16 / 28
16 Modernisation
The use of colloids in the food industry
An implij eus ar c'holoidoù gant industriezh ar boued
With their ability to form high-performance gels, colloids fall into the category of gums, in the same way as gelatine, pectin or gum arabic. They are found under their code names in the composition of various foods.
| Code | Molecule | Main functions | Examples of use |
|---|---|---|---|
| E400 | Alginic acid | Form gels in the presence of minerals (such as calcium); give texture | Gelled desserts, creams, restructured products |
| E401 | Sodium alginate | Thicken (sauces, soups); stabilise mixtures; form soft gels | Ice creams, yoghurts, drinks |
| E402 | Potassium alginate | Thicken and stabilise; replace sodium in certain products | Reduced-sodium products |
| E403 | Ammonium alginate | Stabilise complex mixtures; improve texture | Industrial preparations (technical use) |
| E404 | Calcium alginate | Form firm, resistant, instant gels | Food spheres (molecular cooking), reconstituted fruit, fillings |
| E405 | Propylene glycol alginate | Emulsify (water + fat); stabilise foams and sauces; withstand variations in acidity | Industrial sauces, flavoured drinks, processed products |
| E406 | Agar-agar | Gel; thicken and stabilise; withstand heat and acidity | Gelled desserts, confectionery, jellies, dairy products, pastries |
| E407a | Semi-refined carrageenans | Thicken and stabilise; keep particles in suspension | Dairy products, desserts, sauces, meat products |
| E407 | Carrageenans | Thicken and gel; stabilise emulsions; improve texture and smoothness | Dairy products, ice creams, cooked meats, plant-based drinks, sauces |
The molecules E400 to E405 (alginic acid and alginates) come from brown seaweed; agar-agar and the carrageenans (E406 to E407) come from red seaweed.