Baking with Hydrocolloids: Why Commercial Bakers Use Gums, Starches, and Gelatin

For most shoppers, ingredients like xanthan gum or carrageenan sound more like science lab materials than bakery staples. But for commercial bakers, these so-called “hydrocolloids” are powerful, natural tools that help solve some of the most common challenges in baking—especially when it comes to texture, shelf life, and consistency across batches.

So what exactly are hydrocolloids, and why do commercial operations rely on them so heavily? In this post, we break down the different types, how they work, and why they’ve become a go-to for large-scale bakers—and increasingly for gluten-free, vegan, and better-for-you product lines.

Hydrocolloids are water-loving (hydrophilic) compounds that form gels or thicken solutions when mixed with water. They can be plant-derived (like guar gum or pectin), seaweed-based (like agar or carrageenan), microbial (like xanthan gum), or animal-based (like gelatin).

In commercial baking, hydrocolloids are used to modify dough, improve shelf life, stabilize emulsions and fillings, and even replace key ingredients like gluten or eggs. Their versatility makes them especially valuable in a production setting where consistency, efficiency, and performance are non-negotiable.

One of the biggest challenges in commercial baking is controlling dough performance. Whether you're scaling up for frozen par-baked breads or trying to keep gluten-free doughs from crumbling, hydrocolloids help tame variables.

Ingredients like xanthan gum and guar gum increase dough viscosity and improve gas retention, leading to better air incorporation and volume. This matters for bread structure, texture, and the final visual appeal. For laminated doughs, hydrocolloids reduce tearing and promote even layering, improving both yield and appearance.

They also act as lubricants in mixing and kneading phases, reducing resistance and improving machinability. This not only speeds up production but reduces stress on both the dough and the equipment.

Hydrocolloids are absolutely vital in gluten-free formulations. Without gluten to trap gas and provide structure, doughs tend to be weak, sticky, or dry. That’s where gums like xanthan and guar step in.

They mimic gluten’s elasticity and binding power, helping to trap CO₂ during fermentation and baking. Even a small addition—typically 0.5% to 1%—can drastically improve rise, texture, and moisture retention. Without them, gluten-free baked goods would be closer to bricks than bread.

In more complex formulations, bakers use multiple hydrocolloids together for synergistic effects. For instance, combining xanthan gum with locust bean gum creates a gel-like network that stabilizes structure and prevents crumbling.

Few things are more frustrating than baked goods that stale too quickly. Moisture loss and starch retrogradation are the main culprits—and hydrocolloids help with both.

By binding water and slowing down its migration, hydrocolloids extend the freshness window of baked goods. They also interfere with the recrystallization of starches, which is what causes bread to go firm or crumbly over time.

This is particularly helpful in commercial production, where baked goods may be frozen, shipped, or sit on shelves for longer than fresh-from-the-oven pastries. Snack cakes, muffins, tortillas, and sandwich breads all benefit from a touch of hydrocolloid magic to keep them soft and appealing longer.

Hydrocolloids aren’t just used for the final product—they also improve performance during interrupted baking processes. Think: partially baked rolls that are frozen and then finished later at a retail bakery or foodservice location.

Freezing can damage the internal structure of dough, causing ice crystal formation, weakened gluten networks, and textural breakdown on reheat. Hydrocolloids like xanthan gum and carrageenan help stabilize the dough matrix, retain water, and reduce freeze-thaw damage. The result? Frozen doughs that bake like fresh, and par-baked loaves that finish evenly without collapse or dryness.

More bakeries are blending wheat flour with higher-fiber grains, protein isolates, or alternative flours. This helps meet customer demand for high-protein, low-carb, or gluten-free products—but often at the cost of texture and rise.

Hydrocolloids help bridge that gap.

In “composite flours” (flour blends that include non-wheat components), gums help manage water absorption, support dough structure, and improve softness. They also enhance sensory appeal—keeping whole-grain loaves from becoming too dense or gritty.

Some hydrocolloids even contribute functional nutrition: gum acacia, for instance, is more than 80% dietary fiber by weight.

Here’s a quick rundown of the most common hydrocolloids and why bakers use them:

• Xanthan Gum – Fermented from sugar, used to increase viscosity and bind ingredients. Especially useful in gluten-free doughs.
  
  

• Guar Gum – Extracted from guar beans; excellent thickener and stabilizer.
  
  

• Locust Bean Gum – Sourced from carob seeds, often combined with other gums for improved gelling.
  
  

• Carrageenan – From red seaweed; used in icings, fillings, and frozen products for stability.
  
  

• Gelatin – Animal-derived; adds structure, elasticity, and sheen to pastries and fillings.
  
  

• Agar – Plant-based gelling agent from seaweed, suitable for vegan applications.
  
  

• Pectin – Derived from fruit peels; used to gel jams, fillings, and dairy-based layers in desserts.

Although hydrocolloids often carry scientific names that raise eyebrows—think “carboxymethylcellulose”—many are derived from natural sources and have long culinary histories. Agar, for instance, has been used in Japanese cooking for centuries. Pectin comes from apples and citrus peels. Even gelatin has been a staple in Western desserts for generations.

Commercial bakers also appreciate that most hydrocolloids are used in tiny amounts—often under 1% of a formula. This means they have outsized functional benefits with minimal formulation impact. Many are also available in non-GMO and certified organic forms, making them suitable for clean-label or premium product lines.

Hydrocolloids do more than just hold moisture or replace gluten—they help manufacturers solve real production problems.

• Crumb adhesion in coatings: Gums like gum arabic help breading stick to meats or veggies.
  
  

• Icings that don’t melt off: Carrageenan and agar keep fillings and toppings stable during transport.
  
  

• Freeze-thaw protection: Xanthan gum minimizes ice crystal growth in frozen baked goods.
  
  

• Batch consistency: Gums reduce yield variation between doughs and maintain quality across long runs.

They also pair well with other functional ingredients. For instance, iota carrageenan shows synergy with emulsifiers like sodium stearoyl lactylate, and pectin works beautifully in combination with sugar to form smooth, glossy gels.

Hydrocolloids are especially valuable in a market where ingredient costs fluctuate. If egg prices spike, for example, hydrocolloids can help stabilize egg-free formulas. If a bakery wants to lower the fat content in a product, gums can help retain mouthfeel and moisture.

They’re also shelf-stable and easy to integrate into dry mixes, making them perfect for scaled production. With just a fraction of a percent added to a recipe, they can dramatically reduce waste and returns—while also supporting cleaner labels and improved nutrition.

Hydrocolloids may not be the stars of the show—but they’re working behind the scenes to hold it all together. Whether it’s giving gluten-free loaves their structure, keeping pastries from drying out, or helping frozen dough bake like fresh, gums, starches, and gelatin are essential tools in modern baking.

They’re not shortcuts. They’re smart, functional solutions backed by food science and tradition alike.

For commercial bakeries looking to scale up, clean up their labels, or extend shelf life without sacrificing texture, hydrocolloids are worth their weight in gold.

If you're sourcing these ingredients for production, find them in bulk from a supplier that understands bakery needs—look for transparency on usage levels, sourcing, and certifications.

And remember: that impossibly soft muffin or chewy gluten-free bagel? Hydrocolloids probably had a hand in it.