Types Of Hydrocolloids Research Articles

Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying

Three-dimensional (3D) printing of food product is an emerging technology. This study investigated the effects of hydrocolloid addition on 3D printing of plant-protein based meat-analogs. Meat-analog inks were formulated with soy protein isolate, gluten, canola oil, and water. Hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) were added to meat-analogs formulation. The influence of hydrocolloid addition and deep-fat-frying on 3D printing process parameters, thermal, structural, and physicochemical properties of meat-analogs, were investigated. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to deep-fat-frying (at 180 °C, 90sec) in canola oil. Results showed that the meat-analog ink's viscosity (3871–5482 Pa s), 3D printing rate (0.34–0.39 g s−1), printing error (2.51–10.37%), printing precision (81.97–97.27%), dimensional stability (91.22–98.61%), and cooking loss (5.69–14.23%) were significantly (p < 0.05) impacted by the incorporation of hydrocolloid. Moisture-fat profile of uncooked 3D printed meat-analogs were identical, however, differences in color attributes (L∗, a∗, b∗) among the hydrocolloids added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were substantially impacted by deep-fat-frying. During deep-fat-frying, the loss of moisture, absorption of fat, and changes in color attributes were associated with the types of hydrocolloids incorporated in formulating the meat-analog's ink. Overall, surface's structure, chemical profile, and glass-transition-temperature of 3D printed deep-fat-fried meat-analogs were extremely impacted by the addition of hydrocolloids as well as by the types of used hydrocolloids in meat-analog ink.

Impact of hydrocolloids on 3D meat analog printing and cooking

This study investigated the effects of hydrocolloid addition on three-dimensional (3D) printing and cooking of plant ingredients-based meat analog (MA). The MA inks were formulated with soy protein isolate, wheat gluten, canola oil, water, and hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) at a ratio of 22:12:15:88:2. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to air frying (AF:180°C, 15 min) and infrared heating (IR:180°C, 15 min). Results showed that the MA ink’s viscosity (3871–5482 Pa. s), 3D printing rate (0.34–0.39 g.sec−1), printing error (2.51–10.37 %), and printing precision (81.97–97.27 %) were significantly (p<0.05) impacted by the incorporation of hydrocolloids. The dimensional stability (63.17–98.58 %), and cooking loss (6.70–17.41 %) were greatly impacted by both the hydrocolloids and post-printing cooking methods. Moisture (1.71 db) and fat (0.28 db) content of uncooked 3D printed MA were identical, whereas, differences in color attributes (L value:80.21–98.88, a value:0.01–0.13, b value:0.11–2.11) among the studied hydrocolloid added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were significantly (p<0.05) impacted by post-printing cooking methods (AF, IR). During post-printing cooking, the loss of mass (moisture, fat) and changes in color tones were associated with the types of hydrocolloids incorporated in formulating the 3D printing ink. Surfaces and internal structure, mass loss, chemical profile, and glass-transition-temperature of 3D printed meat-analogs were significantly (p<0.05) impacted by both the type of incorporated hydrocolloids and post-printing cooking methods.

Real-time quantitative detection of hydrocolloid adulteration in meat based on Swin Transformer and smartphone.

Hydrocolloids are widely used in meat products as common food additives. However, research has indicated that excessive consumption of these hydrocolloids may have potential health implications. Currently, consumers mainly rely on sensory evaluation to identify hydrocolloid adulteration in meat products. Although many studies on quantitative detection of hydrocolloids have been conducted by biochemical methods in laboratory environments, there is currently a lack of effective tools for consumers and regulators to obtain real-time and reliable information on hydrocolloid adulteration. To address this challenge, a smartphone-based computer vision method was developed to quantitatively detect carrageenan adulteration in beef in this work. Specifically, Swin Transformer models, along with pre-training and fine-tuning techniques, were used to successfully automate the classification of beef into nine different levels of carrageenan adulteration, ranging from 0% to 20%. Among the tested models, Swin-Tiny (Swin-T) achieved the highest trade-off performance, with a Top-1 accuracy of 0.997, a detection speed of 3.2ms, and a model size of 103.45 Mb. Compared to computer vision, the electrochemical impedance spectroscopy achieved a lower accuracy of 0.792 and required a constant temperature environment and a waiting time of around 30 min for data stabilization. In addition, Swin-T model was also capable of distinguishing between different types of hydrocolloids with a Top-1 accuracy of 0.975. This study provides consumers and regulators with a valuable tool to obtain real-time quantitative information about meat adulteration anytime, anywhere. PRACTICAL APPLICATION: This research provides a practical solution for regulators and consumers to non-destructively and quantitatively detect the content and type of hydrocolloids in beef in real-time using smartphones. This innovation has the potential to significantly reduce the costs associated with meat quality testing, such as the use of chemical reagents and expensive instruments.

Influence of Hydrocolloids as Coating on Physicochemical Properties of Averrhoa Carambola L.

Averrhoa carambola also known as starfruit is a common fruit in tropical and a rich source of minerals and vitamins. Starfruit contains high water content and easily rots thus affecting its physicochemical characteristic and diminishing its quality if stored at normal temperature. To overcome this issue, hydrocolloids can be used as a coating that acts as a protective barrier in minimizing transpiration and respiration in addition to improving the quality characteristics of starfruit. In this study, three different types of hydrocolloids namely carboxymethyl cellulose (CMC), xanthan and guar gums were used in producing coating solutions. The aim of this study is to determine the influence of hydrocolloids coating in response to the physicochemical properties of starfruit. In this study, the coating solutions that contained CMC-guar gum (CMC:GG) and CMC-xanthan gum (CMC:XG) at concentrations of 0.5% and 1.5% were prepared. All hydrocolloids were mixed and heated at 60oC for 40 minutes with the addition of 3% glycerol. Starfruits were dipped into solutions coating for 2 minutes, air dried and stored for 12 days at 20oC. Weight loss, firmness, color differences, pH of starfruit, moisture content, total soluble solids, sugar concentration, ascorbic acid and total phenolic content were analyzed during 12 days of storage. Results from this study demonstrated that the combination of 1.5%CMC:1.5%GG exhibited better results in terms of weight loss with 30.67%, pH of 3.67, moisture content of 91.16%, firmness with 2017.61 N and the lowest value of total color difference. On the other hand, a similar combination exhibited an ascorbic acid content of 16.71 mg/ 100 ml and a total phenolic content of 0.0089 mg GAE of fresh sample. As a conclusion, a coating made from different combinations of hydrocolloids can be an alternative protective barrier for starfruit as it could improve the physicochemical properties as well as preserve the freshness of fruits.

Applications of Hydrocolloids and Its Effects on Physicochemical Characteristics of Gluten-free Bread from Corn and Rice Flour

Rice and corn flour can be used for gluten-free bread using a number of food hydrocolloids to improve the physicochemical properties closer to wheat products. This research aims to observe the effect of different types of food hydrocolloids, namely xanthan gum, glucomannan, carrageenan and CMC (Carboxymethyl Cellulose) on the physicochemical characteristics of gluten-free bread made from rice and corn flour. This research used a completely randomized design with two replications. This research observed the application of hydrocolloids to the formulation of gluten-free bread. The optimal increase in hydrocolloid concentration was determined to be 1 g for both CMC and carrageenan in both corn and rice flour. The highest addition of 1 g CMC in gluten-free bread made from corn flour, resulted in a specific volume of 3.422 cm3/g. The best gluten-free corn bread after drying contains a composition of 5.73% moisture content, 1.89% ash content, 17.34% fat content, 9.37% protein content, 65.67% carbohydrate content, and energy of 456.22 Kcal.

Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application.

Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.

Hydrocolloids is a new trend as meat preservative

Meat eating aids in the absorption of proteins and vital amino acids, as well as vitamins and minerals such as vitamin B, vitamin A, zinc, and iron, all of which are required for a balanced diet. This evaluation looked into the many types of hydrocolloids and whether they may be used as a new, safe natural meat preservative. Natural, semi-synthetic, and synthetic hydrocolloids are classified according to their origin. Hydrophilic polymers generated from natural sources such as plants, animals, microbes, and seaweeds are known as natural hydrocolloids. Semi-synthetic hydrocolloids, on the other hand, are modifications of naturally formed hydrocolloids, whereas synthetic hydrocolloids are chemically manufactured from petroleum-derived base materials to produce a product with a structure comparable to natural polysaccharides. In recent years, natural hydrocolloids have been widely preferred in the food industry for improving the stability, functionality, quality, safety, nutritional and health benefits of various food products over semi-synthetic and synthetic hydrocolloids due to: Extracted from renewable sources, readily available and easy to handle, Biocompatible, Non-toxic, Capable of physical and chemical modification, Eco-friendly and cost-effective, More acceptance by the general public. According to the study, the growth is a direct outcome of the increased use of hydrocolloids. In the food industry, functional qualities are still the most common application of hydrocolloids.

Development of edible gels and films as potential strategy to revalorize entire male pork

Spiced edible gels and films were produced as part of a future technological strategy to improve the quality of pork from entire male by contributing to a decrease in boar taint and improving the texture of the meat. Each formulation, two types of hydrocolloids and two spice mixtures, were tested for their high masking power (mixtures 1 and 2). The thermoreversible hydrocolloids carrageenans (g-C) and agar-agar (g-A) were used in the production of the gels, and maltodextrin + sodium alginate (f-MA) and gelatin (f-G) for the films. The results showed that the films and gels edible had good physical-chemical and mechanical characteristics, providing sufficient stability to act as a vehicle to incorporate spices and condiments into entire male pork, being mixture 2 provided the highest values. While the use of hydrocolloids in the films improved the texture of the meat.

Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis.

Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease. Food hydrocolloids have been shown to have favorable properties in relation to glycaemic regulation. However, the use of food hydrocolloids of bacterial origin to modulate glucose responses is much less explored than other types of hydrocolloids. We, therefore, carried out the first review examining the impact of intake of food hydrocolloids of bacterial origin (as a direct supplement or incorporated into foods) on glycemic response in humans. Fourteen studies met the inclusion criteria. They used either xanthan gum, pullulan, or dextran as interventions. There was a wide variation in the amount of hydrocolloid supplementation provided and methods of preparation. Postprandial blood glucose responses were reduced in half of the studies, particularly at higher intake levels and longer chain hydrocolloids. When xanthan gum was added to the cooking process of muffins and rice, a significant reduction in postprandial blood glucose was observed. The use of these hydrocolloids is potentially effective though more research is needed in this area.

The recent development of gluten-free bread quality using hydrocolloids

The development of gluten-free bread production has drawn massive attention to decrease the number of wheat imports in some developing countries and fulfilled the needs of people with celiac and other diseases related to gluten components. Since the gluten component in wheat flours has taken a major role to form an extensible structure in the bread dough, its removal has emerged considerable issues in gluten-free bread production. Hydrocolloids are a food additive which able to form a gel with water and have demonstrated positive functional properties in the overall quality of gluten-free bread. The impact of hydrocolloid on the dough and final product depends on its chemical structure, concentration, and main ingredients used. This study will explore the effects of hydrocolloids as gluten-replacer that capable to mimic the viscoelastic properties of gluten through enhancing dough viscosity that can lead to the stabilization of different ingredients. Several hydrocolloids that released positive effects in gluten-free bread making are xanthan gum, hydroxypropyl methyl cellulose (HPMC), psyllium gum and even a mixture of hydrocolloids. Different types of hydrocolloids affect different mechanisms to stabilize dough foam and the final quality of the bread. This paper focuses on the reported applications of hydrocolloids in the development of gluten-free breadmaking and reviews different mechanisms of hydrocolloids in a way to assist foam formation and stabilization. Regarding the overall review, HPMC and xanthan gum are the most suitable gums to add in gluten-free bread making with characteristics that HPMC can produce higher volume and softer crumbs compare to xanthan gum.

Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk

The leavening of gluten-free rice flour bread is enhanced when soymilk is used instead of water. However, as the amount of batter is increased to bake bread in the shape of a square, the crumb becomes less dense. This study aimed to investigate the effects of hydrocolloids (xanthan, guar, curdlan, methylcellulose, and hydroxypropyl methylcellulose) on crumb hollowing. When 0.5 % methylcellulose or hydroxypropyl methylcellulose was added to gluten-free bread made with soymilk, the crumb could be baked without hollowing. The addition of 1 % or more of cellulose derivatives is needed to ensure satisfactory leavening of gluten-free bread. By combining cellulose derivatives with soymilk, a homogeneous crumb structure could be achieved with the addition of 0.5 % of cellulose derivatives. These results suggest that cellulose derivatives are effective for preventing bread from losing density, as they contribute to bubble stabilization via their interfacial activity and promote superior viscosity.

Nanocellulose-enriched hydrocolloid-based hydrogels designed using a Ca2+ free strategy based on citric acid

In this work fully biomass-based hydrogels were developed using a naturally occurring vegetable hydrocolloid co-mingled with wood-derived nanocellulose fibrils. Two distinct types of hydrocolloids have been considered: a seaweed-derived biopolymer (alginate) and a plant-derived biopolymer (pectin). To attain nano-structured binary hydrogels, surface-functionalized cellulose nanofibrils (CNFs) bearing carboxyl groups were employed. This study addresses a non-conventional approach of physical gelation that takes place in acidic conditions (pH < 3) at ambiental temperature using citric acid as gelation-inducing additive in comparison with the typical Ca2+-crosslinked hydrogels. The use of a specific crosslinker directly determines the gross properties of the material because of different type and density of polymer junctions and chains assembly. Therefore, the final features of the bioinspired scaffolds such as moisture uptake, morphological and mechanical characteristics are strongly influenced by the type of gelling additive used and by the ratio between the employed vegetal polysaccharides. Citric acid-based hydrogels presented a higher stability when compared to the calcium-mediated controls and a significantly higher proliferation was detected when raising the hydrocolloid content and when citric acid was used for crosslinking. The newly adopted crosslinking strategy provides a more cell-interactive microenvironment than calcium-based crosslinking leading to improved viability and cytoskeleton development of stem cells.

Influence of different types of hydrocolloids on the structure and preservation of sugary confectionery with a jelly structure consistency: a Review

Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its consistency, taste, smell, appearance by retaining moisture and preventing damage by microorganisms. Freshness criterion for long shelf life is one of the main factors affecting the sales and competitiveness of sugary confectionery. The aspects of the influence of the properties of structure-forming agents (pectins, agars, modified starches) on the formation of a gelatinous consistency and storage of marmalade are considered. The physical and chemical indicators characterizing the process of moisture transfer in the body of the marmalade during storage are indicated. To assess the migration of moisture during storage, the graphical dependence of aw on the mass fraction of moisture in the marmalade is used - the isotherm of moisture sorption. Analysis of the obtained data of desorption isotherms can serve as a useful tool that shows what proportion of moisture a product is capable of receiving or giving away without losing the properties that characterize the quality of a particular confectionery product. Modern methods are indicated in assessing the quality function of marmalade using a mathematical equation to predict its storage capacity. An integrated approach to ensure the safety of marmalade is considered, which allows predicting its shelf life

Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch-Rice Flour System.

The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in blends in a corn starch–rice flour system. X-ray diffraction profiles showed that the ball milling caused a reduction in the crystallin domain and, in turn, a diminished viscosity of the GG aqueous solutions. Despite an increase in its viscosity properties, effects on TG were minimal, while the milled MC exhibited reduced crystallinity, but similar viscosity. When both milled and un-milled hydrocolloids were individually added to the starch–flour system, the pasting properties of the resulting mixtures seemed to be affected by the type of hydrocolloid added rather than the structural changes induced by the treatment. All hydrocolloids increased the peak viscosity of the binary blends (especially pure GG), but only milled and un-milled MC showed values of setback and final viscosity similar to those of the individual starch. Ball milling seemed to be more effective when two combined hydrocolloids (milled GG and MC) were simultaneously used. No significant differences were observed in the viscoelastic properties of the blends, except for un-milled GG/starch, milled TG/starch, and milled MC/milled TG/starch gels.

Continuous statistical modelling in characterisation of complex hydrocolloid mixtures using near infrared spectroscopy

Hydrocolloids such as natural gums and carrageenans are used extensively in the food industry in various mixtures that are difficult to be characterised due to their similar chemical structure. The aim of this study was to develop an analytical framework for the identification and quantification of these compounds in complex mixtures using Near-infrared (NIR) spectroscopy and chemometrics. Partial Least Squares (PLS) regression accompanied by Continuous Locality Preserving Projections (CLPP) dimensionality reduction technique is proposed as chemometric framework. Four different analytical models based on this framework are developed and compared for the analysis of spectral fingerprints of food hydrocolloids mixtures. Classification results showed that this method allowed the discrimination of hydrocolloids in blends with a 100% of correct classification. The same scheme also allows the quantitative determination of the different types of food hydrocolloids (3 types) and/or their individual compounds (8 different compounds) with a relative low root mean square error of prediction (RMSEP) of 0.028 and 0.038 respectively.

Effect of different hydrocolloids on tribological and rheological behaviors of soymilk gels

Different types of hydrocolloids (gelatin [0.25, 0.5 and 1%], polysaccharides [ionic and neutral, 0.01, 0.05 and 0.1%] [w/w]) were applied in acid soymilk gels to investigate their effectiveness in improving the physical properties of gels. The function was found to vary considerably with the hydrocolloid types. Gelatin was found to have the best compatibility with soy proteins. The dynamic oscillatory rheology measurement indicated that no severe interruption to the soymilk gelation was caused and the microstructure of the final gels was not changed much even at 1% concentration. In the meantime, gelatin effectively enhanced the water holding capacity of the gels; gelatin (≥0.5%) dramatically decreased the particle size (D4, 3), increased the uniformity of the gel particles, and effectively improved the lubrication property of the gel. Neutral gums (locust bean gum and guar gum) caused severe interruption of soy protein gelation, showing negligible gelation during acidification and large amount of water separation at 0.1% concentration. Better compatibility with soy proteins was observed with ionic gums (ι-carrageenan and xanthan) than neutral ones, especially ι-carrageenan, showing enhanced yield stress, viscosity, storage modulus, gel firmness and water holding capacity at 0.05% concentration. Low concentration of any type of polysaccharide (0.01%) caused reduction of D4, 3 and decrease of friction coefficient in the mixed regime. The results suggested that gel particle characteristics, instead of viscosity, dominated the gel lubrication in this system. Three types of hydrocolloids showed dramatically different effect on the microstructure of the gels, which accorded well with the physical properties.

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

The effects of konjac (0%–0.4% w/w) and xanthan (0%–0.4% w/w) gums on pH, sensory (taste, spreadability, firmness), and textural characteristics (hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness) of spreadable processed cheese were investigated. The central composite design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results showed that adding konjac and xanthan reduced the pH of the cheese. Regarding the sensory characteristics, the results indicated that increasing the xanthan and konjac gums increased the taste and firmness score, while the spreadability score was decreased. The textual profile analysis test showed that increasing the konjac and xanthan gums increased firmness, cohesiveness, gumminess, and chewiness of cheese. On the other hand, adding konjac and xanthan gums reduced the cheese adhesiveness. The different values of konjac had no significant effects on the springiness, but cheese springiness increased significantly (p ≤ .05) by increasing the amount of xanthan. Practical applications In the production of processed cheese, phosphate-emulsifying salts play a major role in the manufacture of a uniform product with appropriate physical and organoleptic characteristics; however, excessive consumption of these salts may lead to the many diseases in humans; therefore, to improving the product quality and also cost reduction, various types of hydrocolloids are used. For example konjac and xanthan have potential to improve the sensory and textural characteristics of processed cheese and use as ingredient in formulation of spreadable processed cheese.

A Physical and sensorial characteristics of avocado spread added with different types of food hydrocolloids

Avocado spread is an alternative condiment for a healthy consumption due to the abundance of unsaturated fatty acids in the avocado flesh. The avocado spread mixed with food hydrocolloids (guar gum, inulin, carboxymethyl cellulose) at 3% (w/w) was studied on rheology, texture, colour and sensory evaluation in comparison with no hydrocolloid addition. For the flow analysis, all spread formulations are the non-Newtonian shear thinning fluids. Addition of food hydrocolloids increased the viscosity, oscillation stability, and heat resistance. Inclusion guar gum with the fruit spread strongly affected the hardness and work of shear. The avocado spread added with inulin showed higher greenness than the other treatments. Among the spread samples containing 3% carboxymethyl cellulose secured the highest score for spreadability, colour, flavour, taste, and overall acceptability

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

Effect of the aerated structure on selected properties of freeze-dried hydrocolloid gels

Abstract The ability to create diverse structures and studies on the effect of the aerated structure on selected properties with the use of freeze-dried gels may provide knowledge about the properties of dried foods. Such gels can be a basis for obtaining innovative food products. For the gel preparation, 3 types of hydrocolloids were used: low-methoxyl pectin, a mixture of xanthan gum and locust-bean gum, and a mixture of xanthan gum and guar gum. Gels were aerated for 3 and 7 min, frozen at a temperature of −45°C 2 h−1, and freeze-dried at a temperature of 30°C. For the samples obtained, structure, porosity, shrinkage, rehydration, and colour were investigated. It was shown that the type of the hydrocolloid and aeration time influence the structure of freeze-dried gels, which determines such properties of samples as porosity, shrinkage, density, rehydration, and colour. The bigger pores of low-methoxyl pectin gels undergo rehydration in the highest degree. The delicate and aerated structure of gels with the mixture of xanthan gum and locust-bean gum was damaged during freeze-drying and shrinkage exhibited the highest value. Small pores of samples with the mixture of xanthan gum and guar gum were responsible for the lower rehydration properties, but the highest porosity value contributed to the highest lightness value.