Why It Matters
Dairy, plant-based, confectionery and beverage formulators buy specific gelling and stabilizing hydrocolloids for gel texture, particle suspension and freeze-thaw stability. The existing thickening page centers xanthan, PGA and starch and does not cover the gelling-hydrocolloid family
Solution Approach
Dairy, plant-based, confectionery and beverage formulators buy specific gelling and stabilizing hydrocolloids for gel texture, particle suspension and freeze-thaw stability. The existing thickening page centers xanthan, PGA and starch and does not cover the gelling-hydrocolloid family RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (5)
Carrageenan
CAS 9000-07-1
Sulfated galactan whose kappa/iota types form thermoreversible gels and bind milk casein, giving body to dairy and plant-milk systems
Full Details
Pectin
CAS 9000-69-5
Galacturonan that gels with sugar and acid (high-methoxyl) or with calcium (low-methoxyl) for jams, fruit fillings and gummies
Full Details
Gellan Gum
CAS 71010-52-1
Microbial polysaccharide forming clear, sharp-set gels and enabling fluid-gel particle suspension at very low use levels
Full Details
Agar
CAS 9002-18-0
Red-algae galactan that forms firm, thermostable gels with a wide melt/set hysteresis for confections and lab/culture uses
Full Details
Locust Bean Gum
CAS 9000-40-2
Galactomannan that synergizes with carrageenan and xanthan to raise gel strength, elasticity and freeze-thaw stability
Full Details