Colloids: A partnership with nature

Abstract

Food producers source an increasing proportion of their raw materials from nature itself. Most of the main hydrocolloids used in the food industry are carbohydrate. There is a growing interest in carbohydrate and its components throughout the world and recommendations have been made to encourage increased carbohydrate consumption. The main sources are cereals, sweeteners, root crops, pulses, vegetables, fruit, and milk products. These are the main source of food energy and as a percent of energy, total carbohydrate ranges from about 40% to over 80%, with the developed countries such as those in North America, Western Europe, and Australia at the low end of the range and developing countries in Asia and Africa at the high end. Starch accounts for 20–50% or more of energy where the total carbohydrate is in the high range. The physical properties of fiber allow it to perform both in a physical role to assist laxation, by increasing bowel bulk and speeding up of intestinal transit time. There is also a metabolic function by fermenting through colonic microflora to give short-chain fatty acids (SCFA), mainly acetate, propionate and butyrate. These have a very beneficial effect on colon health through stimulating blood flow, enhancing electrolyte and fluid absorption, enhancing muscular activity and reducing cholesterol levels.