FOOD & BEVERAGE INDUSTRY

Quality Food Hydrocolloids for Optimal Texture and Stability

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Hydrocolloids

Essential Ingredients for Modern Food & Drink Production

Hydrocolloids play a crucial role in food and beverage formulation. In processed foods, no other group of ingredients contributes more to viscosity, texture and body like hydrocolloids.

Our food-grade ingredients are used in the production of everything from baked goods and dairy to sauces, dressings, confectionery and beverages.

We collaborate closely with food and drink manufacturers to supply high-quality hydrocolloids and functional ingredients, ensuring consistency and performance across a range of applications.

Benefits of Hydrocolloids in Food Processing and Manufacture
  • Enhanced texture and mouthfeel
  • Improved stability and consistency
  • Extended shelf life and preservation
  • Moisture retention
  • Emulsification and thickening
Explore all hydrocolloids

Chemicals

In addition to hydrocolloids, we also supply essential food-grade chemicals, including:

Maltodextrin
Citric Acid
Ascorbic Acid
Sodium Tripolyphosphate
Potassium Sorbate
Sorbic Acid
Trisodium Citrate

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Our food & Beverage Hydrocolloids

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Food & Beverage

Agricultural & Environmental Applications

Household, Personal & Consumer Products

Industrial & Chemical Applications

Multiple Grades

Carboxymethyl Cellulose (CMC)

Carboxymethyl Cellulose (SCMC, CMC, Cellulose Gum) is a water-soluble cellulose derivative that forms a clear, colourless and viscous solution, stable across a wide pH range.

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Food & Beverage

Household, Personal & Consumer Products

Industrial & Chemical Applications

Multiple Grades

Carrageenan

Carrageenan is a natural hydrocolloid extracted from red seaweed. It is typically used for its thickening, gelling, stabilising and emulsifying properties in the food, pharmaceutical and personal care industries.

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Food & Beverage

Agricultural & Environmental Applications

Household, Personal & Consumer Products

Industrial & Chemical Applications

Multiple Grades

Guar Gum

Guar Gum is a natural polysaccharide derived from guar beans. This versatile hydrocolloid provides thickening, stabilising and binding properties, along with high water-holding capacity, making it ideal in a range of food and non-food applications.

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Food & Beverage

Agricultural & Environmental Applications

Household, Personal & Consumer Products

Multiple Grades

Gum Arabic

Gum Arabic is a natural hydrocolloid, formed from the sap of the Acacia tree. It is a versatile and highly soluble thickener, emulsifier, stabiliser and film-forming agent.

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Food & Beverage

Agricultural & Environmental Applications

Household, Personal & Consumer Products

Industrial & Chemical Applications

Multiple Grades

Hydroxypropyl Methyl Cellulose (HPMC)

Hydroxypropyl Methyl Cellulose (HPMC) is a water-soluble cellulose ether derived from plant fibres. Its properties mean that it can be used as a thickener, stabiliser, emulsifier and film-forming agent.

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Food & Beverage

Household, Personal & Consumer Products

Industrial & Chemical Applications

Multiple Grades

Methyl Cellulose (MC)

Methyl Cellulose (MC) is a water-soluble cellulose ether derived from natural plant fibres. Widely used in industries, ranging from food and personal care to pharmaceuticals and construction.

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Food & Beverage

Agricultural & Environmental Applications

Household, Personal & Consumer Products

Industrial & Chemical Applications

Multiple Grades

Sodium Alginate

Sodium Alginate is a naturally occurring polysaccharide extracted from brown seaweed. It is used as a gelling, thickening and stabilising agent and offers excellent water-binding properties.

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Food & Beverage

Industrial & Chemical Applications

Household, Personal & Consumer Products

Multiple Grades

Starch

Starch is a versatile carbohydrate polymer derived from plant sources, including wheat grains, potato tubers and corn kernels.

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Food & Beverage

Agricultural & Environmental Applications

Household, Personal & Consumer Products

Multiple Grades

Xanthan Gum

Xanthan Gum is a polysaccharide produced through the fermentation of glucose or sucrose. This versatile hydrocolloid is widely used in food and industrial applications to modify viscosity and stabilise formulations.

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