Master Hydrocolloid Ingredient Comparison Table

Ingredient Source Primary Role Gel/Texture Activator / Synergy Typical Use Works Best In Guide
Agar Agar Red seaweed Gelling Firm, brittle, heat-stable Sets on cooling; tolerant to acid 0.5–2.0% Jellies, vegan gels, pastries Open
Sodium Alginate Brown seaweed Gelling / Encapsulation Calcium-gelled, elastic skin CaCl₂/Ca-lactate bath (spherification) 0.5–2.0% Molecular gastronomy, beads Open
Calcium Alginate Reaction product Finished gel (from alginate+Ca) Firm, heat-stable gel Formed by calcium crosslinking — Spheres, noodles, coatings Open
Kappa Carrageenan Red seaweed (Kappaphycus) Gelling / Stabilizing (dairy) Firm, brittle gels Potassium; synergy with LBG 0.2–1.0% Chocolate milk, cheese, meat Open
Iota Carrageenan Red seaweed (Eucheuma) Elastic gelling / Stabilizing Soft, elastic gels Calcium; great water retention 0.2–1.0% Dairy desserts, vegan cheese Open
Lambda Carrageenan Red seaweed (Gigartina) Thickening / Stabilizing (no gel) Viscous, creamy; no gel Boosts dairy/beverage stability 0.1–0.5% Chocolate milk, shakes, sauces Open
Gellan Gum (Low Acyl) Fermentation Gelling (firm, brittle) Brittle, clear gels; high clarity Cations (Ca/Mg/K); set on cooling 0.05–0.5% Fluid gels, layers, pâtés Open
Gellan Gum (High Acyl) Fermentation Elastic gelling / Stabilizing Soft, elastic, creamy gels Heat-stable; blends for textures 0.05–0.5% Dairy alts, desserts, sauces Open
Gelatin Animal collagen Gelling / Foaming / Film-forming Thermo-reversible, elastic Bloom strength matters; melts ~35°C ~0.5–3.0% (use-dependent) Panna cotta, gummies, aspics Open
Xanthan Gum Fermentation Thickening / Suspension Shear-thinning, stable viscosity Synergy w/ LBG for elastic gels 0.05–0.5% Dressings, sauces, GF baking Open
Guar Gum Legume seed (guar) Thickening / Moisture binding High viscosity, smooth body Synergy w/ xanthan & carrageenan 0.1–0.8% Frozen desserts, sauces, bakery Open
Locust Bean Gum (Carob) Carob seed endosperm Body / Synergy builder Heat-activated viscosity Strong synergy w/ xanthan & κ-car 0.1–0.5% Ice cream, dairy, sauces Open
Tara Gum Tara seed endosperm Thickening / Stabilizing Smooth viscosity, clean-label Synergy w/ xanthan & carrageenan 0.1–0.5% Dairy, sauces, GF baking Open
Gum Tragacanth Plant exudate (Astragalus) Thickening / Emulsifying aid Stable, glossy, slow-hydration Good acid stability; blends well 0.2–0.8% Icing, sauces, confectionery Open
Pectin (HM) Citrus/apple pectin Gelling (high sugar + acid) Classic jam/jelly set Sugar & pH ~3.0 for gelation 0.5–1.5% (varies) Jams, glazes, fillings Open
Pectin (LM / LMA) Citrus/apple pectin (demethylated) Low-sugar gelling (Ca²⁺-set) Tender, low-sugar gels Calcium-controlled gelation 0.3–1.0% Reduced-sugar jams, dairy drinks Open
Methylcellulose Cellulose derivative Thermal gelling / Binding Gels when heated; melts cold Great for hot-set textures 0.5–2.0% (type-dependent) Veg burgers, hot foams Open
Lecithin Soy/sunflower/egg Emulsifier / Foaming aid Reduces surface tension Pairs with gums for stability 0.1–1.0% (as needed) Dressings, chocolate, foams Open
Modified Starch (Pregel) Starch (pre-gelatinized) Instant thickening / Body Cold-swelling, smooth Compatible with many gums 1–5% (varies) Glazes, fillings, sauces Open
Acacia (Gum Arabic) Acacia exudate Emulsifier / Stabilizer / Fiber High solubility; no gel Great in emulsions & beverages 0.2–1.0% (higher in emulsions) Beverages, confections, fiber Open
Sodium Citrate* Salt (citric acid) Buffer / Sequestrant (not a gum) Emulsifying salts for cheese Chelates Ca²⁺; pH control 0.2–2.0% (application) Cheese sauces, spherification control Open
Carrageenan (Overview) Red seaweed (various) Family overview (κ/ι/λ) κ=firm; ι=elastic; λ=thickener Ions & synergy differ by type 0.1–1.0% (type) Dairy, meat, beverages, gels Open
Hydrocolloid “Companion” Table Pillar page Comparison / Education hub Visual chart + links Reciprocal links from guides — Navigation & UX Open

— — — — — — Open
Not sure which hydrocolloid to use? Try our Selector Tool!