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Hydrocоloids in food

The term “hydrocoloids” covers polysaccharides and proteins, which are widely used in various industries. With their help, it is possible to cause thickening and gelation of aqueous solutions, stabilize foam, emulsions and suspensions, slow down or make it impossible to crystallize ice and sugar, enhance flavor, etc. Hydrocaloids are divided into these of botanical, microbial.. read more →