Hydrocolloids dissolve in water and are able to form various forms of gels, which is why they are widely used as thickening agents.
Guar Gum is obtained from Guar plants, which mainly grow in India in Pakistan. Guar Gum is used as an emulsifier and thickener and also as a gluten-substitute in gluten-free bakery products. According to EFSA (European Food Safety Authority), Guar Gum has a positive health effect.
Locust Bean Gum is obtained from the seeds of a tree growing in the Mediterranean area. It is a natural solution for various tasks in food production.
Konjac Gum is a dietary fibre obtained from a tuber grown in Asia. According to EFSA (European Food Safety Authority), Konjac Gum has a positive health effect.
Agar Agar is made out of red seaweed and used as a vegetarian and vegan alternative to gelatine-based gelling agents.