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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

Tip: Link to this page from related guides and product pages to improve discoverability and indexing.

 

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