In the world of Food Science, hydrocolloids (aka, gums, polymers, stabilizers, thickeners) provide some of the greatest advantages in food product development. That said, hydrocolloids require technical expertise and as such are often used incorrectly or are not utilized at all due lack of familiarity. They are widely used in many formulations to improve textural attributes (ex: thickening; gelling) as well as shelf-life (ex anti-staling; syneresis control, crystal stabilization). Some typical applications are baked goods, beverages, condiments, dairy products, dressings, jams/jellies, pet food, sauces,soups, just to name a few.
With over 20 years of hands on experience in hydrocolloid formulations, Sandy can provide you with one-on-one expertise to accelerate your product development process. Here’s what you will need to know: