FAQs

How to select the appropriate hydrocolloids based on the evaluation of the product system and process conditions?

Hydrocolloids must remain stable in your product environment. This is a critical constraint for selection.

pH Value:

• Acidic Systems (pH < 4.0, e.g., fruit juices, yogurt): Choose acid-resistant hydrocolloids, such as pectin (LM type), xanthan gum, gellan gum, and propylene glycol alginate (PGA). Carrageenan and agar are prone to degradation under prolonged heating in acidic conditions.

• Neutral or Alkaline Systems: A wider range of hydrocolloids can be selected, such as carrageenan, konjac gum, guar gum, and locust bean gum.

Ionic Environment:

• High Calcium/High Salt Systems (e.g., dairy products, meat products): Pay attention to interactions between hydrocolloids and ions. For example:

  • κ-Carrageenan forms strong gels with potassium ions.

  • Sodium alginate undergoes instantaneous gelation with calcium ions.

  • Xanthan gum is insensitive to ions.

  • CMC and sodium alginate may flocculate in high-calcium environments.

Processing Conditions:

• Heat Treatment: For products requiring high-temperature sterilization, choose heat-stable hydrocolloids, such as gellan gum, xanthan gum, and konjac gum.

• Shear Conditions: If the production process involves high-shear steps (e.g., homogenization), consider the shear recovery of the hydrocolloid. Xanthan gum recovers quickly, while some gels, once disrupted by shear, cannot recover.

Storage and Sales Conditions:

• Refrigeration/Freezing/Ambient Temperature: Different hydrocolloids exhibit varying sensitivities to temperature in terms of gel properties. For example:

  • Gelatin gels melt at body temperature.

  • Agar gels are heat-stable but prone to syneresis (water separation)