Concentration and proportions
Changing dosage can alter viscosity, texture, hydration and interactions. An effect shown in one formulation cannot be transferred unchanged to another.
Technical overview
Formulation & Interactions
How ingredient choice, concentration, pH, salts, temperature and ingredient interactions change performance in a food system.
What this area covers
pH and dissolved salts
Acidity and ionic conditions can modify charge, solubility and network formation. The direction and size of an effect depend on the ingredient and surrounding matrix.
Processing and addition order
Temperature, mixing, hydration time and the order of addition determine which interactions can occur. Evaluation therefore needs stated processing conditions.
Read ingredient references
Explore food ingredients →What Is Guar Gum in Food? Properties, Functions and E412
Guar gum is a galactomannan extracted from the endosperm of guar seeds. It hydrates in water to build viscosity and is used to thicken, bind water and stabilize…
Read →What Is Xanthan Gum in Food? Uses, Function, and E415
Xanthan gum is a fermentation-derived polysaccharide used in food mainly to control viscosity, suspension, texture, and physical stability.
Read →What Is Gellan Gum? Properties, Function, and Food Uses
Gellan gum is a fermentation-derived polysaccharide hydrocolloid used in food for gelation, stabilization, suspension, texture control, and thickening.
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