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Hydrocolloids are essential functional ingredients widely used in the food, pharmaceutical, cosmetic, and personal care industries. These natural or semi-synthetic substances modify the texture, viscosity, stability, and shelf-life of products, offering unmatched versatility and performance. At Safa Agro, we supply a diverse range of high-performance hydrocolloids that meet the demands of modern processing and innovation.
Agar is a plant-based hydrocolloid extracted from red seaweed, known for its strong gelling properties and stability. It serves as a 100% vegan alternative to gelatin, forming firm, transparent, thermo-reversible gels with minimal syneresis. It is tasteless and odorless, ensuring no alteration to the flavor of the final product.
Applications: Used as a gelling, thickening, and stabilizing agent in water dessert jellies, gummy bears, yogurts, cheesecakes, and puddings. It is also employed in suspension drink stabilizers for beverages like chia and nata-de-coco drinks.
Carrageenan, derived from red seaweed, is a versatile hydrocolloid available in pure and semi-refined forms. It forms transparent, thermo-reversible gels with excellent water retention and protein reactivity, making it ideal for enhancing texture and juiciness. It is particularly effective in meat and dairy applications.
Applications: Utilized in water dessert jellies, gummy bears, meat and plant-based meat products, flavored milk, milkshakes, and suspension drinks. It enhances texture, stabilizes emulsions, and improves moisture retention in sausages, burgers, and canned meats.
Curdlan gum is a water-insoluble glucan produced through microbial fermentation, capable of forming both thermally reversible and irreversible gels when heated. It is a unique hydrocolloid that provides hard, elastic gels, making it a versatile stabilizer and texturizer.
Applications: Applied in meat and plant-based meat products to enhance texture and water retention. It is also used in sauces, soups, and other processed foods requiring gelation and stabilization.
Guar gum, a galactomannan polysaccharide extracted from guar beans, is a highly effective thickener and stabilizer. Available in high and low viscosity grades, it offers excellent water-binding properties and stability during freeze-thaw cycles, with synergistic effects when combined with xanthan gum.
Applications: Used in ice cream, cottage cheeses, yogurts, sauces, soups, and eggless cake premixes. It improves texture, prevents syneresis in frozen desserts, and enhances dough yield in baked goods.
A specialized blend incorporating agar, this stabilizer is designed to enhance the texture and consistency of ice cream. It prevents ice crystal formation, ensures a creamy mouthfeel, and reduces production costs while maintaining quality.
Applications: Primarily used in ice cream production to improve texture, stabilize emulsions, and enhance freeze-thaw stability, ensuring a smooth and indulgent product.
It is a tailored stabilizer formulated with hydrocolloids to enhance the texture and stability of jack fruit-based products. It ensures consistent quality and prevents separation in formulations, making it ideal for fruit-based applications.
Applications: Used in jack fruit-based beverages, desserts, and suspension drinks to stabilize and enhance texture, ensuring a uniform and appealing product.
Konjac, derived from the konjac plant root, is a high-molecular-weight, non-ionic hydrocolloid known for its exceptional viscosity and gel-forming capabilities. It forms slightly translucent solutions and is widely used for its thickening and stabilizing properties.
Applications: Employed in meat products, modulated milk, vegetable protein drinks, and spreads. It acts as a thickener, stabilizer, and gelling agent, often used synergistically with xanthan gum or carrageenan to enhance viscosity.
Locust bean gum, extracted from the seeds of the carob tree, is a versatile thickener and stabilizer that works synergistically with xanthan gum, agar, and carrageenan. It provides high viscosity at low concentrations and improves elasticity in gels.
Applications: Used in ice cream, frozen desserts, sauces, gravies, soft cheeses, and meat products like sausages and burgers. It enhances texture, prevents ice crystal growth, and stabilizes bakery fillings.
This specialized hydrocolloid blend is designed to improve texture, juiciness, and water retention in both meat and plant-based meat products. It enhances binding and stability, ensuring high-quality, consistent formulations.
Applications: Applied in processed meats (sausages, burgers, meatloaf) and plant-based meat alternatives to improve texture, moisture retention, and structural integrity.
MDMP3 is a tailored hydrocolloid blend formulated to enhance the quality of meat products. It improves water retention, texture, and juiciness, acting as a phosphate substitute in meat processing.
Applications: Used in ground meats, coated meats, marinated meats, and canned meats to enhance flavor, moisture retention, and texture while stabilizing emulsions.
Sodium alginate, extracted from brown seaweed, is a versatile hydrocolloid with excellent gelling, thickening, and stabilizing properties. Available in high and low viscosity grades, it forms thermo-irreversible gels and is widely used in molecular gastronomy and other applications.
Applications: Used in spherification for molecular gastronomy, body lotions, hair gels, suspension drinks, and meat products. It provides viscosity, stabilizes emulsions, and enhances texture in food and cosmetic formulations.
Tara gum, extracted from the seeds of the tara bush, is a natural thickener and stabilizer with properties similar to guar and locust bean gum. It provides high viscosity and stability, making it suitable for a variety of food applications.
Applications: Used in ice cream, sauces, bakery products, and dairy formulations to enhance texture, stabilize emulsions, and improve mouthfeel.
Xanthan gum, produced through microbial fermentation, is a highly versatile thickener and stabilizer with excellent stability across a wide pH and temperature range. It forms clear solutions and exhibits synergy with other hydrocolloids like guar gum and locust bean gum.
Applications: Used in breads, eggless cake premixes, spreads, suspension drinks, salad dressings, sauces, and dairy products like ice cream and cottage cheese. It enhances viscosity, stabilizes emulsions, and improves texture in gluten-free products.
All hydrocolloid products are available in 25 kg bag in corrugtated box (BiB) packaging.
Store all hydrocolloid products in a cool, dry place at ambient temperature. Protect from moisture and direct sunlight. Consume promptly once the bag is opened or store in a frozen condition to maintain quality.
