For example, carraggeenan has several chemical structures which gives slightly different functional properties. The individual characteristics of carrageenan and locust bean gum may be enhanced beyond the sum of each due to the synergism and interaction of these two gums. This is particularly evident in chocolate milk or a frozen dairy product. To some extent one can generally indicate the gum to select for a product based on its characteristics. It is critical to have a concept and understanding of characteristics to do this, however, a more precise and accurate selection can be made by contacting a manufacturer.
Applications are many.
However, the selection process and subsequent application is critical to understanding the interaction of hydrocolloids, food ingredients and the ultimate food product. One of the processes for gaining this understanding is to work through applications available on this web site. The listing on the right is only a selected indication of function and uses of hydrocolloids. Further information can be found at TIC or Kelco or other companies for applications to selected gums. Although it is almost prohibitive to fully look at all functions and uses.