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Hydrocolloids (stabilisers)

In the oils, fats and margarine sector, hydrocolloids such as guar gum, carrageenan and cellulose gum play a crucial role in obtaining the desired texture, stability and mouthfeel in various products. They are innovative ingredients that are also important in the development of healthier oils, fats and margarines, such as reduced-fat products or margarine that melts better.
Hydrocolloids are innovative ingredients that help to improve the sensory properties of products. They enable you to produce high-quality oils, fats and margarines that meet the consumer’s expectations.



  • Improve texture and stability
  • Optimise mouthfeel
  • Customised mixtures are possible for unique end products
  • Increase the shelf life of end products
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