What is Agar-Agar?
Plant-based gelling agent for firm, glossy gels.
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Ingredient Guides
Explore our “What is…?” series for hydrocolloids—origins, properties, uses, pairings, and recipes.
Tip: Each guide links to our Hydrocolloid Glossary, Comparison Chart, and Compatibility Matrix.
What is Alginate (Sodium)?
Calcium-reactive gellant for spherification & encapsulation.
Read GuideWhat is Alginate (Calcium)?
Forms heat-stable gels; common in reverse spherification.
Read GuideWhat is Acacia (Gum Arabic)?
Emulsifier & film former for beverages and confections.
Read GuideWhat is Carrageenan (Kappa)?
Strong, brittle gels—great with potassium & dairy.
Read GuideWhat is Carrageenan (Iota)?
Soft, elastic gels—calcium friendly, freeze–thaw tolerant.
Read GuideWhat is Carrageenan (Lambda)?
Non-gelling thickener for creamy mouthfeel in cold systems.
Read GuideWhat is CMC (Cellulose Gum)?
Stable thickener for beverages, sauces & bakery.
Read GuideWhat is Gellan Gum (High-Acyl)?
Soft, elastic gels; great clarity in beverages.
Read GuideWhat is Gellan Gum (Low-Acyl)?
Firm, brittle gels—excellent heat stability.
Read GuideWhat is Guar Gum?
High viscosity thickener; great in cold water systems.
Read GuideWhat is Gum Tragacanth?
Classical stabilizer/emulsifier for confectionery.
Read GuideWhat is HPMC (Hypromellose)?
Cellulose ether; film former & texture modifier.
Read GuideWhat is Konjac (Glucomannan)?
Very high viscosity; synergistic gels with xanthan/carrageenan.
Read GuideWhat is Locust Bean Gum?
Synergy with kappa carrageenan for elastic dairy gels.
Read GuideWhat is Methylcellulose?
Thermo-gelling; useful for hot foams & coatings.
Read GuideWhat is Pectin (HM)?
Classic sugar-acid set for jams & fruit gels.
Read GuideWhat is Pectin (LM)?
Calcium-set pectin for low-sugar systems.
Read GuideWhat is Starch (Modified/Pregel)?
Convenient cold-thickening & stability improvements.
Read GuideWhat is Sodium Citrate?
Buffer/chelating salt—controls calcium & improves emulsions.
Read GuideWhat is Tara Gum?
Smooth thickener for sauces, dressings & bakery.
Read GuideWhat is Xanthan Gum?
Versatile thickener/stabilizer for sauces & GF baking.
Read GuideWhat is Gelatin?
Animal-derived protein gellant; thermo-reversible.
Read GuideWhat is Lecithin?
Phospholipid emulsifier; stabilizes foams & dressings.
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Guar Gum
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