Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents

Hydrocolloids in Food Industry

Hydrocolloids or gums are a diverse group of long chain polymers characterized by their property of forming viscous dispersions and/or gels when dispersed in water. These materials were first found in exudates from trees or bushes, extracts from plants or seaweeds, flours from seeds or grains, gummy slimes from fermentation processes, and many other natural products. Occurrence of a large numbe...

Hydrocolloids as emulsifiers and emulsion stabilizers

We consider the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening. To illustrate various aspects...

Technology update: Understanding hydrocolloids

Historically, many materials have been used in the treatment of wounds, ranging from grease-soaked bandages to what can best be described as sophisticated cloth. The treatment of wounds has traditionally been the remit of surgeons or doctors, but over the past century that remit has expanded to include nurses. Modern medicine sees a more multidisciplinary approach to care as the treatment of wo...

Different Starches in the Presence of Hydrocolloids

Significance of Emulsifiers and Hydrocolloids in Bakery Industry

Nowadays, the use of additives has become a common practice in the baking industry. In this paper, the relevance two groups of these compounds (emulsifiers and hydrocolloids) for bakery applications are described. Emulsifiers are commonly added to commercial bakery products to improve bread quality and dough handling characteristics. Some frequently used emulsifiers are diacetyl tartaric acid e...