Overview: Collectively known as hydrocolloids, gelling, thickening and stabilising agents are essential for controlling the textural and sensory qualities of foods and drinks as well as extending product shelf life. This course will provide you with an understanding of how to manipulate hydrocolloid functionality, how to avoid the pitfalls and produce the desirable attributes for new opportunities and high-quality products.

You will learn about the different types of hydrocolloids available on the market and how to blend these hydrocolloids to get optimal behaviour. In addition, you will learn to troubleshoot potential problems, as well as learn how to characterise these hydrocolloids. A fun interactive session will help embed the knowledge and share the learning amongst the group.

As well as the practical application you will uniquely get an important overview from our own experts of the regulatory perspective and be updated on how to exploit these hydrocolloids to meet the key trends dominating the food and drink industry. This course will provide the right tools to optimise and speed up the new product development process in terms of texture and stability