Hydrocolloid & Food Science Tables
Quick-reference charts for solubility, functions, compatibility, and applications—curated by Cape Crystal Brands.
Last updated: August 30, 2025
Solubility & Hydration Temperatures
Use this table to choose the right hydrocolloid for hot vs. cold processes. “Soluble in Cold Water” indicates whether it disperses/hydrates without heating; “Hydration Temp” reflects typical ranges where full functionality is achieved.
| Hydrocolloid | Soluble in Cold Water | Typical Hydration Temp | Notes |
|---|---|---|---|
| Xanthan Gum | Yes | — | Instant thickening; shear-thinning; great for dressings/sauces. |
| Guar Gum | Yes | — | Cold viscosity; pairs well with xanthan for elasticity/ice-cream body. |
| Agar-Agar | No | 85–90 °C | Sets on cooling; firm, brittle gels; re-melts at high temps. |
| Kappa Carrageenan | No | 70–80 °C | Strong gels with K+; synergistic with dairy proteins. |
| Iota Carrageenan | No | 70–80 °C | Elastic, soft gels; tolerant to freeze–thaw with sugars. |
| Pectin (HM) | No | 85–95 °C | Gels with high sugar & acid (pH ~3.0); classic for jams. |
| Low-Acyl Gellan | No | 80–90 °C | Brittle, firm gels; heat-stable; sets at low usage levels. |
| High-Acyl Gellan | No | 80–90 °C | Soft, elastic gels; good mouthfeel in beverages/dairy. |
| Sodium Alginate | Yes | — | Cold-soluble; gels in presence of Ca2+ (spherification). |
Thickening vs. Gelling Functions
Some hydrocolloids primarily thicken liquids, while others form gels; a few can do both depending on conditions. Use this comparison to pick the right functional outcome.
| Ingredient | Thickening | Gelling | Common Uses |
|---|---|---|---|
| Xanthan Gum | Yes | No | Dressings, sauces, gluten-free batters. |
| Guar Gum | Yes | No | Ice cream body, cold viscosity, smoothies. |
| Agar-Agar | No | Yes | Vegan gels, custards, terrines. |
| Pectin (HM) | Yes | Yes* | Jams, glazes (*gels with sugar+acid). |
| Gelatin | No | Yes | Dessert gels, aerated confections (non-vegan). |
| Low-Acyl Gellan | No | Yes | Firm, brittle gels; heat-stable pieces. |
| High-Acyl Gellan | Yes | Yes | Soft, elastic gels; creamy beverages. |
| Sodium Alginate | Yes | Yes* | Spherification, noodle gels (*with Ca2+). |
Vegan vs. Non-Vegan Gelling Agents
A quick ethics/formulation reference for product development and menu design.
| Ingredient | Vegan? | Notes |
|---|---|---|
| Agar-Agar | Yes | Seaweed-derived; firm gels; thermo-reversible. |
| Carrageenans (Kappa / Iota / Lambda) | Yes | Seaweed-based; dairy synergy (esp. Kappa/Iota). |
| Pectin | Yes | Fruit-derived; HM vs. LM types for different systems. |
| Gellan (LA/HA) | Yes | Microbial fermentation; versatile textures. |
| Gelatin | No | Animal collagen; elastic, melt-in-mouth gels. |
| Isinglass | No | Fish-derived; traditional fining agent. |
Hydrocolloid Compatibility Matrix
Explore synergistic and incompatible pairings at a glance. Download the full PDF for printing or offline reference, and see the Hydrocolloid Resources hub for deeper explanations and examples.
Applications Table
For a more comprehensive, production-ready chart of best uses and texture outcomes, open the Applications Table blog. Below is a compact sampler for quick reference.
| Hydrocolloid | Best Applications | Texture Outcome |
|---|---|---|
| Xanthan Gum | Dressings, sauces, GF baking | Viscous, stable, shear-thinning |
| Agar-Agar | Custards, terrines, vegan gels | Firm, brittle gel |
| Pectin (HM) | Jams, glazes, fruit preps | Soft, spreadable gel |
| High-Acyl Gellan | Beverages, dairy systems | Soft, elastic gel; creamy mouthfeel |
| Sodium Alginate | Spherification, noodle gels | Cold-set gels with Ca2+ |
Additional Resources
- Ingredient FAQ Hub — 24+ FAQs across key ingredients.
- Food Calculators — scale recipes, hydration %, conversions.
- Hydrocolloid Resources — charts, matrices, and glossaries.
Tip: Link to this page from related guides and product pages to improve discoverability and indexing.
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