Abstract
Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc.), improving their properties during production (bigger dough volume, better dough manipulation - better adhesion), increasing stability, maintaining taste firmness in frozen products and prolonging durability of cereal products in food industry.Hydrocolloids are characteristic for their thickening effect and are used for their emulsifying and steadiness properties. The aim of this review is to provide useful information about hydrocolloids including chemical structure, origin, common and recommended usage in food industry, proper application in the cereal technology and future scientific heading of these hydrocolloids.
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