Gums & Hydrocolloids

Hydrocolloids & Gums.Natural texture.
Selected at the source.

B&V has supplied hydrocolloids since 1980. Selecting the right natural raw material for each application is what makes the difference in texture, stability and shelf life.

1980

Producer of agar and stabilizers, supplier of hydrocolloids

Natural gums for food, cosmetic, pharmaceutical and technical uses

Product range

Explore our gums and hydrocolloids.

Open a card to see the source, functions and typical applications of each hydrocolloid.

On requestMore hydrocolloidsSee how we can help

General information on each hydrocolloid. Performance depends on the selected grade, dosage, recipe and process.

Hydrocolloid profile

Guar gum

Overview

Guar gum is a natural thickener obtained from the seeds of the guar plant (Cyamopsis tetragonoloba). It hydrates in cold water and develops high viscosity at low dosage.

It is widely used to build body, bind water and improve stability in food formulations, alone or combined with other hydrocolloids.

Typical applications

Sauces: Sauces, dressings and soups
Dairy: Ice cream and dairy desserts
Bakery: Doughs, fillings and gluten-free products
Beverages: Drinks and instant preparations

Functional properties

Cold-water soluble, with high viscosity at low dosage.
Builds body and binds water.
Synergy with xanthan gum for higher viscosity.

Discuss guar gum with our team

Technical overview

Guar gum properties
Source	Seeds of the guar plant
Type	Galactomannan
E number	E412
Solubility	Cold water
Main function	Thickening and water binding

General information on the hydrocolloid. Request the specification of the selected grade and validate performance in your application.

Hydrocolloid profile

Locust bean gum

Overview

Locust bean gum, also known as carob bean gum, is obtained from the seeds of the carob tree (Ceratonia siliqua). It reaches full viscosity when heated.

Its best-known property is its synergy with xanthan gum and agar, which allows elastic gels and smooth textures to be created.

Typical applications

Frozen: Ice cream and frozen desserts
Dairy: Cream cheese and dairy desserts
Savory: Sauces and soups
Other: Pet food and gelled products

Functional properties

Full hydration when heated.
Synergy with xanthan gum and agar.
Smooth, creamy texture and water binding.

Discuss locust bean gum with our team

Technical overview

Locust bean gum properties
Source	Seeds of the carob tree
Type	Galactomannan
E number	E410
Solubility	Hot water
Main function	Thickening; elastic gels in synergy

General information on the hydrocolloid. Request the specification of the selected grade and validate performance in your application.

Hydrocolloid profile

Tara gum

Overview

Tara gum is obtained from the seeds of the tara shrub (Caesalpinia spinosa), native to South America. Its properties sit between those of guar gum and locust bean gum.

It is used as a thickener and stabilizer and, like locust bean gum, works in synergy with xanthan gum.

Typical applications

Frozen: Ice cream
Dairy: Dairy products and desserts
Savory: Sauces and dressings
Bakery: Fillings and creams

Functional properties

Partially soluble in cold water.
Thickening and stabilizing.
Synergy with xanthan gum.

Discuss tara gum with our team

Technical overview

Tara gum properties
Source	Seeds of the tara shrub
Type	Galactomannan
E number	E417
Main function	Thickening and stabilizing

General information on the hydrocolloid. Request the specification of the selected grade and validate performance in your application.

Hydrocolloid profile

Xanthan gum

Overview

Xanthan gum is produced by fermentation of carbohydrates with the microorganism Xanthomonas campestris. It dissolves in both cold and hot water.

Its viscosity stays stable over a wide range of pH, temperature and salt content. Products thicken at rest and flow easily when poured or pumped, which makes xanthan ideal for keeping particles in suspension.

Typical applications

Sauces: Dressings, sauces and condiments
Bakery: Gluten-free bakery
Beverages: Drinks with particles or pulp
Non-food: Cosmetic and technical applications

Functional properties

Stable viscosity across pH, temperature and salt.
Keeps particles and droplets in suspension.
Soluble in cold and hot water.
Synergy with locust bean gum and guar gum.

Discuss xanthan gum with our team

Technical overview

Xanthan gum properties
Source	Fermentation
E number	E415
Solubility	Cold and hot water
Main function	Thickening and suspension
Flow behavior	Shear-thinning

General information on the hydrocolloid. Request the specification of the selected grade and validate performance in your application.

Hydrocolloid profile

Gellan gum

Overview

Gellan gum is produced by fermentation with the microorganism Sphingomonas elodea. It works at very low dosages and forms clear gels.

It comes in two main forms. Low-acyl gellan gives firm, brittle and transparent gels; high-acyl gellan gives soft, elastic textures and keeps particles in suspension, for example in plant-based and milk drinks. For plant tissue culture, B&V supplies Plantgel, a gellan grade.

Typical applications

Beverages: Plant-based and milk drinks, to keep particles in suspension
Desserts: Dairy and plant-based desserts
Confectionery: Jellies, fillings and glazes
Culture media: Plant tissue culture (Plantgel)

Functional properties

Gels at very low dosage.
Keeps particles in suspension in drinks.
Firm (low-acyl) or elastic (high-acyl) textures.
Clear gels.

Discuss gellan gum with our team

Technical overview

Gellan gum properties
Source	Fermentation
E number	E418
Types	Low-acyl and high-acyl
Main function	Gelling, stabilizing and suspension
B&V grade	Plantgel for plant tissue culture

General information on the hydrocolloid. Request the specification of the selected grade and validate performance in your application.

Hydrocolloid profile

Pectin

Overview

Pectin is a natural gelling agent extracted from citrus peel and apple pomace. It is the reference hydrocolloid for jams and fruit preparations.

High-methoxyl pectins gel with sugar and acid, while low-methoxyl pectins gel with calcium and suit reduced-sugar recipes. Pectin is also used to stabilize proteins in acidified milk drinks.

Typical applications

Fruit: Jams, jellies and fruit preparations
Confectionery: Fruit jellies and gummies
Dairy: Acidified milk drinks and yogurt
Bakery: Bake-stable fillings and glazes

Functional properties

Gelling with sugar and acid, or with calcium.
Options for reduced-sugar recipes.
Protein stabilization in acidified milk drinks.

Discuss pectin with our team

Technical overview

Pectin properties
Source	Citrus peel and apple pomace
E number	E440
Types	High-methoxyl and low-methoxyl
Main function	Gelling and stabilizing

General information on the hydrocolloid. Request the specification of the selected grade and validate performance in your application.

Hydrocolloid profile

Sodium alginate

Overview

Sodium alginate is extracted from brown seaweed. It dissolves in cold water and forms gels in the presence of calcium, without heating.

Alginate gels are heat-stable, which makes them suitable for bake-stable fillings, restructured foods and spherification, as well as for pharmaceutical and technical uses.

Typical applications

Food: Bake-stable fillings, restructured foods, spherification
Dairy: Ice cream and dairy desserts
Non-food: Pharmaceutical, dental and technical applications

Functional properties

Cold-water soluble.
Cold-set gels with calcium.
Heat-stable gels.

Discuss sodium alginate with our team

Technical overview

Sodium alginate properties
Source	Brown seaweed
E number	E401
Solubility	Cold water
Gelling	With calcium ions, no heating needed
Main function	Gelling and thickening

General information on the hydrocolloid. Request the specification of the selected grade and validate performance in your application.

Other

More gums and hydrocolloids, on request.

Need something not listed here? We can find it, test it and adapt it to your product.

Sourced on request
We source other gums and hydrocolloids to match your specification.
Tested in our laboratory
Our lab checks each material in your recipe and process conditions.
Developed around your needs
We adapt grade, blend and format to the result you need.

Natural origins

The right raw material
for every application.

Our ingredients improve the texture, taste and nutritional profile of processed foods and help extend the shelf life of the final product.

From seeds, seaweed, fruit and fermentation, these hydrocolloids are used as gelling and thickening agents across the food industry and in a growing number of cosmetic, pharmaceutical and technical applications.

Seeds

Galactomannans from plant seeds

Seaweed

Extracts from brown seaweed

Fruit

From citrus peel and apples

Fermentation

Produced by natural fermentation

Looking for a specific hydrocolloid?

Tell us your application, process and target texture: we will suggest the right hydrocolloid.

Contact our team

Hydrocolloids & Gums.Natural texture.Selected at the source.

Explore our gums and hydrocolloids.

More gums and hydrocolloids, on request.

Sourced on request

Tested in our laboratory

Developed around your needs

The right raw materialfor every application.

Seeds

Seaweed

Fruit

Fermentation

Looking for a specific hydrocolloid?

Hydrocolloids & Gums.Natural texture.
Selected at the source.

The right raw material
for every application.