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Hydrocolloid Substitution Table: Replacing Xanthan, Guar, Agar & More
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Updated January 24, 2026
Quick Answer
Hydrocolloids are not interchangeable 1:1. This substitution table shows what you can realistically replace, approximate ratio ranges, and the texture tradeoffs to expect—so you can rescue a recipe instead of starting over.
Most substitution failures happen because hydrocolloids do different jobs. Some thicken, some gel, some stabilize emulsions, and some do several at once—but with very different textures.
Use this table when you’re missing an ingredient mid-recipe and need the *least bad* replacement. It won’t make everything identical—but it can save the batch.
Hydrocolloid Substitution Table (Emergency Use)
When to use: when the original ingredient is unavailable and restarting isn’t an option.
| Original ingredient | Possible substitute | Approx. ratio | Texture warning |
|---|---|---|---|
| Xanthan gum | Guar gum | 1 : 1 (start lower) | Softer, less elastic; overuse feels pasty |
| Xanthan gum | Locust bean gum | 1 : 1 | Slower hydration; creamier but weaker alone |
| Guar gum | Xanthan gum | 0.7 : 1 | More elastic; can feel slimy if overdosed |
| Agar agar | Gelatin | 3–4 : 1 (gelatin : agar) | Softer, melts at warm temperatures |
| Gelatin | Agar agar | 0.25–0.33 : 1 | Firmer, brittle; no melt-in-mouth |
| Pectin (LM) | Agar agar | 0.6–0.8 : 1 | Cleaner break, less elasticity |
| Carrageenan (kappa) | Agar agar | 0.8–1 : 1 | More brittle; loses dairy elasticity |
| CMC / cellulose gum | Xanthan gum | 0.6–0.8 : 1 | Less smooth; more elastic mouthfeel |
Substitutions That Usually Work
- Xanthan ↔ Guar: reasonable swaps for thickening liquids when elasticity isn’t critical.
- Agar ↔ Gelatin: works for shape-setting, not for mouthfeel.
- Locust bean gum ↔ Guar: both add body, but LBG hydrates slower.
- CMC → Xanthan: acceptable for stabilization, not identical smoothness.
Substitutions That Commonly Fail
- Agar for gelatin in mousse, panna cotta, marshmallows (too brittle).
- Xanthan alone for true gels (it thickens, it does not gel).
- Pectin swaps without matching sugar or calcium conditions.
Best Substitutions by Application
| Application | Safer substitutions | Notes |
|---|---|---|
| Salad dressings | Xanthan ↔ Guar | Start low; overuse feels gummy |
| Sauces & soups | Xanthan, Guar, CMC | Avoid agar unless you want set texture |
| Jams & fruit gels | Pectin → Agar | Expect firmer, less elastic gel |
| Plated gels | Gelatin → Agar | Works for shape, not melt |
| Beverage suspension | Xanthan → CMC | CMC gives cleaner mouthfeel |
Frequently Asked Questions
Is there a true substitute for xanthan gum?
No perfect one. Guar or locust bean gum can replace thickening, but not xanthan’s elasticity and stabilization exactly.
Can I replace agar with gelatin?
Yes for shape-setting, but expect a softer gel that melts at warm temperatures.
Why do hydrocolloid substitutions feel “off”?
Because each hydrocolloid creates a different gel or viscosity network. Matching function is more important than matching weight.
What’s the safest way to substitute?
Start lower than the table suggests, hydrate properly, and adjust in small steps.
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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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