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Dr. Colloids – Your Hydrocolloid Expert
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Dr. Colloids – Your Hydrocolloid Expert

Dr.Colloids

Dr. Colloids is the technical ambassador of CAG and a passionate expert in hydrocolloid science. With decades of experience in food and functional ingredient technology, he specializes in understanding how hydrocolloids behave in real-world formulations.

On our website, Dr. Colloids serves as your technical guide. Whether you are trying to improve texture, stabilize a beverage, prevent protein flocculation, enhance suspension, or design a new hydrocolloid blend, he is here to help.

Dr. Colloids enjoys spending time in the lab exploring new hydrocolloid combinations and discovering unexpected synergies between natural gums. He believes that the most elegant formulations often come from simple ingredients used in the right way.


FAQS(Frequently Asked Questions )
How to use agar to make Cold sauce with green cardamom?
How to make Hot transparent savory mousse with Carrageenan?
How to make Green tea noodles with agar and gellan gum?
What is CAG Hydrocolloid Retention Sample Observation System?
How to quickly and easily determine whether a hydrocolloid is completely dissolved?
How to determine the degree of esterification (DE value) and degree of amidation (DA value) of pectin? How do these parameters guide its application?
What is the standard test method (National Standard/Pharmacopoeia) for gelatin's Bloom strength (gel strength)? How are the gelation temperature, time, and sample concentration specified during the test?
How is the viscosity of xanthan gum measured?
Please provide a comprehensive accelerated shelf-life stability testing protocol for hydrocolloids products.
In products like jellies and gummies, how can the gel texture (such as hardness, elasticity, brittleness, cohesiveness) be objectively evaluated?
How should the Texture Profile Analysis (TPA) test parameters on a texture analyzer be set?
Is there a necessary correlation between gelatin's Bloom strength and its viscosity? What characteristics do they respectively reflect?
Ash content is a key quality indicator for seaweed hydrocolloids (carrageenan, agar). What does it reflect, and how do high or low values impact product performance?
What is the standard moisture content for hydrocolloid products, and what problems (like caking and microbial risk) arise when it exceeds 12%?
How to detect the glucomannan content and viscosity of konjac gum? How to quantitatively evaluate the viscosity and transparency of its hydrated solution?

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