Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

Hydrocolloid Compatibility Matrix

Hydrocolloid Compatibility Matrix: Discover Which Gums and Pectins Work Best Together

August 21, 2025

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Introduction

When working with hydrocolloids, the magic often happens when two or more are combined. Some pairings create smooth, stable textures, while others may clash or weaken a formulation. To simplify this, we designed the Hydrocolloid Compatibility Matrix — a visual guide showing which hydrocolloids work best together.

Why This Matrix Matters

Hydrocolloid interactions can make or break your recipe. This matrix provides:

A quick reference for synergistic pairings.
Guidance on which combinations to avoid.
Practical insights for both chefs and food scientists.

How to Use the Matrix

Each cell in the matrix highlights the compatibility level between two hydrocolloids:

Xanthan Gum + Guar Gum: High synergy, creating increased viscosity.
Carrageenan + Locust Bean Gum: Classic pairing that yields strong, elastic gels.
Agar + Pectin: Generally not recommended, as they don’t enhance each other’s gelling.

By understanding these interactions, you can improve texture, stability, and mouthfeel in your recipes.

Download the Matrix

This tool helps ensure your formulations are both reliable and innovative, whether you’re testing in a commercial kitchen or experimenting at home.

Hydrocolloid Compatibility Matrix Applications Table

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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Hydrocolloid Compatibility Matrix: Discover Which Gums and Pectins Work Best Together