Food Ingredients
Functional Ingredients
Hydrocolloids and functional additives that hold a formulation together: agar-agar, pectin, guar gum, stabilizer and thickener systems, and preservatives. Bought by dairy, confectionery, beverage and processed food manufacturers who need texture, suspension and shelf stability delivered against an agreed specification order after order.
- Specification
- Confirmed per order
- Certificate of Analysis
- Issued with every consignment
- Packaging
- Multi-wall paper sacks with inner liner · Lined polywoven bags · Fiber drums · Cartons with inner liner · Trial and sample packs
Full specification, grades and a Certificate of Analysis are confirmed against your requirement before production.
About Functional Ingredients
These ingredients are extracted or milled from their source material, then dried and screened to a consistent particle size, because hydration behavior depends on it. Gelling and thickening are sensitive to acidity, calcium, sugar level and shear, so a grade that works in one system may not suit another. Batches stay identifiable through processing and are checked before release.
Supplied as fine powders in lined bags, cartons or fiber drums, sealed against moisture because these materials take up water readily. Single ingredients and custom blended systems are both available, the blend built around your process rather than sold off a shelf. Trial quantities are released so the texture can be confirmed on your own line first.
Forms available
Powder
Fine, milled grade for dispersion and hydration.
Custom blend
Several functional ingredients pre-mixed to your formulation.
Applications
Dairy
Suspension and body in yogurts, drinking yogurt, ice cream and dairy desserts.
Bakery & Confectionery
Gelling in jellies and gums, fruit fillings, glazes and bake-stable preparations.
Beverage
Suspension of pulp and cocoa, mouthfeel in juices, and stability in plant drinks.
Food Processing
Viscosity and water binding in sauces, dressings, soups and ready meals.
Pharmaceuticals
Gelling and suspending duties in oral liquid and capsule formats where the buyer's own qualification confirms suitability.
Cosmetics & Personal Care
Thickening and stabilizing in gels, creams and lotions.
Frequently asked
Can you send a specification before we trial?
Specifications and a Certificate of Analysis are confirmed per order against the grade being quoted, because hydrocolloids are bought on performance in a given system rather than one universal sheet. The technical documents accompany the quotation and the batch certificate is issued at dispatch.
Agar or pectin, which one do we want?
Agar sets firm and holds up at warmer ambient conditions, while pectin gives a softer set and behaves differently with sugar and acid. The answer follows from the texture you are after and the recipe around it, so tell us both and our team will suggest a grade to trial.
Can you blend a stabilizer system for our product?
Yes. Custom blends are made up against your formulation and process, so your line doses one pre-weighed system instead of several separate ingredients. The blend developed for you is handled in confidence under a non-disclosure agreement covering the brief you share with us.
Why does our texture drift between batches?
It is usually the hydration step rather than the ingredient. Shear, temperature, order of addition and the calcium or acid already in the system all move the result. Send us the process and the grade you are running and our team will work through it with you.
Also in Food Ingredients
Request a quote for Functional Ingredients
Send the volume, packaging format and destination port. We reply with pricing, the specification we can produce against, and samples.