CHEFSQUIRE

Hydrocolloids for Chefs

Compare uses, temperatures and methods.

Find an ingredient or use

View

AutoTableEntries

59 ingredients

Select an ingredient name to open its full entry.

Hydrocolloids and hydrocolloid blends. Approximate conversions use ≈. Distinguish hydration from gelatinization and heat-set gelation.
Hydrocolloid family / formulation	Purpose / chef uses	Hydration or incorporation — °F	Hydration or incorporation — °C	Method and key conditions	Sources
Gum blend	Creamy thickening and emulsion stabilization.	Follow blend process	Follow blend process	Blend into the water phase before adding fat. Use the supplier’s warm infused water method; it specifies no universal minimum temperature.	Modernist Pantry
Hydrocolloid	Firm, brittle gels; clear gelées and molded garnishes.	203–212°F	95–100°C	Disperse in liquid and heat while stirring to dissolve. Cool to set; avoid prolonged heating in acid.	Agargel Modernist Pantry
Starch	Thickening and starch gels.	Product / recipe dependent	Product / recipe dependent	Disperse before heating and follow the product’s cooking instructions. Temperature ranges depend on variety and formulation.	Arrowroot starch gel study
Cellulose	Thickening syrups and beverages; retaining moisture and stabilizing frozen desserts.	Cold	Cold	Add gradually while mixing to limit lumps. Allow viscosity to develop before adjusting the dose.	Colony Gums
Gum	Soft, elastic gels, especially with calcium.	Hot; product-specific process	Hot; product-specific process	Use the purchased product’s confirmed heating process. Modernist Pantry lists conflicting thresholds: 140°F (60°C) on its product page and >158°F (>70°C) in its chart.	Modernist Pantry Modernist Pantry
Gum	Firm gels; plant-based cheese and molded preparations.	Hot; product-specific process	Hot; product-specific process	Use the purchased product’s confirmed heating process. Modernist Pantry lists conflicting thresholds: >180°F (>≈82°C) on its product page and >158°F (>70°C) in its chart.	Modernist Pantry Modernist Pantry
Gum	Cold-process thickening and creamy texture in dairy or plant-based liquids.	Cold	Cold	Disperse thoroughly while mixing to develop viscosity. Lambda thickens without forming an iota- or kappa-style gel.	Modernist Pantry
Insoluble cellulose	Moisture control, anti-caking, and structure in baked goods or cheese.	Disperse insoluble particles	Disperse insoluble particles	Disperse as particles using the application’s method. Powdered cellulose is distinct from MCC and soluble cellulose gum.	JRS Ingredion: Hydrocolloids from Ingredion
Hydrocolloid	Heat-set structure in formed foods and noodles.	Gel activation: 140°F low-set; ≥176°F high-set	Gel activation: 60°C low-set; ≥80°C high-set	Disperse in water, then heat. Reheating reverses low-set gels; high-set gels resist reheating. These temperatures trigger gelation rather than dissolution.	Organo Food Tech
Starch	Texture and moisture retention in gluten-free baked goods.	Product / baking recipe dependent	Product / baking recipe dependent	Follow the full baking recipe. Supplier sources disagree on cold versus hot hydration; do not substitute an instant sauce-starch process.	Modernist Pantry Modernist Pantry
Seed mucilage product	Thickening, suspension, and emulsion support.	Cold or hot	Cold or hot	Disperse evenly in the liquid. Flaxfiber contains soluble mucilage and insoluble fiber, distinct from whole flaxseed meal.	Sosa
Gelatin	Cold-process stabilization of desserts, cakes, and creams.	Cold	Cold	Use a product labeled for cold processing and mix as directed. Instagel contains porcine gelatin and glucose syrup; its dose differs from ordinary dry gelatin.	GROW Modernist Pantry
Gelatin	Soft dessert gels and stabilized creams.	Dissolve: 122–140°F	Dissolve: 50–60°C	Soften sheets in cold water, then dissolve with gentle heat. Avoid prolonged high heat, especially in acidic mixtures.	GELITA leaf gelatin FAQ
Gelatin	Dessert gels, mousses, and set creams.	Dissolve: 122–140°F	Dissolve: 50–60°C	Bloom in cold water before warming to dissolve. Follow the gelatin’s bloom instructions and recipe dose.	Nitta Gelatin GROW
Starch	Creamy cold fillings, pastry creams, and soup thickening.	Cold or hot; cold-process thickening	Cold or hot; cold-process thickening	Mix with strong agitation. Use the Cold grade for thickening without cooking.	Sosa
Starch	Cooked pastry creams, custards, and fillings for baking.	Bring to a boil	Bring to a boil	Mix into cold liquid, then cook while stirring. The current product uses corn starch; match older stock to its own formulation and instructions.	Sosa
Gum	Soft, elastic gels and texture adjustment.	>185°F	>85°C	Disperse, heat above the listed threshold, and cool to set. This threshold applies to the LT100 product.	Modernist Pantry
Gum	Clear, firm, brittle gels and fluid-gel textures.	167–203°F	75–95°C	Disperse, then heat to hydrate before cooling. Mineral content and recipe conditions affect the process.	Modernist Pantry
Gum	Cold-process thickening for sauces, dairy, and frozen desserts.	Cold	Cold	Add while mixing and allow viscosity to develop. Agglomerated Perfected Guar disperses more readily; use the purchased grade’s instructions.	Colony Gums Modernist Pantry
Gum	Flavor-oil emulsions, beverage stabilization, and confectionery coatings.	Cold	Cold	Mix into water until dissolved. Gum arabic supports emulsification with relatively little thickening.	Colony Gums Modernist Pantry
Gum	Thickening and stabilization in sauces, dressings, and frozen desserts.	Heat activation; product dependent	Heat activation; product dependent	Disperse while mixing and follow the supplier’s activation method. Do not assume a clear, fully dissolved solution.	Colony Gums
Gum	Viscous, acid-tolerant thickening for sauces and dressings.	Cold	Cold	Disperse and allow the mucilage to develop. Hydration time depends on the product and mixing conditions.	FAO
Cellulose	Binding and texture control in bakery, coatings, and meat alternatives.	Cold	Cold	Disperse before cold hydration. For F50, the supplier lists heat gelation at 62–68°C (≈144–154°F); this is separate from hydration.	METHOCEL product and preparation overview Roquette Modernist Pantry
Cellulose	Binding and texture control in bakery, coatings, and meat alternatives.	Cold	Cold	Disperse before cold hydration. Heat-induced gelation is a separate, grade-dependent step.	METHOCEL product and preparation overview Roquette
Inulin	Creaminess and fat replacement in creams, mousses, and ice cream.	Dissolve: 122–158°F	Dissolve: 50–70°C	Mix vigorously, warm to dissolve, then chill to develop texture. Supplier instructions give different rest times; follow the current specification for the purchased grade.	Sosa Ingredion: Hydrocolloids from Ingredion
Gelling product	Soft, creamy panna cotta textures.	Bring to a boil	Bring to a boil	Disperse powder into cold liquid with vigorous mixing, then heat while stirring. Cool to set; follow this product’s instructions.	Sosa
Gum	Thickening and water binding; texture adjustment in gum blends.	Cold	Cold	Disperse evenly and allow hydration. A firm gel requires the appropriate formulation.	Modernist Pantry
Gum	Body and water control in sauces, fillings, and frozen desserts; partner in gum gels.	165°F	≈74°C	Heat while mixing. Modernist Pantry recommends the listed temperature; follow the purchased grade’s process.	Colony Gums Modernist Pantry
Cellulose	Binding, coatings, and structure that firms during heating.	Cold	Cold	Disperse before cold hydration. The supplier lists A4C gelation at 122–131°F (50–55°C); heat-setting is separate from dissolution.	METHOCEL product and preparation overview Roquette Modernist Pantry
Cellulose product	Binding plant-based and nut-based patties during shaping and cooking.	Cold	Cold	Hydrate in water with a blender before use, then mix into the patty base. Heating develops structure after cold hydration.	Modernist Pantry
Cellulose	Controlling baked-filling boil-out and sauce texture.	Hydrate cold	Hydrate cold	Disperse and hydrate cold. This LV grade gels at 118–132°F (≈48–56°C) and liquefies again on cooling.	Modernist Pantry
Colloidal cellulose blend	Suspension and body in sauces, dairy, and plant-based beverages.	Mechanical activation	Mechanical activation	Use the supplier’s high-shear activation process. Temperature and mixing requirements depend on the blend.	Roquette JRS: VIVAPUR MCG
Starch	Thickening and stabilization in sauces, soups, and fillings.	Product / recipe dependent	Product / recipe dependent	Disperse and heat according to the product specification. Choose a grade suited to the recipe’s heat, acid, and mixing.	Cargill
Gum emulsifier	Stabilizing beverage and flavor-oil emulsions.	Cold	Cold	Hydrate in water and follow the emulsion process for the named grade. The product combines modified gum acacia and gum acacia.	Ingredion
Pectin blend	Fruit pastes and firm confectionery gels.	Activation: 194°F	Activation: 90°C	Premix with sugar, disperse into fruit, bring to a boil, then add acid. Use a recipe suited to this HM pectin with retarding salts.	Sosa
Pectin blend	Glazes and creams using dairy, chocolate, or nut ingredients.	Bring to a boil	Bring to a boil	Premix with sugar before heating. This amidated pectin system contains calcium and salts; confirm recipe sugar requirements with the current product specification.	Sosa
Pectin	Fruit glazes and nappage for reheating.	Product-specific; heat for Sosa Fruit NH	Product-specific; heat for Sosa Fruit NH	Follow the exact blend’s directions. For Sosa Fruit NH, mix with sugar, bring to a boil, then add acid. NH products contain formulated pectin systems, distinct from pure LM pectin.	Modernist Pantry Sosa
Pectin	Calcium-set fruit gels and lower-sugar fillings.	Cold or hot	Cold or hot	Mix into liquid evenly. Adjust calcium and recipe conditions for the named product.	Modernist Pantry
Pectin	Sugar-and-acid-set jams, jellies, and fruit confections.	195°F	≈91°C	Disperse evenly and heat using the rapid- or slow-set product’s specified process. The listed temperature applies to these products; sugar and acidity govern setting.	Modernist Pantry
Pectin	Calcium-set fruit gels and lower-sugar fillings.	195°F	≈91°C	Heat this partly cold-soluble product for gels. Control calcium separately from dispersion.	Modernist Pantry
Stabilizer blend	Controlling ice crystals and gelato texture.	180°F	≈82°C	Blend into the base and heat as directed before cooling. The blend contains guar, sucrose, carrageenan, and locust bean gum.	Modernist Pantry
Stabilizer blend	Controlling ice crystals and ice-cream texture.	Activate: 180°F	Activate: ≈82°C	Premix with recipe sugar, blend into the base, then heat. Cool before churning; blend contains guar, dextrose, and carrageenan.	Modernist Pantry
Stabilizer blend	Smoother sorbets, ice pops, and water-based ices.	Cold process	Cold process	Blend thoroughly into the base before freezing. This dextrose–cellulose gum blend uses a cold process; the ice-cream and gelato blends use heated processes.	Modernist Pantry Colony Gums
Starch	Thickening in sauces and starch-based preparations.	Gelatinization: ≈136–151°F	Gelatinization: 58–66°C	Disperse in cold liquid before heating. The range indicates gelatinization; the recipe determines the finished cooking temperature.	Molendum
Starch / agar blend	Glossy fruit, chocolate, and nut glazes.	Initial cook: 212°F	Initial cook: 100°C	Cook the starch, agar, and dextrose blend with the recipe liquids and sugars. Cool to 35–40°C (95–104°F) before glazing.	Sosa
Hydrocolloid	Stabilizing acidic dressings, dairy drinks, and beverage foams.	Cold or hot	Cold or hot	Dissolve in water using the grade’s method. PGA stabilizes the preparation; its behavior differs from sodium alginate in calcium-set spherification.	KIMICA
Seed mucilage	Binding and elasticity in gluten-free breads and doughs.	Cold or hot	Cold or hot	Premix with flour for doughs, or disperse with strong mixing in liquid. Allow for the recipe’s water demand.	Sosa Arora et al.: Sensory viscosity and instrumental flow of soluble dietary fibers
Hydrocolloid	Thickening and calcium-triggered gels; spherification.	Cold	Cold	Hydrate in low-calcium water and keep calcium separate until setting. Perfected Alginate is an agglomerated form for easier dispersion; direct and reverse spherification differ.	Colony Gums Modernist Pantry Modernist Pantry
Starch	Thickening for sauces, gravies, and puddings.	Gelatinization: ≈144–162°F	Gelatinization: 62–72°C	Disperse in cold liquid before heating. The range describes gelatinization; complete cooking depends on the recipe.	Molendum
Starch	Thickening for cold sauces, dry mixes, and no-cook preparations.	Cold	Cold	Choose a specified cold-swelling product and disperse as directed. Instant grades thicken cold; cook-up modified starches need cooking.	Cargill Cargill
Starch	Thickening and cohesive texture in sauces and starch-based preparations.	Gelatinization: about 140–176°F	Gelatinization: about 60–80°C	Disperse in cold water before heating. In the referenced starch-water system, gelatinization begins near the lower end of the range and completes near the upper end.	FAO
Gum	Body and water control in dairy, sauces, fillings, and frozen desserts.	180°F	≈82°C	Partly hydrates cold; heat develops fuller viscosity. Modernist Pantry recommends the listed temperature; the purchased grade controls the process.	Colony Gums Modernist Pantry
Starch	Smooth instant soups, sauces, and gravies.	Cold or hot	Cold or hot	Disperse with low shear, such as a whisk, following the supplier chart. Ultra-Tex 3 uses a separate high-shear preparation.	Modernist Pantry Modernist Pantry
Starch	Creamy thickening for preparations exposed to demanding heat or mixing.	Cold or hot	Cold or hot	Disperse evenly. Use this grade for the supplier’s specified heat, shear, and acid tolerance.	Modernist Pantry
Starch	Thickening and stabilizing smooth, glossy sauces; dessert sauces and glazes.	Cold or hot; cold-process thickening	Cold or hot; cold-process thickening	Disperse with high shear, such as a blender. This modified starch hydrates cold for instant thickening; native tapioca starch follows a cooked process.	Modernist Pantry Ingredion Modernist Pantry
Starch	High-viscosity creams, sauces, and purées.	Cold or hot	Cold or hot	Disperse using high shear, such as a blender. Set the dose for this viscosity grade independently of Ultra-Tex 3.	Modernist Pantry Modernist Pantry
Agar / starch blend	Setting plant-based mousses.	194–212°F	90–100°C	Mix into the aqueous base and heat while stirring. Cool to 50–60°C (122–140°F), then fold in the aerated component and chill.	Sosa
Carrageenan / LBG blend	Elastic veils, molded gels, and dipping glazes.	Bring to a boil	Bring to a boil	Mix into cold liquid, then heat while stirring. Cool to set the formulated carrageenan–locust bean gum system.	Sosa
Gum	Cold sauces, dressings, and suspension; texture control in gum blends.	Cold or hot	Cold or hot	Mix into liquid to limit clumps. Agglomerated Perfected Xanthan disperses more readily. Xanthan alone thickens; a firm gel needs a suitable partner.	Modernist Pantry Modernist Pantry

Hydrocolloids and hydrocolloid blends. Approximate conversions use ≈. Distinguish hydration from gelatinization and heat-set gelation.

Hydrocolloid family / formulation
Gum blend
Purpose / chef uses
Creamy thickening and emulsion stabilization.
Hydration or incorporation — °F
Follow blend process
Hydration or incorporation — °C
Follow blend process
Method and key conditions
Blend into the water phase before adding fat. Use the supplier’s warm infused water method; it specifies no universal minimum temperature.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Hydrocolloid
Purpose / chef uses
Firm, brittle gels; clear gelées and molded garnishes.
Hydration or incorporation — °F
203–212°F
Hydration or incorporation — °C
95–100°C
Method and key conditions
Disperse in liquid and heat while stirring to dissolve. Cool to set; avoid prolonged heating in acid.
Sources
Agargel
Modernist Pantry
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Thickening and starch gels.
Hydration or incorporation — °F
Product / recipe dependent
Hydration or incorporation — °C
Product / recipe dependent
Method and key conditions
Disperse before heating and follow the product’s cooking instructions. Temperature ranges depend on variety and formulation.
Sources
Arrowroot starch gel study
Hydrocolloid family / formulation
Cellulose
Purpose / chef uses
Thickening syrups and beverages; retaining moisture and stabilizing frozen desserts.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Add gradually while mixing to limit lumps. Allow viscosity to develop before adjusting the dose.
Sources
Colony Gums
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Soft, elastic gels, especially with calcium.
Hydration or incorporation — °F
Hot; product-specific process
Hydration or incorporation — °C
Hot; product-specific process
Method and key conditions
Use the purchased product’s confirmed heating process. Modernist Pantry lists conflicting thresholds: 140°F (60°C) on its product page and >158°F (>70°C) in its chart.
Sources
Modernist Pantry
Modernist Pantry
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Firm gels; plant-based cheese and molded preparations.
Hydration or incorporation — °F
Hot; product-specific process
Hydration or incorporation — °C
Hot; product-specific process
Method and key conditions
Use the purchased product’s confirmed heating process. Modernist Pantry lists conflicting thresholds: >180°F (>≈82°C) on its product page and >158°F (>70°C) in its chart.
Sources
Modernist Pantry
Modernist Pantry
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Cold-process thickening and creamy texture in dairy or plant-based liquids.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Disperse thoroughly while mixing to develop viscosity. Lambda thickens without forming an iota- or kappa-style gel.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Insoluble cellulose
Purpose / chef uses
Moisture control, anti-caking, and structure in baked goods or cheese.
Hydration or incorporation — °F
Disperse insoluble particles
Hydration or incorporation — °C
Disperse insoluble particles
Method and key conditions
Disperse as particles using the application’s method. Powdered cellulose is distinct from MCC and soluble cellulose gum.
Sources
JRS
Ingredion: Hydrocolloids from Ingredion
Hydrocolloid family / formulation
Hydrocolloid
Purpose / chef uses
Heat-set structure in formed foods and noodles.
Hydration or incorporation — °F
Gel activation: 140°F low-set; ≥176°F high-set
Hydration or incorporation — °C
Gel activation: 60°C low-set; ≥80°C high-set
Method and key conditions
Disperse in water, then heat. Reheating reverses low-set gels; high-set gels resist reheating. These temperatures trigger gelation rather than dissolution.
Sources
Organo Food Tech
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Texture and moisture retention in gluten-free baked goods.
Hydration or incorporation — °F
Product / baking recipe dependent
Hydration or incorporation — °C
Product / baking recipe dependent
Method and key conditions
Follow the full baking recipe. Supplier sources disagree on cold versus hot hydration; do not substitute an instant sauce-starch process.
Sources
Modernist Pantry
Modernist Pantry
Hydrocolloid family / formulation
Seed mucilage product
Purpose / chef uses
Thickening, suspension, and emulsion support.
Hydration or incorporation — °F
Cold or hot
Hydration or incorporation — °C
Cold or hot
Method and key conditions
Disperse evenly in the liquid. Flaxfiber contains soluble mucilage and insoluble fiber, distinct from whole flaxseed meal.
Sources
Sosa
Hydrocolloid family / formulation
Gelatin
Purpose / chef uses
Cold-process stabilization of desserts, cakes, and creams.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Use a product labeled for cold processing and mix as directed. Instagel contains porcine gelatin and glucose syrup; its dose differs from ordinary dry gelatin.
Sources
GROW
Modernist Pantry
Hydrocolloid family / formulation
Gelatin
Purpose / chef uses
Soft dessert gels and stabilized creams.
Hydration or incorporation — °F
Dissolve: 122–140°F
Hydration or incorporation — °C
Dissolve: 50–60°C
Method and key conditions
Soften sheets in cold water, then dissolve with gentle heat. Avoid prolonged high heat, especially in acidic mixtures.
Sources
GELITA leaf gelatin FAQ
Hydrocolloid family / formulation
Gelatin
Purpose / chef uses
Dessert gels, mousses, and set creams.
Hydration or incorporation — °F
Dissolve: 122–140°F
Hydration or incorporation — °C
Dissolve: 50–60°C
Method and key conditions
Bloom in cold water before warming to dissolve. Follow the gelatin’s bloom instructions and recipe dose.
Sources
Nitta Gelatin
GROW
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Creamy cold fillings, pastry creams, and soup thickening.
Hydration or incorporation — °F
Cold or hot; cold-process thickening
Hydration or incorporation — °C
Cold or hot; cold-process thickening
Method and key conditions
Mix with strong agitation. Use the Cold grade for thickening without cooking.
Sources
Sosa
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Cooked pastry creams, custards, and fillings for baking.
Hydration or incorporation — °F
Bring to a boil
Hydration or incorporation — °C
Bring to a boil
Method and key conditions
Mix into cold liquid, then cook while stirring. The current product uses corn starch; match older stock to its own formulation and instructions.
Sources
Sosa
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Soft, elastic gels and texture adjustment.
Hydration or incorporation — °F
>185°F
Hydration or incorporation — °C
>85°C
Method and key conditions
Disperse, heat above the listed threshold, and cool to set. This threshold applies to the LT100 product.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Clear, firm, brittle gels and fluid-gel textures.
Hydration or incorporation — °F
167–203°F
Hydration or incorporation — °C
75–95°C
Method and key conditions
Disperse, then heat to hydrate before cooling. Mineral content and recipe conditions affect the process.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Cold-process thickening for sauces, dairy, and frozen desserts.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Add while mixing and allow viscosity to develop. Agglomerated Perfected Guar disperses more readily; use the purchased grade’s instructions.
Sources
Colony Gums
Modernist Pantry
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Flavor-oil emulsions, beverage stabilization, and confectionery coatings.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Mix into water until dissolved. Gum arabic supports emulsification with relatively little thickening.
Sources
Colony Gums
Modernist Pantry
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Thickening and stabilization in sauces, dressings, and frozen desserts.
Hydration or incorporation — °F
Heat activation; product dependent
Hydration or incorporation — °C
Heat activation; product dependent
Method and key conditions
Disperse while mixing and follow the supplier’s activation method. Do not assume a clear, fully dissolved solution.
Sources
Colony Gums
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Viscous, acid-tolerant thickening for sauces and dressings.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Disperse and allow the mucilage to develop. Hydration time depends on the product and mixing conditions.
Sources
FAO
Hydrocolloid family / formulation
Cellulose
Purpose / chef uses
Binding and texture control in bakery, coatings, and meat alternatives.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Disperse before cold hydration. For F50, the supplier lists heat gelation at 62–68°C (≈144–154°F); this is separate from hydration.
Sources
METHOCEL product and preparation overview
Roquette
Modernist Pantry
Hydrocolloid family / formulation
Cellulose
Purpose / chef uses
Binding and texture control in bakery, coatings, and meat alternatives.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Disperse before cold hydration. Heat-induced gelation is a separate, grade-dependent step.
Sources
METHOCEL product and preparation overview
Roquette
Hydrocolloid family / formulation
Inulin
Purpose / chef uses
Creaminess and fat replacement in creams, mousses, and ice cream.
Hydration or incorporation — °F
Dissolve: 122–158°F
Hydration or incorporation — °C
Dissolve: 50–70°C
Method and key conditions
Mix vigorously, warm to dissolve, then chill to develop texture. Supplier instructions give different rest times; follow the current specification for the purchased grade.
Sources
Sosa
Ingredion: Hydrocolloids from Ingredion
Hydrocolloid family / formulation
Gelling product
Purpose / chef uses
Soft, creamy panna cotta textures.
Hydration or incorporation — °F
Bring to a boil
Hydration or incorporation — °C
Bring to a boil
Method and key conditions
Disperse powder into cold liquid with vigorous mixing, then heat while stirring. Cool to set; follow this product’s instructions.
Sources
Sosa
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Thickening and water binding; texture adjustment in gum blends.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Disperse evenly and allow hydration. A firm gel requires the appropriate formulation.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Body and water control in sauces, fillings, and frozen desserts; partner in gum gels.
Hydration or incorporation — °F
165°F
Hydration or incorporation — °C
≈74°C
Method and key conditions
Heat while mixing. Modernist Pantry recommends the listed temperature; follow the purchased grade’s process.
Sources
Colony Gums
Modernist Pantry
Hydrocolloid family / formulation
Cellulose
Purpose / chef uses
Binding, coatings, and structure that firms during heating.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Disperse before cold hydration. The supplier lists A4C gelation at 122–131°F (50–55°C); heat-setting is separate from dissolution.
Sources
METHOCEL product and preparation overview
Roquette
Modernist Pantry
Hydrocolloid family / formulation
Cellulose product
Purpose / chef uses
Binding plant-based and nut-based patties during shaping and cooking.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Hydrate in water with a blender before use, then mix into the patty base. Heating develops structure after cold hydration.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Cellulose
Purpose / chef uses
Controlling baked-filling boil-out and sauce texture.
Hydration or incorporation — °F
Hydrate cold
Hydration or incorporation — °C
Hydrate cold
Method and key conditions
Disperse and hydrate cold. This LV grade gels at 118–132°F (≈48–56°C) and liquefies again on cooling.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Colloidal cellulose blend
Purpose / chef uses
Suspension and body in sauces, dairy, and plant-based beverages.
Hydration or incorporation — °F
Mechanical activation
Hydration or incorporation — °C
Mechanical activation
Method and key conditions
Use the supplier’s high-shear activation process. Temperature and mixing requirements depend on the blend.
Sources
Roquette
JRS: VIVAPUR MCG
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Thickening and stabilization in sauces, soups, and fillings.
Hydration or incorporation — °F
Product / recipe dependent
Hydration or incorporation — °C
Product / recipe dependent
Method and key conditions
Disperse and heat according to the product specification. Choose a grade suited to the recipe’s heat, acid, and mixing.
Sources
Cargill
Hydrocolloid family / formulation
Gum emulsifier
Purpose / chef uses
Stabilizing beverage and flavor-oil emulsions.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Hydrate in water and follow the emulsion process for the named grade. The product combines modified gum acacia and gum acacia.
Sources
Ingredion
Hydrocolloid family / formulation
Pectin blend
Purpose / chef uses
Fruit pastes and firm confectionery gels.
Hydration or incorporation — °F
Activation: 194°F
Hydration or incorporation — °C
Activation: 90°C
Method and key conditions
Premix with sugar, disperse into fruit, bring to a boil, then add acid. Use a recipe suited to this HM pectin with retarding salts.
Sources
Sosa
Hydrocolloid family / formulation
Pectin blend
Purpose / chef uses
Glazes and creams using dairy, chocolate, or nut ingredients.
Hydration or incorporation — °F
Bring to a boil
Hydration or incorporation — °C
Bring to a boil
Method and key conditions
Premix with sugar before heating. This amidated pectin system contains calcium and salts; confirm recipe sugar requirements with the current product specification.
Sources
Sosa
Hydrocolloid family / formulation
Pectin
Purpose / chef uses
Fruit glazes and nappage for reheating.
Hydration or incorporation — °F
Product-specific; heat for Sosa Fruit NH
Hydration or incorporation — °C
Product-specific; heat for Sosa Fruit NH
Method and key conditions
Follow the exact blend’s directions. For Sosa Fruit NH, mix with sugar, bring to a boil, then add acid. NH products contain formulated pectin systems, distinct from pure LM pectin.
Sources
Modernist Pantry
Sosa
Hydrocolloid family / formulation
Pectin
Purpose / chef uses
Calcium-set fruit gels and lower-sugar fillings.
Hydration or incorporation — °F
Cold or hot
Hydration or incorporation — °C
Cold or hot
Method and key conditions
Mix into liquid evenly. Adjust calcium and recipe conditions for the named product.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Pectin
Purpose / chef uses
Sugar-and-acid-set jams, jellies, and fruit confections.
Hydration or incorporation — °F
195°F
Hydration or incorporation — °C
≈91°C
Method and key conditions
Disperse evenly and heat using the rapid- or slow-set product’s specified process. The listed temperature applies to these products; sugar and acidity govern setting.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Pectin
Purpose / chef uses
Calcium-set fruit gels and lower-sugar fillings.
Hydration or incorporation — °F
195°F
Hydration or incorporation — °C
≈91°C
Method and key conditions
Heat this partly cold-soluble product for gels. Control calcium separately from dispersion.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Stabilizer blend
Purpose / chef uses
Controlling ice crystals and gelato texture.
Hydration or incorporation — °F
180°F
Hydration or incorporation — °C
≈82°C
Method and key conditions
Blend into the base and heat as directed before cooling. The blend contains guar, sucrose, carrageenan, and locust bean gum.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Stabilizer blend
Purpose / chef uses
Controlling ice crystals and ice-cream texture.
Hydration or incorporation — °F
Activate: 180°F
Hydration or incorporation — °C
Activate: ≈82°C
Method and key conditions
Premix with recipe sugar, blend into the base, then heat. Cool before churning; blend contains guar, dextrose, and carrageenan.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Stabilizer blend
Purpose / chef uses
Smoother sorbets, ice pops, and water-based ices.
Hydration or incorporation — °F
Cold process
Hydration or incorporation — °C
Cold process
Method and key conditions
Blend thoroughly into the base before freezing. This dextrose–cellulose gum blend uses a cold process; the ice-cream and gelato blends use heated processes.
Sources
Modernist Pantry
Colony Gums
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Thickening in sauces and starch-based preparations.
Hydration or incorporation — °F
Gelatinization: ≈136–151°F
Hydration or incorporation — °C
Gelatinization: 58–66°C
Method and key conditions
Disperse in cold liquid before heating. The range indicates gelatinization; the recipe determines the finished cooking temperature.
Sources
Molendum
Hydrocolloid family / formulation
Starch / agar blend
Purpose / chef uses
Glossy fruit, chocolate, and nut glazes.
Hydration or incorporation — °F
Initial cook: 212°F
Hydration or incorporation — °C
Initial cook: 100°C
Method and key conditions
Cook the starch, agar, and dextrose blend with the recipe liquids and sugars. Cool to 35–40°C (95–104°F) before glazing.
Sources
Sosa
Hydrocolloid family / formulation
Hydrocolloid
Purpose / chef uses
Stabilizing acidic dressings, dairy drinks, and beverage foams.
Hydration or incorporation — °F
Cold or hot
Hydration or incorporation — °C
Cold or hot
Method and key conditions
Dissolve in water using the grade’s method. PGA stabilizes the preparation; its behavior differs from sodium alginate in calcium-set spherification.
Sources
KIMICA
Hydrocolloid family / formulation
Seed mucilage
Purpose / chef uses
Binding and elasticity in gluten-free breads and doughs.
Hydration or incorporation — °F
Cold or hot
Hydration or incorporation — °C
Cold or hot
Method and key conditions
Premix with flour for doughs, or disperse with strong mixing in liquid. Allow for the recipe’s water demand.
Sources
Sosa
Arora et al.: Sensory viscosity and instrumental flow of soluble dietary fibers
Hydrocolloid family / formulation
Hydrocolloid
Purpose / chef uses
Thickening and calcium-triggered gels; spherification.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Hydrate in low-calcium water and keep calcium separate until setting. Perfected Alginate is an agglomerated form for easier dispersion; direct and reverse spherification differ.
Sources
Colony Gums
Modernist Pantry
Modernist Pantry
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Thickening for sauces, gravies, and puddings.
Hydration or incorporation — °F
Gelatinization: ≈144–162°F
Hydration or incorporation — °C
Gelatinization: 62–72°C
Method and key conditions
Disperse in cold liquid before heating. The range describes gelatinization; complete cooking depends on the recipe.
Sources
Molendum
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Thickening for cold sauces, dry mixes, and no-cook preparations.
Hydration or incorporation — °F
Cold
Hydration or incorporation — °C
Cold
Method and key conditions
Choose a specified cold-swelling product and disperse as directed. Instant grades thicken cold; cook-up modified starches need cooking.
Sources
Cargill
Cargill
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Thickening and cohesive texture in sauces and starch-based preparations.
Hydration or incorporation — °F
Gelatinization: about 140–176°F
Hydration or incorporation — °C
Gelatinization: about 60–80°C
Method and key conditions
Disperse in cold water before heating. In the referenced starch-water system, gelatinization begins near the lower end of the range and completes near the upper end.
Sources
FAO
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Body and water control in dairy, sauces, fillings, and frozen desserts.
Hydration or incorporation — °F
180°F
Hydration or incorporation — °C
≈82°C
Method and key conditions
Partly hydrates cold; heat develops fuller viscosity. Modernist Pantry recommends the listed temperature; the purchased grade controls the process.
Sources
Colony Gums
Modernist Pantry
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Smooth instant soups, sauces, and gravies.
Hydration or incorporation — °F
Cold or hot
Hydration or incorporation — °C
Cold or hot
Method and key conditions
Disperse with low shear, such as a whisk, following the supplier chart. Ultra-Tex 3 uses a separate high-shear preparation.
Sources
Modernist Pantry
Modernist Pantry
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Creamy thickening for preparations exposed to demanding heat or mixing.
Hydration or incorporation — °F
Cold or hot
Hydration or incorporation — °C
Cold or hot
Method and key conditions
Disperse evenly. Use this grade for the supplier’s specified heat, shear, and acid tolerance.
Sources
Modernist Pantry
Hydrocolloid family / formulation
Starch
Purpose / chef uses
Thickening and stabilizing smooth, glossy sauces; dessert sauces and glazes.
Hydration or incorporation — °F
Cold or hot; cold-process thickening
Hydration or incorporation — °C
Cold or hot; cold-process thickening
Method and key conditions
Disperse with high shear, such as a blender. This modified starch hydrates cold for instant thickening; native tapioca starch follows a cooked process.
Sources
Modernist Pantry
Ingredion
Modernist Pantry
Hydrocolloid family / formulation
Starch
Purpose / chef uses
High-viscosity creams, sauces, and purées.
Hydration or incorporation — °F
Cold or hot
Hydration or incorporation — °C
Cold or hot
Method and key conditions
Disperse using high shear, such as a blender. Set the dose for this viscosity grade independently of Ultra-Tex 3.
Sources
Modernist Pantry
Modernist Pantry
Hydrocolloid family / formulation
Agar / starch blend
Purpose / chef uses
Setting plant-based mousses.
Hydration or incorporation — °F
194–212°F
Hydration or incorporation — °C
90–100°C
Method and key conditions
Mix into the aqueous base and heat while stirring. Cool to 50–60°C (122–140°F), then fold in the aerated component and chill.
Sources
Sosa
Hydrocolloid family / formulation
Carrageenan / LBG blend
Purpose / chef uses
Elastic veils, molded gels, and dipping glazes.
Hydration or incorporation — °F
Bring to a boil
Hydration or incorporation — °C
Bring to a boil
Method and key conditions
Mix into cold liquid, then heat while stirring. Cool to set the formulated carrageenan–locust bean gum system.
Sources
Sosa
Hydrocolloid family / formulation
Gum
Purpose / chef uses
Cold sauces, dressings, and suspension; texture control in gum blends.
Hydration or incorporation — °F
Cold or hot
Hydration or incorporation — °C
Cold or hot
Method and key conditions
Mix into liquid to limit clumps. Agglomerated Perfected Xanthan disperses more readily. Xanthan alone thickens; a firm gel needs a suitable partner.
Sources
Modernist Pantry
Modernist Pantry

Auto shows a table on wider screens and individual entries on phones. Choose Table or Entries to switch views.

Search and ingredient panels need JavaScript. Read all fields and full entries in the complete reference.

Hydrocolloids for Chefs

210 S — gum arabic / xanthan blend

Agar / agar-agar — conventional powder; Super Agar alias

Arrowroot starch

Carboxymethylcellulose (CMC / cellulose gum)

Carrageenan — iota

Carrageenan — kappa

Carrageenan — lambda

Cellulose — powdered, food grade

Curdlan

Expandex — modified tapioca baking starch

Flax fiber / mucilage — Sosa Flaxfiber

Gelatin — instant / cold-soluble, including Instagel

Gelatin — leaf / sheet

Gelatin — standard powder

Gelcrem Cold — Sosa modified potato starch

Gelcrem Hot — Sosa functional native corn starch

Gellan gum — high-acyl, LT100

Gellan gum — low-acyl, F

Guar gum — standard / Perfected

Gum arabic / acacia

Gum karaya

Gum tragacanth

HPMC — F-type, including METHOCEL F50

HPMC — METHOCEL E-type, food grade (hydroxypropyl methylcellulose)

Inulin — Sosa Hot Inulin

Iota Pro Pannacotta — Sosa carrageenan

Konjac glucomannan / konjac gum

Locust bean gum / carob bean gum (LBG)

Methylcellulose (MC) — A-type, including METHOCEL A4C

Methylcellulose — Druids Grove Burger Binder

Methylcellulose — Modernist Pantry LV grade

Microcrystalline cellulose + CMC — colloidal blend

Modified food starch — cook-up

Modified gum acacia — TICAMULSION 3020

Pectin jaune / yellow pectin — Sosa

Pectin Nappage X58 — Sosa

Pectin NH / Fruit NH — formulated nappage products

Pectin — amidated low-methoxyl (LMA / ALM)

Pectin — high-methoxyl (HM), rapid- or slow-set

Pectin — low-methoxyl (LM), non-amidated

Perfect Gelato — Modernist Pantry

Perfect Ice Cream — Modernist Pantry

Perfect Sorbet — Modernist Pantry

Potato starch — native

Proglaçage — Sosa glaze blend

Propylene glycol alginate (PGA)

Psyllium husk — powdered food grade

Sodium alginate — standard / Perfected

Starch — cornstarch, native

Starch — instant / pregelatinized, generic family

Starch — tapioca / cassava, native

Tara gum

Ultra-Sperse 3 — modified tapioca starch

Ultra-Sperse M — modified waxy-maize starch

Ultra-Tex 3 — cold-swelling modified tapioca starch

Ultra-Tex 8 — modified tapioca starch

Vegan Mousse Gelatine — Sosa

Vegetable Gelling Agent — Sosa

Xanthan gum — standard / Perfected