Hydrocolloid Selector

Pick your goal, base, and texture — get a pro recommendation with dosage and shop links.

Digital Brix Caviar Dispenser Digital PH Meter Food Safety Detector

Hydrocolloid Selector Tool

Choose your Goal?, Base?, and Texture?.

Open Hydrocolloid Comparison Hub
Soy-based & generalists Clean-label & specialties

Comparison at a Glance

Attribute Best Picks Why
Thickening (water) Xanthan, CMC Stable viscosity; xanthan suspends particulates, CMC = clean mouthfeel.
Dairy body / ice cream LBG + Kappa Gold-standard combo for melt & ice crystal control.
Firm cuttable gel Agar, Kappa Agar = firm & heat-tolerant; Kappa = brittle, strong gel.
Soft / elastic gel Iota, LM Pectin Iota = elastic gels; LM pectin sets low-sugar fruit systems (with calcium).
Acid-stable emulsions PGA Excellent stability for vinaigrettes/citrus syrups (acid environment).
Foams Sunflower Lecithin + Xanthan Lecithin stabilizes bubbles; a pinch of xanthan adds body.

Real-World Use Cases

★★★★★ Used by chefs, food scientists & makers in 20+ countries
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FAQ

Can I swap xanthan and guar 1:1?
Xanthan and guar overlap, but aren’t identical. As a quick test, start with xanthan at ~0.15–0.35% and guar at ~0.20–0.60%, then adjust for mouthfeel and shear.
What’s best for a low-sugar fruit gel?
LM Pectin plus a calcium source (ideally calcium lactate gluconate) gives reliable low-sugar sets.
How do I stabilize an acidic emulsion?
PGA is the go-to for acid-stable emulsions (vinaigrettes, citrus syrups). For neutral pH, sunflower lecithin works well.
Which gums pair best for ice cream?
LBG + kappa carrageenan remain a proven combo for controlling ice growth and melt.
What’s a good starting dose for xanthan?
Begin around 0.15–0.35% (1.5–3.5 g/kg), then titrate to your exact shear, pH, and solids.
Where can I learn more?
Browse All Chef-Grade Ingredients →
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