SOLUTIONS

Application Solutions

Beyond supplying pure hydrocolloids, CAG hydrocolloids provide comprehensive support through?custom blending and dedicated application guidance. From concept to commercialization, we ensure seamless integration and optimized performance in your processes.

Blended Solutions Series

Product Series	Core Hydrocolloids	Key Features	Target Markets / Applications
Beverage Suspension & Yield-Control System Transparent drinks / Juice Stabilizer	Gellan Gum (High/Low Acyl), CMC, MCC, Tailored Synergistic Blends	Controlled yield-stress suspension network. Prevents sedimentation of pulp, cocoa, calcium, and protein particles while maintaining shear-thinning flow for smooth drinking. Stable throughout shelf life without excessive viscosity increase.	Cloudy juices, plant-based protein drinks, chocolate milk, calcium-fortified milk, oil-phase suspension beverages, Transparent suspending Drinks
Neutral & UHT Beverage Stability System	Gellan Gum, Carrageenan, MCC, CMC	Designed for neutral pH systems (6.6–7.2). Optimized for UHT processing. Maintains dispersion of cocoa, minerals, grains, and protein fortification. Controls post-heat sedimentation and phase separation.	Chocolate milk, high-calcium milk, coffee milk, grain-containing dairy beverages
High Protein & Nutritional Matrix System	Gellan Gum, Carrageenan, Pectin, CMC	Stabilizes ≥5% protein systems under high total solids. Controls protein-mineral interactions, heat-induced aggregation, and sedimentation. Maintains balanced viscosity with clean mouthfeel.	High-protein milk, sports nutrition drinks, meal replacement beverages, elderly nutrition dairy
Water Jelly Processing System	Carrageenan, Konjac Gum, Gellan Gum, Locust Bean Gum	Wide texture design from firm and elastic to soft and tender. Optimized for industrial heating processes. Excellent gel strength stability and syneresis control.	Cup jelly, pouch jelly, ambient pudding, fruit jelly
Instant Jelly System (No-Boil Technology)	Carrageenan, Konjac Gum, Rapid Hydration Blends	No boiling required. Dissolves in hot water and sets upon cooling. Simplifies processing and enhances convenience for rapid production or consumer preparation.	Ready-to-use jelly powder, DIY dessert kits, foodservice desserts, children’s snacks
Confectionery Gel System	Gelatin, Pectin, Carrageenan, Starch-Based Systems	Complete texture spectrum: gelatin chewiness, pectin bounce, starch-mogul bite, and aerated gel structures. Ensures controlled gel strength, clean flavor release, and process stability.	Gummy bears, fruit slice gummies, jelly candies, aerated gummies, gelatin confections
Heat-Resistant Bakery Gel System	Gellan Gum, High-Methoxyl & Low-Methoxyl Pectin	High-clarity gels with superior bake stability. Resistant to melting and weeping under high-temperature baking. Provides tender yet defined bite.	Transparent fruit glazes, bake-stable fruit fillings, decorative gel inclusions, premium confectionery centers
Sauce & Thermal-Resistant Stabilization System	Gellan Gum, Modified Starches, Xanthan Gum	Maintains viscosity and texture under cooking, pasteurization, and repeated freeze-thaw cycles. Provides shear resistance without gumminess.	Frozen meal sauces, retort sauces, microwaveable sauces, grill & bake sauces
Low-Sugar Fruit Preparation System	Pectin (LM/HM), Gellan Gum, Functional Fibers	Optimized for reduced-sugar formulations. Controls water activity and gel structure at lower soluble solids. Delivers natural fruit texture with clean-label positioning.	No-added-sugar jams, bakery fruit fillings, yogurt fruit preparations, glazes and toppings
Meat Juice-Binding & Yield Optimization System	Carrageenan, Konjac Gum, Functional Phosphate Alternatives	Regulates moisture-protein matrix interaction. Reduces purge loss and texture degradation during processing and storage. Enhances tenderness, elasticity, and slice integrity. Clean-label phosphate replacement options available.	Low-temperature meat products, pre-marinated meats, frozen meat products, plant-based meat alternatives
Gelatin & Plant-Based Capsule System	HPMC (Hydroxypropyl Methylcellulose), Carrageenan, Gellan Gum	High-performance vegetarian capsule shells with strong, clear film formation. Controlled disintegration profiles, enhanced flexibility, and excellent machinability. Resistant to heat and acid stress.	Enteric capsules, moisture-sensitive ingredient encapsulation, vegan soft capsules, supplement & pharmaceutical applications
Popping Boba Encapsulation System	Sodium Alginate, Calcium Systems, Gellan Gum	Crystal-clear film formation with tunable elasticity and burst strength. Withstands cooking and refrigeration while ensuring instant flavor release upon pressure.	Juice-filled pearls, flavored oil pearls, liquor-filled pearls, functional liquid capsules
Industrial Gel System – Solid Air Freshener	Carrageenan, Gellan Gum, Synergistic Gel Blends	Adjustable elasticity, firmness, and transparency. Excellent thermal stability (heat and cold resistance) for consistent fragrance release.	Gel-type air fresheners, bead-type fresheners, custom-molded fragrance gels
Customized Hydrocolloid Co-Development Program	Multi-Hydrocolloid Synergistic Blends	Application-driven formulation design. Texture optimization, cost-performance balancing, and processing adaptation tailored to customer needs.	Large-scale manufacturers, OEM partnerships, strategic co-development projects

We offer different packing & size as required

500g /1kg

20kg / 25kg

25kg

Product Series	Core Hydrocolloids	Key Features	Target Markets / Applications
Beverage Suspension & Yield-Control System Transparent drinks / Juice Stabilizer	Gellan Gum (High/Low Acyl), CMC, MCC, Tailored Synergistic Blends	Controlled yield-stress suspension network. Prevents sedimentation of pulp, cocoa, calcium, and protein particles while maintaining shear-thinning flow for smooth drinking. Stable throughout shelf life without excessive viscosity increase.	Cloudy juices, plant-based protein drinks, chocolate milk, calcium-fortified milk, oil-phase suspension beverages, Transparent suspending Drinks
Neutral & UHT Beverage Stability System	Gellan Gum, Carrageenan, MCC, CMC	Designed for neutral pH systems (6.6–7.2). Optimized for UHT processing. Maintains dispersion of cocoa, minerals, grains, and protein fortification. Controls post-heat sedimentation and phase separation.	Chocolate milk, high-calcium milk, coffee milk, grain-containing dairy beverages
High Protein & Nutritional Matrix System	Gellan Gum, Carrageenan, Pectin, CMC	Stabilizes ≥5% protein systems under high total solids. Controls protein-mineral interactions, heat-induced aggregation, and sedimentation. Maintains balanced viscosity with clean mouthfeel.	High-protein milk, sports nutrition drinks, meal replacement beverages, elderly nutrition dairy
Water Jelly Processing System	Carrageenan, Konjac Gum, Gellan Gum, Locust Bean Gum	Wide texture design from firm and elastic to soft and tender. Optimized for industrial heating processes. Excellent gel strength stability and syneresis control.	Cup jelly, pouch jelly, ambient pudding, fruit jelly
Instant Jelly System (No-Boil Technology)	Carrageenan, Konjac Gum, Rapid Hydration Blends	No boiling required. Dissolves in hot water and sets upon cooling. Simplifies processing and enhances convenience for rapid production or consumer preparation.	Ready-to-use jelly powder, DIY dessert kits, foodservice desserts, children’s snacks
Confectionery Gel System	Gelatin, Pectin, Carrageenan, Starch-Based Systems	Complete texture spectrum: gelatin chewiness, pectin bounce, starch-mogul bite, and aerated gel structures. Ensures controlled gel strength, clean flavor release, and process stability.	Gummy bears, fruit slice gummies, jelly candies, aerated gummies, gelatin confections
Heat-Resistant Bakery Gel System	Gellan Gum, High-Methoxyl & Low-Methoxyl Pectin	High-clarity gels with superior bake stability. Resistant to melting and weeping under high-temperature baking. Provides tender yet defined bite.	Transparent fruit glazes, bake-stable fruit fillings, decorative gel inclusions, premium confectionery centers
Sauce & Thermal-Resistant Stabilization System	Gellan Gum, Modified Starches, Xanthan Gum	Maintains viscosity and texture under cooking, pasteurization, and repeated freeze-thaw cycles. Provides shear resistance without gumminess.	Frozen meal sauces, retort sauces, microwaveable sauces, grill & bake sauces
Low-Sugar Fruit Preparation System	Pectin (LM/HM), Gellan Gum, Functional Fibers	Optimized for reduced-sugar formulations. Controls water activity and gel structure at lower soluble solids. Delivers natural fruit texture with clean-label positioning.	No-added-sugar jams, bakery fruit fillings, yogurt fruit preparations, glazes and toppings
Meat Juice-Binding & Yield Optimization System	Carrageenan, Konjac Gum, Functional Phosphate Alternatives	Regulates moisture-protein matrix interaction. Reduces purge loss and texture degradation during processing and storage. Enhances tenderness, elasticity, and slice integrity. Clean-label phosphate replacement options available.	Low-temperature meat products, pre-marinated meats, frozen meat products, plant-based meat alternatives
Gelatin & Plant-Based Capsule System	HPMC (Hydroxypropyl Methylcellulose), Carrageenan, Gellan Gum	High-performance vegetarian capsule shells with strong, clear film formation. Controlled disintegration profiles, enhanced flexibility, and excellent machinability. Resistant to heat and acid stress.	Enteric capsules, moisture-sensitive ingredient encapsulation, vegan soft capsules, supplement & pharmaceutical applications
Popping Boba Encapsulation System	Sodium Alginate, Calcium Systems, Gellan Gum	Crystal-clear film formation with tunable elasticity and burst strength. Withstands cooking and refrigeration while ensuring instant flavor release upon pressure.	Juice-filled pearls, flavored oil pearls, liquor-filled pearls, functional liquid capsules
Industrial Gel System – Solid Air Freshener	Carrageenan, Gellan Gum, Synergistic Gel Blends	Adjustable elasticity, firmness, and transparency. Excellent thermal stability (heat and cold resistance) for consistent fragrance release.	Gel-type air fresheners, bead-type fresheners, custom-molded fragrance gels
Customized Hydrocolloid Co-Development Program	Multi-Hydrocolloid Synergistic Blends	Application-driven formulation design. Texture optimization, cost-performance balancing, and processing adaptation tailored to customer needs.	Large-scale manufacturers, OEM partnerships, strategic co-development projects

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