| Name |
Characteristics |
Mode of Use |
| Xanthan Gum |
Excellent thickening power, stable in a wide pH range, heat stable. |
Mix with liquid or dry ingredients; hydrates in cold or hot water. |
| Guar Gum |
Highly soluble, forms viscous solutions, cold water soluble. |
Add to liquid while stirring to avoid lumps; hydrates best in cold water. |
| Locust Bean Gum |
Synergistic with xanthan gum, improves texture, heat stable. |
Combine with other hydrocolloids like xanthan for best results; use in hot systems. |
| Acacia Gum (Gum Arabic) |
Mild flavor, good emulsifier, soluble in water. |
Dissolve in water or mix with other dry ingredients; used in beverages and confections. |
| Maltodextrin |
Provides body without much sweetness, can be spray-dried. |
Easily dissolved in water, used to increase viscosity without altering flavor. |
| Carboxymethyl Cellulose (CMC) |
High viscosity with low concentration, stable in a wide pH range. |
Dissolve in water, stirring to prevent clumping; ideal for dairy products and sauces. |
