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Scientific Sessions

Hydro Colloids in Food Industry

Hydrocolloids are hydrophilic molecules that have a high molecular weight. They are used as functional ingredients in food formulation for increasing food consistency, improving gelling effect, and controlling the microstructure, texture, flavor, and shelf life. Hydrocolloids, or more commonly gums, are defined as complex nondigestible polysaccharides that dissolve or disperse in water to give thickening or viscosity building effect (Anderson and Andon, 1988; Bergenstahl et al., 1988).