Functionality and Behaviour of Hydrocolloids

Hydrocolloids or gums are a diverse group of long chain polymers characterized by their property of forming viscous dispersions and/or gels when dispersed in water. They produce a dispersion, which is intermediate between a true solution and a suspension, and exhibits the properties of a colloid. Considering these properties, they are appropriately termed as ‘hydrophilic colloids’ or ‘hydrocolloids’. Hydrocolloids have a wide array of functional properties in foods including thickening, gelling, emulsifying, stabilization, coating and etc.. The primary reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food systems. This includes two basic properties of food systems that is, flow behaviour (viscosity) and mechanical solid property (texture). The modification of texture and/or viscosity of food systems help modify its sensory properties, therefore hydrocolloids are used as significant food additives to perform specific purposes.

  • Origin and Structure of Hydrocolloids
  • Structural Characterization of Established Food Hydrocolloids
  • Isolation Procedures, Chemical and Physicochemical Characterization
  • Gelling Mechanisms
  • Colloid Stability and Organoleptic Properties
  • Act of Hydrocolloids during Fat and Water crystallization
  • Hydrocolloids as edible Films and Coatings
  • Health Benefits of Hydrocolloids
  • New sources, new materials and new technology

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