Hydrocolloids: The Unsung Hero Behind Food & Beverage Innovation

May 16, 2014

Page 1

Hydrocolloids Introduction

• Thickening

• Gelling and texturizing

• Suspension

• Protein protection

• Emulsification

• Dietary fiber and prebiotic

Hydrocolloids are versatile polysaccharides with a multitude of unique functionalities

Page 2

Innovative products made possible by the unique functionalities of hydrocolloids

New sensory experiences created

by suspension properties of

gellan gum fluid gels

Page 3

Affordable nutrition with a great taste enabled by the protein protection properties of pectin and CMC

CMC

Innovative products made possible by the unique functionalities of hydrocolloids

Page 4

Heat stability of gellan gum gels

Innovative products made possible by the unique functionalities of hydrocolloids

Page 5

Liquid-filled beads and nutrient encapsulated gels using alginate and gellan gum

Innovative products made possible by the unique functionalities of hydrocolloids

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Improves nutrient stability, reduce oxidationNo flavor impact from nutrients such as DHA

Simplifies stabilization of hydrophobic nutrients such as DHA, VA, VD, VE, etc.Heat stability for both pasteurization and UHT, widely applicable in Dairy, Beverage, Water Jelly, etc.

Customizable texture

DHADHA

A D E B-

Patent pending

Nutri-beads

Innovative product example: Nutri-beads

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Convenience and on-the-go nutrition created using gellan gum drinkable jellies

Innovative products made possible by the unique functionalities of hydrocolloids

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Flavor emulsions stabilized by gum arabic and beta pectin

Innovative products made possible by the unique functionalities of hydrocolloids

Page 9

Prebiotics and functional foods

Innovative products made possible by the unique functionalities of hydrocolloids

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Culinary innovation and molecular gastronomy

Innovative products made possible by the unique functionalities of hydrocolloids