Food Ingredients Knowledge
Food grade acidulants, hydrocolloids and anti-caking agents — how to select a grade, specify it, and buy it.
3 articles across five guide types.
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Foundation, application, comparison, buying and troubleshooting guidance for this family.
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What the material is, and what it actually does.
Food Grade Anti-Caking Agents — What Each One Is For
A food anti-caking agent keeps a powder free-flowing by interrupting the bridges that form between particles when moisture, fat, or compaction bring them into contact. The common food grade choices are not interchangeable. Silicon dioxide (E551) is the…
Hydrocolloid Selection Guide — Thickening, Gelling and Stabilising
Decide first whether you need to thicken (raise viscosity, no set), gel (form a structure that holds a shape), or stabilise (stop separation of an emulsion or suspension). Guar gum, CMC, and most modified starches thicken. Carrageenan, pectin, and alginate…
Buying Guides
How to specify a grade, compare suppliers, and prepare an RFQ.
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