DuPont Nutrition & Biosciences: Ingredient Super Hero
Hydrocolloids are tools of texture, masters of mouthfeel, geniuses of gelling and virtuosos of viscosity
Which ingredient class can help reduce sugar, and/or fat, enable plant-forward product alternatives, stabilize, gel and suspend—all without aid of a cape? Hydrocolloids—might be your choice because of their astonishing practical properties. Although hydrocolloids stem from a variety of sources, the basic chemical structure controls the properties.