Hydrocolloid Reference

Hydrocolloids are the molecular tools that give frozen desserts their texture. This reference covers every hydrocolloid relevant to frozen dessert production—properties, dosing, hydration, and applications.

Quick Reference Table

Hydrocolloid	Dose %	Hydration Temp	Character	Primary Use
Locust bean gum	0.15–0.25	85°C	Creamy, elastic	Base stabilization
Guar gum	0.10–0.20	Cold/hot	Thick, can be gummy	Supporting stabilizer
Tara gum	0.10–0.20	85°C	Creamy	LBG alternative
Lambda carrageenan	0.02–0.04	70°C	Creamy	Melt resistance
Kappa carrageenan	0.10–0.30	70°C	Brittle gel	Not for base (use for gels)
Iota carrageenan	0.10–0.30	70°C	Elastic gel	Fluid gels
Xanthan gum	0.05–0.15	Cold	Slick, shear-thinning	Light thickening
Gellan (low acyl)	0.10–0.30	85°C	Brittle, clear gel	Fluid gels
Gellan (high acyl)	0.10–0.30	85°C	Elastic gel	Soft gels
Agar	0.20–0.50	Boil	Firm, brittle	Inclusions, fluid gels
Gelatin	0.20–0.50	35°C	Smooth, melt-in-mouth	Traditional stabilization
Sodium alginate	0.50–1.00	Cold	Gel with calcium	Spherification
Methylcellulose	1.00–2.00	Cold	Gels when heated	Hot applications
Pectin (HM)	0.30–0.50	Boil	Sets with acid+sugar	Fruit gels
Pectin (LM)	0.30–0.50	Boil	Sets with calcium	Low-sugar gels

Detailed Profiles

Locust Bean Gum (LBG)

Source: Carob tree seeds (Ceratonia siliqua)

Properties:

• Galactomannan polysaccharide
• Non-gelling alone (thickens only)
• Synergistic with other gums
• Heat-reversible

Property	Value
Dose	0.15–0.25%
Hydration temp	85°C minimum
pH stability	3.5–11
Freeze-thaw	Excellent

In frozen desserts:

• Primary stabilizer for Italian gelato
• Excellent ice crystal control
• Creamy, elastic mouthfeel
• Must reach 85°C for full hydration

Synergies:

• Lambda carrageenan: Enhanced creaminess
• Xanthan: Increased viscosity
• Kappa carrageenan: Gel formation (not for base)

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Guar Gum

Source: Guar bean (Cyamopsis tetragonoloba)

Properties:

• Galactomannan polysaccharide
• Hydrates in cold water
• Strong thickener
• Can be gummy if overused

Property	Value
Dose	0.10–0.20%
Hydration temp	Room temperature (faster hot)
pH stability	4–10
Freeze-thaw	Good

In frozen desserts:

• Supporting stabilizer (rarely used alone)
• Economical
• Easy cold hydration
• Watch for gummy texture at high doses

Caution

Guar gum at doses above 0.25% often produces unpleasant gummy texture. Use restraint.

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Tara Gum

Source: Tara tree seeds (Caesalpinia spinosa)

Properties:

• Galactomannan polysaccharide
• Similar to LBG
• Good synergy with carrageenan

Property	Value
Dose	0.10–0.20%
Hydration temp	85°C
pH stability	3–11
Freeze-thaw	Excellent

In frozen desserts:

• LBG alternative or complement
• Similar creamy character
• Often more economical than LBG

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Lambda Carrageenan

Source: Red seaweed (Gigartina, Chondrus)

Properties:

• Does NOT gel (unlike kappa/iota)
• Thickens and adds creaminess
• Very low dose required

Property	Value
Dose	0.02–0.04%
Hydration temp	70°C
pH stability	4–10
Freeze-thaw	Excellent

In frozen desserts:

• Creaminess enhancement
• Melt resistance
• Synergy with LBG
• Tiny amounts make noticeable difference

Note

Lambda carrageenan is the only carrageenan type used in ice cream base. Kappa and iota form gels and are not suitable for base applications.

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Xanthan Gum

Source: Bacterial fermentation (Xanthomonas campestris)

Properties:

• Polysaccharide
• Hydrates in cold water
• Shear-thinning (flows when stirred, thickens at rest)
• Very efficient thickener

Property	Value
Dose	0.05–0.15%
Hydration temp	Room temperature
pH stability	2–12
Freeze-thaw	Good

In frozen desserts:

• Light thickening
• Emulsion stabilization
• Can create “snotty” texture if overused
• Better as supporting player

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Agar (Agar-Agar)

Source: Red algae (Gelidium, Gracilaria)

Properties:

• Polysaccharide
• Forms firm, brittle gels
• High melting point (85°C)
• Sets at ~35°C

Property	Value
Dose	0.20–0.50%
Hydration temp	Must boil 2 min
Gel setting temp	~35°C
Gel melting temp	~85°C
pH stability	4–10

In frozen desserts:

• Fluid gel production
• Gel inclusions
• Not for base stabilization

Critical: Agar must boil for 2 minutes minimum for full hydration. Simmering is insufficient.

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Gellan Gum (Low Acyl)

Source: Bacterial fermentation (Sphingomonas elodea)

Properties:

• Forms firm, brittle, clear gels
• Sets with cations (calcium, etc.)
• Excellent clarity

Property	Value
Dose	0.10–0.30%
Hydration temp	85°C
Gel setting temp	30–50°C
Gel melting temp	70–120°C

In frozen desserts:

• Clear fluid gels
• Firm gel inclusions
• Setting on cold surfaces (instant set)

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Gellan Gum (High Acyl)

Properties:

• Forms elastic, flexible gels
• Softer than low acyl
• Less cation-sensitive

Property	Value
Dose	0.10–0.30%
Hydration temp	85°C
Gel setting temp	60–70°C

In frozen desserts:

• Soft gel inclusions
• Elastic fluid gels
• Dessert sauces that set

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Sodium Alginate

Source: Brown seaweed (Laminaria, Macrocystis)

Properties:

• Forms gels in presence of calcium
• Cold-hydrating
• Irreversible gel (doesn’t melt)

Property	Value
Dose	0.50–1.00% (in spherification liquid)
Hydration temp	Room temperature
pH stability	Reduced function below pH 4

In frozen desserts:

• Spherification (primary application)
• Not for base stabilization
• See Spherification

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Gelatin

Source: Animal collagen (pork, beef, fish)

Properties:

• Protein-based
• Melts at body temperature
• Forms elastic gels
• Not vegetarian

Property	Value
Dose	0.20–0.50%
Bloom in	Cold water
Hydration temp	35°C (melt bloomed gelatin)
Gel setting temp	~15°C
Gel melting temp	~35°C

In frozen desserts:

• Traditional American stabilizer
• Quick-melt character
• Less common in modern formulation

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Dispersion Techniques

Preventing Clumps

Hydrocolloids hydrate rapidly on surface contact with water, forming waterproof shells (“fish eyes”) that prevent interior hydration.

Prevention methods:

1. Dry blend with sugar

   • Mix hydrocolloid with 5–10× its weight in sugar
   • Sugar particles separate hydrocolloid particles
   • Prevents clumping on water contact

2. High-shear dispersion

   • Use immersion blender
   • Add hydrocolloid while blending
   • Shear breaks up clumps as they form

3. Vortex addition

   • Create whirlpool in liquid
   • Sprinkle hydrocolloid slowly into vortex center
   • Liquid motion separates particles

4. Oil dispersion

   • For cold-hydrating gums
   • Mix with small amount of oil first
   • Add to water—oil prevents clumping

Hydration Temperature Requirements

Hydrocolloid	Temperature	Hold Time	Notes
LBG	85°C	30 sec	Will not hydrate below 80°C
Guar	Room temp	2–4 hrs full	Faster with heat
Tara	85°C	30 sec	Similar to LBG
Lambda carrageenan	70°C	30 sec	Lower than LBG
Xanthan	Room temp	30 min	Rapid cold hydration
Agar	100°C (boil)	2 min	Must actually boil
Low acyl gellan	85°C	30 sec	Needs ions to gel
Gelatin	35°C	Until melted	Bloom first

Building Custom Blends

Standard Gelato Blend

Component	Per 100g	Per 1 Qt (3g total)
LBG	50g	1.5g
Guar	30g	0.9g
Lambda carrageenan	10g	0.3g
Dextrose (carrier)	10g	0.3g

Sorbet Blend

Component	Per 100g	Per 1 Qt (4g total)
LBG	40g	1.6g
Tara	25g	1.0g
Guar	20g	0.8g
Lambda carrageenan	5g	0.2g
Dextrose	10g	0.4g

Eggless Base Blend

Component	Per 100g	Per 1 Qt (4g total)
LBG	40g	1.6g
Guar	25g	1.0g
Lambda carrageenan	10g	0.4g
Xanthan	5g	0.2g
Dextrose	20g	0.8g

Troubleshooting

Problem	Cause	Solution
Clumps/fish eyes	Poor dispersion	Use dispersion technique above
Gummy texture	Overuse (especially guar)	Reduce dose 20–30%
No thickening	Under-hydrated	Verify temperature reached
Grainy particles	Incomplete hydration	Heat longer; verify temp
Gel formation in base	Wrong carrageenan type	Use lambda only
Weak stabilization	Dose too low	Increase by 25%

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