Food hydrocolloids

Hydrocolloids are water-dispersible or water-soluble long chain polymers of high molecular weight. It is substances that form a gel with water.

They include a diverse range of biopolymers that are derived from natural sources such as plant, animal, seaweed or microbial origin.

Hydrocolloids are very important in food processing and contribute significantly to the texture of the food products perceived by the consumer.

Based on their functionality in a food system, hydrocolloids and gums could be classified into three main categories: gelling, thickeners and emulsifiers.

Hydrocolloids are also used for secondary effects that include stabilization of emulsions, suspension of particulate, control of crystallization, inhibition of syneresis, encapsulation and the formation of a film.

While hydrocolloids are present as thickening and water-holding agents, the overall texture and stability food products depend not only on the properties of proteins and polysaccharides but also on the nature and strength of protein-hydrocolloids interactions.
Food hydrocolloids