In the colorimetric determination of pectin by the carbazole method, some of the interfering compounds have been identified but the possible interference of different hydrocolloids is not known. Several hydrocolloids are currently used in the preparation of imitation and adulterated orange juice for cloud stabilization. Hydrocolloids studied were gum arabic, carboxylmethyl cellulose, sodium alg...

AIMS AND OBJECTIVES The aim of this systematic literature review was to describe the current evidence in the field of pressure ulcer treatment with hydrocolloids and to give recommendations for clinical practice and further research. BACKGROUND Pressure ulcers are a common problem in clinical practice and generate substantial expense. A wide range of dressings is available but little is known...

Hydrocolloids were extracted from seed mucilage and the pulp fractions from red tamarillo (Solanum betaceum Cav.) mesocarp, and characterisation of their techno-functional properties and in vitro bile acid-binding capacities was performed. The seed mucilage hydrocolloids that were extracted, using either 1% citric acid (THC) or water (THW), had a good foaming capacity (32–36%), whereas the pulp...

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellu...

Four different hydrocolloids, carageenan, carboxymethyl cellulose, guar gum and xanthan were administered at four different levels of substitution, 0.25, 0.5, 0.75 and 1.0% to 7.0% (w/w) fennel fortified bread to study the effects of hydrocolloids as texture improver. Physical properties like loaf weight were mostly unchanged while addition of hydrocolloid seems to have a positive effect on loa...

Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications. The annual global production of these hydrocolloids has recently reached 100,000 tons with a gross market value just above US$ 1.1 billion. The techno-functional properties of the seaweed polysaccharides dep...

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...

The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), ...

Texture change can be achieved by adding hydrocolloids that in small quantities bind large amounts of water and can then control both structure and texture. Starches belong to the same category of hydrocolloids, although they are used in a wide range of products either as raw materials or as food additives. Starches can differ with respect to the amylose content depending on their origin, or ca...