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There are two main components in a reaction: reagent and reactor. These two components eventually produce a product or cause a change. However, there may be different reactors acting on the same reactant. In this case, two possibilities emerge. The first is the competition of the reactors. So they dampen each other's influence. In the other case they increase the effect of each other. We call this a synergistic effect.

In food applications, especially hydrocolloids have a synergistic effect on each other. For example, xanthan gum and the carob gum. When these two gums are used together, they multiply the amount of water they hold together and we get a result of 2 + 2 = 5. In addition to this, new advantages such as resistance to reheating or reduction of syneresis after freezing are added. On the other hand, when you use them separately, the products that need to be use more for same results. Together they will be effective even at very low dosages and this will give you cost advantage.


This effect of the hydrocolloids may also alter the appearance of the product. For example, the agar, which normally provides a brittle and transparent structure, can be combined with pectin to form elastic gels. What is important here is to combine application-specific products in the right proportions and adapt the process to that. Because synergism of the hydrocolloids depends on criterias which can be different such as sugar content, acidity and temperature. It is inevitable that both the use of overdose products and the end product are not in the desired structure in the experiments without considering these differences.

Blend should be based on knowledge and experience, and cost-effective, application-specific products. For this reason, it is added value and should be evaluated according to its effect on end product rather than unit price.

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