Thickeners and gelling agents

These hydrocolloids thicken sauces and dressings, gel jams and desserts, stabilise beverages and dairy products, replace fat, bind meat products and prevent ice crystals in frozen desserts. Each has its own behaviour. Pectins differ by degree of esterification, carrageenans by type (kappa, iota and lambda), and modified starches by the treatment they have received.

Ask for the E number, viscosity or gel strength under a defined test, mesh size, moisture, microbiological limits, heavy metals and, where relevant, origin and allergen status. Gelatin buyers need the animal source and halal or kosher certification. Supply of some natural gums depends on harvests in a few producing countries, so prices can swing and long-term contracts are common.