Vol. 11, Special Issue 8 (2022)

Author(s):
Sowmya Gurram

Abstract:
Hydrocolloids are heterogeneous group of polymers. Presence of many hydroxyl groups prominently increases their affinity for binding water making them hydrophilic. Hydrocolloids have a magnificent array of functional properties in these food colloid systems. Traditionally, most of the hydrocolloids are classified as polysaccharides and grouped according to their sources (plant, animal and microbial). They function as thickeners, gelling agents, foaming agents, edible coatings, emulsifiers, stabilizers, etc. They are also able to change the rheology of food systems in terms of viscosity and texture by forming gel even when added at low concentrations. In addition to textural attributes hydrocolloids also contribute to the nutritional attributes of the foods. They act as dietary fiber and helps in regulating the appetite and improving the satiety by reducing problems of obesity.