Hydrocolloids: Single Ingredients
Looking for foundational hydrocolloids for your own formulations? See our catalogue of xanthan gum, acacia gum, guar gum, locust bean gum and cellulose gum.
Acacia Gum
Acacia gum is a highly water-soluble hydrocolloid that dissolves clear at high concentrations with low viscosity—making it an ideal emulsifier, stabilizer, and encapsulating agent for beverages, confectionery, flavor systems, and functional foods. Use PureAcacia to stabilize emulsions, extend shelf life, encapsulate flavors and actives, and deliver clean-label soluble fiber that supports prebiotic and reduced-sugar formulations.
| Product Name | Source | Core Functions |
| GPI PureAcacia 120 | Senegal | Beverage stabilization, emulsification, suspension |
| GPI PureAcacia H390 | Seyal | Beverage stabilization, emulsification, suspension, spray drying |
| GPI PureAcacia H560 | Seyal | Beverage stabilization, emulsification, suspension, spray drying |
| GPI PureAcacia H629 | Seyal | Beverage stabilization, emulsification, suspension, spray drying |
Methyl Cellulose and Cellulose Gum
Methyl cellulose gels when heated and reverses when cooled—making it an essential thickener, emulsifier, and binder for plant-based meats, baked goods, sauces, and fried batters. Rely on PureCel on its unique reversible gelling to hold structure and moisture during cooking, bind ingredients, improve texture, reduce oil absorption, and stabilize emulsions.
| Product Name | Core Functions |
| GPI PureCel 1100 | Anti-caking, Stabilization |
| GPI PureCel 1123 | High Viscosity texturizer |
| GPI PureCel 1127 | Clean-label stabilizer, Enhances viscosity, particle suspension |
| GPI PureCel 1140 | Stabilizer |
| GPI PureCel 1150 | Cold-Soluble Stabilizer |
| GPI PureCel M400 | Thickener and Stabilizer |
Locust Bean Gum
Locust bean gum thickens and stabilizes on its own and forms strong, elastic gels in synergy with xanthan and carrageenan—a key texturizer for ice cream, dairy, sauces, and cream cheese. Leverage locust bean gum to control ice-crystal formation, boost creaminess, and prevent syneresis with clean-label results.
| Product Name | Core Functions |
| GPI PureGum L124 | Stabilizer, low viscosity, imparts creaminess |
| GPI PureGum L128 | Enhances creaminess, syneresis control, stabilization |
Guar Gum
Guar gum delivers high viscosity at low concentrations in cold water, making it a cost-effective thickener, water binder, and stabilizer for dairy, bakery, sauces, gluten-free formulations, and beverages. Build viscosity fast, improve dough handling and moisture retention, prevent syneresis, and deliver clean-label texture with GPI's line of guar gum products.
| Product Name | Application | Core Functions |
| GPI 1351 | Shelf-stable, high protein dairy beverage | Low viscosity particle suspension, texture enhancement |
| GPI 106 | Shelf-stable dairy beverage | Enhances creaminess, prevents whey separation, suspends particles |
Xanthan Gum
Xanthan gum delivers strong viscosity at low concentrations with excellent stability across wide pH, temperature, and salt conditions—making PureXan a reliable thickener, stabilizer, and suspending agent for sauces, dressings, beverages, gluten-free bakery, and dairy. Rely on PureXan to suspend particles, prevent separation, improve freeze-thaw stability, and deliver consistent clean-label texture.
| Product Name | Description | Core Functions |
| GPI PureXan 200AN | 200 mesh, amylase-free xanthan gum | Texturizer, stabilizer, viscosity enhancer |
| GPI PureXan 80AN | 80 mesh, amylase-free xanthan gum | Texturizer, stabilizer, viscosity enhancer |
| GPI PureXan 18RD | Aglomerated, highly dispersible xanthan gum | Texturizer, stabilizer, viscosity enhancer |
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