In the food industry, hydrocolloids are used firstly to directly influence the structure and properties of a food product (thickening, stabilising and gelling). Secondly, they are used as technological processing aids, such as for dispensing ingredients.
Both the use and the quality requirements for such products are strictly regulated by national and international specifications (JECFA, EU and FCC). Use must be declared in most countries. The pure gums are known under the brand “polygum”. The “polygel” brand covers a large number of functional compounds for specific applications.