Hydrocolloid
Gellan Gum: The Hydrocolloid in Plant Milks and Fluid Gels
Gellan gum (E418) keeps almond and oat milk from separating and makes modernist fluid gels. How it works, where it appears, and what safety research shows.
IntermediateLocust Bean Gum: The Seed Gum Stabilizing Your Ice Cream
Locust bean gum comes from carob seeds and prevents ice crystal growth in ice cream. Learn how it works, where it's found, and why its safety record is clean.
IntermediateSodium Alginate: The Seaweed Gum That Sets With Calcium
Sodium alginate (E401) sets into a gel when it meets calcium, no heat needed. How that cold-set reaction powers spherification, reformed foods, and plant-based meat.
Intermediate