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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. Copyright © 2022 Elsevier Ltd. All rights reserved.


Sajad Pirsa, Kosar Hafezi. Hydrocolloids: Structure, preparation method, and application in food industry. Food chemistry. 2023 Jan 15;399:133967

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PMID: 35998495

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