Abstract
Hydrocolloids are a group of polysaccharides that act as thickeners, gelling agents, emulsion stabilizers, inhibitors of the growth and expansion of ice crystals in frozen materials, and inhibitors of the growth of sugar crystals in different industries. Hydrocolloids are used both to improve the rheological and textural properties of food products and also as fat substitutes. Also hydrocolloids are used in the production of low-calorie foods and also their beneficial nutritional properties causes their extensive application in the food industry. Food hydrocolloids or gums are high molecular weight hydrophilic biopolymers that are used as functional compounds in the food industry. Hydrocolloids are obtained from plants, animals, microorganisms, and modified biopolymers. The purpose of this article is to review hydrocolloids and their application in food, pharmaceutical and agricultural industries. Therefore, this article discusses the structure, origin, preparation methods, extraction and the applications of hydrocoloids in various industries.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
