Agar, carrageenan, guar, xanthan and the rest all thicken or gel, but each one suits different products. A short guide by end use.
Hydrocolloids are used in small amounts and decide a great deal: whether a jelly sets, an ice cream stays smooth or a drink keeps its pulp in suspension. The quickest way to choose is to start from the product you are making.
Ice cream and frozen desserts
Guar gum, locust bean gum and tara gum control ice crystal growth and give body. They are often blended, and locust bean gum works in synergy with xanthan, agar and carrageenan.
Jellies, gummies and desserts
Agar gives a firm, heat-stable gel and is a vegan alternative to gelatin. Carrageenan forms clear, thermo-reversible gels and is widely used in water dessert jellies and flavoured milk.
Sauces, dressings and bakery
Xanthan gum holds viscosity across a wide range of pH and temperature, which makes it the standard choice for dressings, sauces and eggless cake premixes.
Meat and plant-based products
Carrageenan, konjac and curdlan improve water retention, bite and sliceability in processed meats and their plant-based equivalents.
Suspension drinks
Sodium alginate helps keep pulp and particles evenly distributed. Viscosity grade matters here, so share the target mouthfeel when you ask for a sample.