Ricol®️Hydrocolloids

Hydrocolloids – Taste I Texture I Mouthfeel

At Ramagum, we provide a wide range of hydrocolloids—also known as gums—that serve as versatile functional ingredients in the food industry. Ramagum manufactures and trades in range of hydrocolloids, Whether you’re looking to enhance texture, stability, or appearance, our hydrocolloids offer reliable solutions for a variety of applications. These natural ingredients are renowned for their ability to thicken, gel, emulsify, suspend, and encapsulate, making them indispensable in modern food formulations.

Hydrocolloids are polysaccharides or proteins that, when dissolved in water, form gels or thick solutions. These ingredients are not only essential for creating desirable textures, but they also offer additional benefits that improve the functionality and shelf-life of food products. Hydrocolloids play a critical role in everything from soups and sauces to dairy products, bakery items, and even beverages.

Key properties of Hydrocolloids

Viscosity : Increase thickness and gel formation.
Water Absorption: Absorb water to form gels or sols.
Gelation : Can form gels under heat, cold, or with ions.
Stability: Maintain stability in various pH, temperature, and ionic conditions.
Freeze : Thaw Stability: Retain structure after freezing and thawing. Emulsification: Stabilize oil-water emulsions.
Film Formation: Form flexible, thin films.
Synergy: Enhance properties when combined with other hydrocolloids.
Mouthfeel: Affect texture and sensory experience.
Non-toxicity: Safe and biodegradable, mainly from natural sources.