The Complete Guide to Hydrocolloids & Functional Ingredients

This hub links out to detailed guides on each ingredient—perfect for quick navigation and strong internal linking.

🌿 Plant-Based Gelling & Thickening Agents

• Agar-Agar
• Acacia (Gum Arabic)
• Locust Bean Gum
• Tara Gum
• Gum Tragacanth

🌊 Seaweed-Derived Hydrocolloids

• Carrageenan (Kappa)
• Carrageenan (Iota)
• Carrageenan (Lambda)
• Gellan Gum (High-Acyl)
• Gellan Gum (Low-Acyl)
• Alginate (Sodium)
• Alginate (Calcium)

🌱 Seed/Bean & Microbial-Fermented Hydrocolloids

• Guar Gum
• Konjac (Glucomannan)
• Xanthan Gum

🌾 Cellulose & Plant-Fiber Derivatives

• CMC (Cellulose Gum)
• HPMC (Hypromellose)
• Methylcellulose

🍎 Fruit/Plant Pectins & Starches

• Pectin (HM)
• Pectin (LM)
• Starch (Modified/Pregel)

🥛 Emulsifiers, Salts & Animal-Derived

• Lecithin
• Sodium Citrate
• Gelatin

📖 Frequently Asked Questions

What is a hydrocolloid?

A hydrocolloid is a substance that forms gels with water, used to thicken, stabilize, or gel foods.

Which are vegan-friendly?

Agar-agar, carrageenans, pectin, gellan gums, and alginates are popular vegan options.

What should I use for meltable vegan cheese?

Try carrageenan (kappa/iota) and sodium citrate for emulsification and meltability.