{"id":4233,"date":"2022-05-26T08:13:15","date_gmt":"2022-05-26T08:13:15","guid":{"rendered":"https:\/\/www.healan.com\/?p=4233"},"modified":"2024-05-24T10:02:35","modified_gmt":"2024-05-24T10:02:35","slug":"gelatine-gelatine-free-alternatives","status":"publish","type":"post","link":"https:\/\/www.healan.com\/2022\/05\/26\/gelatine-gelatine-free-alternatives\/","title":{"rendered":"Switching Food Ingredients – hydrocolloids"},"content":{"rendered":"\t\t
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Switch up your food ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thinking Outside the Box<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It makes a lot of sense to explore different ways to manufacture your branded food products, especially with gelatine alternatives (hydrocolloids) – a Healan Ingredients’ speciality. We are encouraging our customers to take a look at functionality and how a different choice of ingredients might be suited better to your applications.<\/p>

Take the step to understand the texture, stability and mouth feel of hydrocolloids and we\u2019d welcome the opportunity to explore this with your NPD team.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Carrageenan for Vegan Gummies <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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If you’re struggling to achieve the desired texture in your vegan gummies and have been using Pectin, you might want to consider Carrageenan instead.\u00a0<\/p>

Already using Pectin, but considering Carrgeenan? Learn the benefits of Pectin <\/a>and Carrageenan.<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Guar Gum as an Alternative to Locust Bean Gum<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With challenges in the supply, costs and regulations surrounding\u00a0Locust Bean Gum<\/a>, we would recommend our HISTAB 0802 Premium\u00a0Guar Gum Powder<\/a>\u00a0as an alternative. HISTAB 0802 has equally great properties including stabilisation and suspending ability.<\/p>

With a lower cost and similar usage quantities to LBG, HISTAB 0802 is, in our opinion, the best alternative on the market. It is also effective in strengthening the gel network of agar and carrageenan, adding elasticity and improving mouthfeel.<\/p>

The addition of HISTAB 0802 reduces syneresis, and in products including mayonnaise and salad dressings, the gels form after the heating stage to give required mouthfeel and stability through shelf life. These properties can be achieved at low doses of only 0.35%, keeping costs minimal.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A few more switch ideas...<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pana Cotta<\/strong><\/p>

Carrageenan is the usual go to – but Alginates create a creamier texture\u00a0<\/p>

Creme Dessert<\/strong><\/p>

Carrageenan can create a creamy texture, but for a fruity dessert or a cleaner label – Pectin is definitely worth a try<\/p>

Cream Cheese<\/strong><\/p>

Carrageenan creates a spreadable cream cheese but for a softer\/stickier texture – Alginates work great<\/p>

Ice Cream<\/strong><\/p>

Carrageenan is great for soft serve but Citrus Fibre is good for hard pack ice cream and clean label<\/p>

Ice lollies and sorbet<\/strong><\/p>

Pectin works well but Citrus Fibre could be better for your preferred texture<\/p>

Milk Drinks<\/strong><\/p>

Carrageenan is the usual choice but for fruit drinks – Pectin is best<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Need to evaluate functionality within your products and understand potential cost saving opportunities? Contact our NPD<\/a>\u00a0team to discuss your requirements and start the collaborative approach to catering for your<\/u> consumers\u2019 needs.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\"eduardo-kenji-amorim-FuKRBnl_i30-unsplash\"<\/figure><\/div>
\"Soup<\/figure><\/div>
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Switch up your food ingredients Thinking Outside the Box It makes a lot of sense to explore different ways to manufacture your branded food products, especially with gelatine alternatives (hydrocolloids) – a Healan Ingredients’ speciality. We are encouraging our customers to take a look at functionality and how a different choice of ingredients might be […]<\/p>\n","protected":false},"author":1,"featured_media":4237,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[21],"tags":[],"class_list":["post-4233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"yoast_head":"\nSwitching Food Ingredients - hydrocolloids - Healan Ingredients<\/title>\n<meta name=\"description\" content=\"What is the alternative to gelatine? 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