Hydrocolloids with Extraordinary Properties

Hidrocolloids interact with liquids due to their water absorption properties, forming gel-like structures. Thanks to these properties, they find applications in various industries such as food, pharmaceuticals, cosmetics, and medical materials. In the food industry, they can be used for tasks such as extending shelf life, controlling the release of active ingredients in pharmaceuticals, and increasing viscosity in skincare products.

At UBC Chemical, we offer you the highest quality possible with our portfolio created in collaboration with leading suppliers in the field. With products like Xanthan Gum, Guar Gum, Sodium Alginate, Tara Gum, Carrageenan, Konjac Gum, Locust Bean Gum, Pectin, and similar items, we provide solutions tailored to your industry, usage, and needs.

    • High balancing properties
    • High viscosity at low concentration
    • Very low calorie value
    • High compatibility with thickeners and stabilizers
    • Solubility in hot or cold water
    • Plant-based, natural, vegetarian, and vegan products

Get to Know Our Portfolio

Alginate Group: This hydrocolloid series, derived from seaweed, is preferred in many food products for its gel-forming, thickening, and stabilizing properties. It is particularly loved among dairy products, sauces, ice creams, ready-made soups, and jelly producers.

Carrageenans: This hydrocolloid series, obtained from red seaweed, like our Alginate group, has gel-forming, thickening, and stabilizing properties. It is mainly preferred in the production of sweets, syrups, chocolates, and meat products.

Xanthan Gum: Undoubtedly, our most commonly used hydrocolloid series. Produced by bacterial fermentation, this hydrocolloid is indispensable for salad dressings, sauces, mayonnaise, ice cream, cakes, and gluten-free food products due to its high viscosity (flow resistance) and stabilization properties.

Guar Gum: Derived from the guar plant, this hydrocolloid has similar properties to Xantham Gum. It is used in bakery products such as bread, cakes, biscuits, and even gluten-free products to keep the products more moist. It slows down the absorption rate in the digestive system, reducing the glycemic index. Therefore, it can be used instead of sugar in diabetic products.

Tara Gum & Konjac Gum: Derived from plant sources, Tara Gum and Konjac Gum are preferred in vegan and vegetarian products due to their natural hydrocolloid nature. Like other gums, Tara Gum and Konjac Gum are used in the production of jellies, jams, fruit juices, and dairy products.

We Share Our Expertise

We go beyond providing you with the right emulsifiers at UBC Chemical. In our R&D laboratory, we explore new ways to meet end-user demands. We can offer support in developing the right formulations and recipes through technical presentations, product samples, and pilot studies. We can conduct trials at your factory in collaboration with you. If you'd like to see what we do up close and experience it, we welcome you to our research and application center specially designed for our customers.