My Hydrocolloid Companion Table: Compare Gums, Pectins & Stabilizers
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My Hydrocolloid Companion Table
Welcome toΒ My Hydrocolloid Companion Table β a clear, side-by-side guide to the most important gums, pectins, and stabilizers in modern food science. While your Hydrocolloid Comparison TableΒ offers a quick overview, this companion table goes further, helping chefs, bakers, and food innovators compare functional properties, usage levels, and real-world applications at a glance. Think of it as your personal reference sheet when choosing the right hydrocolloid for any recipe or formulation.
Search and filter common gums, pectins, gelatins, and related ingredients. Click any ingredient to see full guides and recipes.
| Ingredient | Primary function | Vegan | Typical use % | Hydration / activation | Sets / key trigger | Texture / notes | pH & stability | Best uses & synergies |
|---|---|---|---|---|---|---|---|---|
| Agar-Agar | Gelling | Yes | 0.5β2.0 | Hydrate & dissolve near boil (85β95Β°C) | Sets on cool; no ions needed | Firm/brittle, thermo-reversible; poor freeze-thaw | Avoid strong acid; best β₯pH ~3.5 | Terrines, gels; synergy with LBG/Konjac to reduce brittleness |
| Gelatin | Gelling | No | 0.6β1.7 | Bloom in cold, dissolve ~50β60Β°C | Sets on cool (thermo-reversible) | Soft/elastic; clean melt | Works ~pH 4β9 | Panna cotta, gummies, aspic |
| Xanthan Gum | Thickening / stabilizing | Yes | 0.05β0.3 | Hydrates cold or hot | Shear-thinning viscosity | High stability; suspends solids | Stable wide pH, freeze-thaw excellent | Dressings, sauces; strong synergy with LBG/guar/konjac |
| Guar Gum | Thickening | Yes | 0.2β0.8 | Hydrates cold; faster with shear | N/A (no gel) | High cold viscosity | Best ~pH 4β10 | Gluten-free baking; synergy with xanthan |
| Locust Bean Gum | Thickening / stabilizing | Yes | 0.1β0.5 | Hydrates best hot (β85β90Β°C) | N/A (no gel alone) | Creamy body; slows ice growth | Good dairy stability | Ice cream, yogurt; synergy with xanthan & ΞΊ-carrageenan |
| Tara Gum | Thickening / stabilizing | Yes | 0.1β0.5 | Hydrates warm-hot (~60β80Β°C) | N/A | Balanced body; clean flavor | General pH tolerant | Dairy, sauces; synergy with carrageenan/xanthan |
| Gum Arabic (Acacia) | Emulsifying / stabilizing | Yes | 0.2β1.0 | Hydrates cold | N/A | Very high solubility; film-forming | Wide pH; beverage stable | Beverage emulsions, confectionery |
| Gum Tragacanth | Thickening / stabilizing | Yes | 0.1β0.5 | Hydrates slowly (cold); allow time | N/A | Acid-tolerant, smooth body | Acid stable | Icings, confectionery, sauces |
| Sodium Alginate | Gelling / thickening | Yes | 0.5β2.0 | Hydrates cold (shear helps) | Gels with CaΒ²βΊ (cold-set) | Irreversible, tender to firm | Broad pH; acid may weaken | Spherification, noodles; pair with CaClβ/Ca-lactate |
| Calcium Alginate | Gelled form (result) | Yes | β | N/A (insoluble gel) | From alginate + CaΒ²βΊ | Heat-stable cold-set gel | pH tolerant | Encapsulation, beads/spheres |
| Carrageenan (Kappa) | Gelling | Yes | 0.2β1.0 | Hydrates hot | Strong gel with KβΊ | Firm/brittle; dairy-friendly | Best above ~pH 4 | Chocolate milk, processed cheese; synergy with LBG |
| Carrageenan (Iota) | Gelling | Yes | 0.2β1.0 | Hydrates hot | Elastic gel with CaΒ²βΊ | Soft, cohesive; low syneresis | Good dairy stability | Dairy desserts, gummies |
| Carrageenan (Lambda) | Thickening / stabilizing | Yes | 0.1β0.5 | Hydrates cold/hot | Does not gel | Silky viscosity | Acid tolerant in beverages | Chocolate milk, protein shakes |
| Gellan Gum (Low Acyl) | Gelling | Yes | 0.05β0.3 | Hydrates β₯85β90Β°C | Sets on cool (cations) | Firm/brittle, very clear; great freeze-thaw | Wide pH | Cuttable gels, fluid gels |
| Gellan Gum (High Acyl) | Gelling | Yes | 0.05β0.5 | Hydrates β₯85β90Β°C | Sets on cool (cations) | Soft/elastic, creamy mouthfeel | Wide pH; heat stable gels | Dairy/alt-dairy, puddings |
| Pectin (HM) | Gelling | Yes | 0.5β1.0 | Hydrates hot | Requires high sugar & low pH | Classic jam/jelly set | Best pH ~2.8β3.4 | High-sugar jams & glazes |
| Pectin (LM) | Gelling / stabilizing | Yes | 0.3β1.0 | Hydrates hot | Gels with CaΒ²βΊ (low sugar) | Thermally stable, low syneresis | Acid dairy tolerant | Low-sugar jams, acidic milk drinks |
| Methylcellulose | Hot gelling / foams | Yes | 0.5β2.0 | Hydrates cold; gel on heat | Thermo-reversible (hot-set) | Unique hot gels; film-forming | Broad pH | Hot gels, batters, vegan meats |
| Lecithin | Emulsifier / foaming | Yes* | 0.3β1.0 | Hydrates; shear disperses | Reduces surface tension | Stabilizes emulsions/foams | pH flexible | Vinaigrettes, airs; synergizes with xanthan (*verify source) |
| Konjac Glucomannan | Gelling / thickening | Yes | 0.2β1.0 | Hydrates cold; heat/alkali strengthen | Thermo-stable elastic gels | Very high viscosity at low % | Stable; good freeze-thaw | Noodles, gummies; synergy with xanthan/ΞΊ-carrageenan |
| CMC (Carboxymethyl Cellulose) | Thickening / stabilizing | Yes | 0.2β1.0 | Hydrates cold | N/A | Smooth body; controls ice growth | Acid grades available | Ice cream, sauces, bakery |
Notes: Use ranges are typical starting points; optimize per formulation, solids, pH, salts, and process. βVeganβ reflects typical sourcing; confirm supplier specs for your SKUs.
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About the Author Ed is the founder of Cape Crystal Brands, editor of the Beginnerβs 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. β Ed |
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