“As supplements diversify, hydrocolloids are key to producing capsules and foods that deliver active ingredients.“
An informative article from Nesha Zalesny, a hydrocolloids technical consultant and co-author of The Quarterly Review of Food Hydrocolloids produced by IMR International since 1991, mentioning
- Gum Acacia, also known as gum arabic, as a binder and a source of fiber in bars.
- Citrus fibre and low viscosity guar gum in bars.
- Carob bean protein as novel source of plant-based protein.
- LBG and guar gum, available also in organic form, as viscosifiers in plant-based protein drinks.