Comparison of hydrocolloid properties:
Keywords: agar,carrageenan,cornstarch,gelatin,E406,E407,E441
| Name | agar (E406) | carrageenan (E407) iota type | carrageenan (E407) kappa type | cornstarch | gelatin (E441) |
| Origin | polysaccharide obtained from red algae (several species) | polysaccharide obtained from red seaweed | polysaccharide obtained from red seaweed. | polysaccharide extracted from maize/corn | protein obtained from collagen in animals |
| Properties, texture | thermoreversible, heat resistant, brittle gel; high hysteresis | thermoreversible, soft, shear thinning, elastic gel with calcium | thermoreversible, firm, brittle gel with potassium | thermoirreversible thickener | thermoreversible, soft, elastic gel; melts in mouth |
| Clarity | clear to semi-opaque | clear/slightly turbid | opaque | clear, transparent | |
| Dispersion | in cold or hot water | cold water, dispersion is improved by mixing with sugar (3-5x) or small amounts of alcohol | cold water, dispersion is improved by mixing with sugar (3-5x) or small amounts of alcohol | cold water | bloom in cold water. |
| Hydration (dissolution) | > 90 °C; heating to boil necessary for gelling. | > 70 °C; for high sugar concentrations: add sugar after hydration. | > 70 °C | 62-72 °C | ~50 °C |
| pH | 2.5-10 | 4-10 | 4-10 | 4-10 (weaker gels for pH <5 and >9) | |
| Setting | 35-45 °C, rapid (minutes) | 40-70 °C (0.2-0.8%), higher temp. with increasing electrolyte conc., setting t. incr. w/locust bean gum | 30-60 °C (0.2-0.8%), higher temp. with increasing electrolyte conc. | thickens when heated > 70 °C | < 15 °C, slow (hours) |
| Melting | 80-90 °C% | 5-10 °C above setting temperature (unless mixed with starch) | 10-20 °C above setting temperature (unless mixed with certain proteins) | 25-40 °C | |
| Promoter | sugar; sorbitol and glycerol improve elasticity, stronger gel at higher pH | calcium yields soft and elastic gels, potassium and sodium also promote gelling | potassium, milk protein, calcium | transglutaminase (1-3%), milk, sugar, low alcohol conc., low salt conc. | |
| Inhibitor | tannic acid (counteracted by add. of glycerol); prolonged heating at pH outside the range 5.5-8 | hydrolysis of solution at low pH with prolonged heating; gels are stable | salts; hydrolysis of solution at low pH with prolonged heating; gels are stable | pH around 2-3 lowers viscosity | salts; acids; prolonged heating; proteases in fresh kiwi, papaya, pineapple, peach, mango, guava, fig, ginger; high alcohol conc.; tannins can cause precipitation; |
| Tolerates | salt, sugar, alcohol, acid, proteases | salt | alcohol up to ~40% | ||
| Viscosity of solution | low | medium | low | high once fully hydrated | low |
| Typical concentration | 0.2% will set, 0.5% gives firm jelly, [0.07-3%] * | 1-1.5% for gel [0.02-1.5%]* | 1.5% for gel [0.02-1.5%]* | [0.4-10.4%]* | 0.5-1.5% for espumas; 0.6-1.7% for gels; [0.12-7.9%]* |
| Synergies | locust bean gum (only with certain agar types) | starch | locust bean gum (increased elasticity, improves clarity, reduced syneresis), konjac, tara, milk protein | ||
| Syneresis | yes (can be prevented by replacing 0.1-0.2% agar with locust bean gum) | no | yes |
