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United States - English Switch regions Contact us or call 1-800-713-0208 E-commerce/Online Store MyIngredion.com 0 BACK 0 All All Content & Resource Ingredients Technical Documents & SDS Event Search TECHNICAL DOCUMENTS AND SAMPLES Skip to content Be what’s next™ VIEW ALL Be what’s next™ Better nutrition key to boosting consumer demand 2024 consumer food preference trends Own the AND℠ Solutions for supply challenges Reducing Sugar Sustainably Uncovering clean label trends for business growth Next generation tapioca Healthy Balance: 2022 Food and Beverage Industry Trends Innovations in Reb M stevia Psychology of Clean Label 360 Value Alternative Proteins Universe Making what's next possible What's next for the food industry? What's next in clean label? What's next in sugar reduction? What’s next in CULINOLOGY®? 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Explore the resource library View all challenges Our ingredients VIEW ALL Ingredient quick select View detailsAdd sampleDownload all documents Ingredient search by category Ingredients by type Allulose Encapsulants and emulsifiers Extracts Fibers Flours Gums and hydrocolloids Plant proteins Starches Ingredients by type Ingredient product families ASTRAEA® Allulose NOVATION® functional native starches NOVATION® Lumina functional native starches NUTRAFLORA® prebiotic fibers PureCircle by Ingredion stevia solutions PURECIRCLE™ Clean Taste Solutions Ingredient product families Ingredient finder Explore a selection of Ingredion's portfolio of products based on category and product type or search for an ingredient directly by keyword. 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Create the future with people who care. Careers Contact Ingredion View all Contact Ingredion Contact us Fill out a form to get the answers you are looking for. Contact Ingredion TECHNICAL DOCUMENTS AND SAMPLES SELECT A REGION NORTH AMERICA * United States - English * * Mexico - Spanish * Kerr by Ingredion SOUTH AMERICA * Brasil - Português * Andean region - Spanish * Cono Sur - Español EUROPE, MIDDLE EAST, & AFRICA * EMEA region - English ASIA PACIFIC * APAC Region - English * Japan * 宜瑞安中文官方网站 * ANZ GUMS AND HYDROCOLLOIDS Deliver enhanced texture and stability * Ingredion * Our ingredients * Ingredients by type * Gums and hydrocolloids RELIABLE GUMS FOR GREAT PRODUCTS Formulating consumer-winning foods and beverages is a delicate science. Not only do products have to leave a lasting impression on consumers, but they must also appeal in other ways to compete on the shelves. Our hydrocolloids are designed around your needs — so you can make your formulation goals a reality. Hydrocolloids are among the most versatile and utilized ingredients available to the food and beverage industry. They present a unique opportunity to improve texture and add functionality while helping you to reduce ingredients and achieve cost savings. Everything you need to help you accelerate your growth. Offer consumers signature textures and mouthfeel with the label-friendly ingredients they prefer. Add indulgent mouthfeel, build viscosity, enhance texture and increase stability with our full line of conventional and naturally derived gums — made from natural sources like seeds, trees and seaweed. With our broad portfolio of in-demand ingredients and tested expertise, you can support consumer-preferred label claims like “gluten-free,” “non-GMO,” “organic” and “kosher.” Whatever your formulation goals, our teams of technical and market experts are on the ground and ready to help you optimize consumer appeal, functionality and cost-savings. WE CAN HELP YOU SOLVE YOUR TEXTURE AND STABILITY CHALLENGES: * Improve mouthfeel and body * Prevent syneresis * improve freeze/thaw stability * Deliver superior emulsification * Increase viscosity * Achieve ideal particulate suspention * And more A HANDY REFERENCE TO HYDROCOLLOIDS The functional characteristics of gums vary greatly--some form gels, while others maintain a low viscosity; some are tolerant to low pH while others are not. To better help formulators understand the world of hydrocolloids, we created the Common Gums Chart. In this comprehensive guide, we brought together the essential details of the hydrocolloids we offer, including the functionality, source, label claims and more. View the common gums chart HYDROCOLLOIDS FROM INGREDION Hydrocolloid Name Common Label Declaration Source Agar Agar Seaweed Propylene glycol alginate Propylene glycol alginate Seaweed Sodium alginate Sodium alginate Seaweed Acacia senegal Acacia Plant exudate Acacia seyal Acacia Plant exudate Iota carrageenan Carrageenan Seaweed Lambda carrageenan Carrageenan Seaweed Carboxymethylcellulose Cellulose gum Wood pulp, cotton Cellulose powder Cellulose powder Plant fiber, cotton Hydroxypropylmethylcellulose Hydroxypropylmethylcellulose Wood pulp, cotton Methylcellulose Methylcellulose Wood pulp, cotton Colloidal MCC Cellulose gel, cellulose gum Wood pulp, cotton Guar gum Guar Seeds Locust bean gum Locust bean gum Seeds Tara gum Tara Seeds Low acyl gellan gum Gellan gum Fermentation High acyl gellan gum Gellan gum Fermentation Inulin Inulin Chicory root Inulin Inulin Agave plant Konjac gum Konjac gum Konjac root Modified gum acacia Modified gum acacia Plant exudate-modified High methoxyl pectin Pectin Citrus peel, apple peel Low methoxyl amidated pectin Pectin Citrus peel, apple peel Xanthan gum Xanthan gum Microbial fermentation OTHER RESOURCES ErrorIs Required Filter Filter Options * * FILTER OPTIONS RESOURCE TYPE MARKETS Sort By Sort ByRelevanceA to ZZ to A ErrorIs Required Filter Filter Options * * FILTER OPTIONS RESOURCE TYPE MARKETS ITEMS 1-6 OF 26 SELECTING STABILIZERS FOR PLANT-BASED FROZEN DESSERTS Let our food systems experts help you choose the stabilizer that meets your functional and label claim goals for your non-dairy frozen dessert. learn more FORMULATING GELATIN-FREE GUMMY CONFECTIONS Mimic the texture of gelatin in gummies suitable for kosher, halal, vegetarian, or vegan dietary guidelines with tips from the SOLUTION GURUS™ learn more BINDING SYRUPS FOR BARS Let the SOLUTION GURUS™ show you how to boost your binding syrup and bar formulations learn more HOW TO DISPERSE GUMS IN WATER Many popular gums are difficult to disperse — but with these tips from our food systems experts you can lose the lumps and clumps. learn more HIGH PROTEIN READY-TO-DRINK (RTD) BEVERAGES WHITEPAPER Ingredion's robust platform of stabilizer systems can satisfy label requirements, processing conditions and high-protein beverage formulation challenges in the ready-to-drink (RTD) beverage category. learn more LOW PH READY-TO-DRINK (RTD) BEVERAGE WHITEPAPER Consumers believe protein to be an incredibly important ingredient in the everyday diet and ready-to-drink (RTD) protein beverages are a growing segment of this market. learn more Prev 1 2 3 4 5 Next 6 per page 6 per page12 per page18 per page24 per page30 per page LET’S MAKE YOUR GOALS A REALITY Agile collaboration. 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