooking without breaking down or losing its thickening properties. Xanthan gum also exhibits pseudoplastic characteristics, meaning it displays a decrease in viscosity when subjected to shear stress but returns to its original viscosity once the stress is removed. This makes xanthan gum a highly useful and versatile stabilizer in many food applications!