Hydrocolloid Calculators | Optimize Texture, Gel Strength & Ratios

Find the exact hydrocolloid amounts needed to thicken, stabilize, or gel your recipes.

Calculate the perfect stabilizer mix for creamy, chewy, or firm ice cream textures.

Determine the precise sodium alginate and calcium amounts for direct or reverse spherification.

Ensure perfect jam and jelly texture by finding the ideal pectin-to-sugar ratio.

Find the perfect emulsifier blend for sauces, dressings, and stable emulsions.

Adjust gelatin, pectin, and agar ratios to achieve the ideal gel firmness.

Calculate the right thickener to achieve light, medium, or thick sauce consistency.

Easily convert ingredient measurements and adjust recipes for different serving sizes.