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Hydrocolloids: Delivering Healthy Supplements

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

  • Citrus fibre and low viscosity guar gum in bars.
  • Carob bean protein as novel source of plant-based protein.
  • LBG and guar, available also in organic form, as viscosifiers in plant-based protein drinks.