Application
Water Gel
Java Biocolloid’s hydrocolloids deliver ideal texture, clarity, and stability in jelly desserts, ensuring consistent, visually appealing, and high-quality gel products.

Hydrocolloids are essential in water gel applications such as jelly desserts, offering precise control
over texture, clarity, and stability. As natural gelling agents, they create the characteristic soft, elastic, and cohesive structure of jellies, allowing for clean cuts and a satisfying mouthfeel. Hydrocolloids also stabilize the water content, preventing syneresis (water separation) and maintaining product integrity during storage and transport. Their ability to form transparent or colored gels makes them ideal for visually appealing, flavor-rich desserts. At Java Biocolloid, we provide hydrocolloid solutions that help manufacturers deliver consistent, high-quality gel products with excellent sensory properties and shelf stability.

Products
Made from konjac glucomannan, functions a texture modifier with water-binding capacity that works synergistically with carrageenan to produce elastic and chewy gels. It is ideal for konjac-based jelly pouches, jelly drinks, and jelly cups.
Agar-based gelling agent that provides firm, crunchy gels with clean-cut edges, offering excellent water binding and syneresis control. It is ideal for Asian-style puddings, jelly cups, and layered jelly desserts.
Fast-soluble agar that acts as a quick-dissolving gelling agent with water binding and syneresis control, delivering a soft to firm texture with clean cuts; perfect for instant jelly or pudding mixes.
Refined K-carrageenan, functions as a gelling agent with strong water-binding properties and synergy with konjac, resulting in elastic to firm textures, smooth mouthfeel, and glossy appearance; suitable for jelly cups, puddings, and jelly drinks.
Gum-based stabilizer and gelling agent that ensures water binding and syneresis control, creating elastic, chewy to firm textures; perfect for jelly pouches, jelly drinks, and jelly cups.