Functionality and Behaviour of Hydrocolloids

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. They produce a dispersion, which is intermediate between a true solution and a suspension, and exhibits the properties of a colloid. Considering these properties, they are appropriately termed as ‘hydrophilic colloids’ or ‘hydrocolloids’. Hydrocolloids have a wide array of functional properties in foods including thickening, gelling, emulsifying, stabilization, coating and etc.. The primary reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food systems. This includes two basic properties of food systems that is, flow behaviour (viscosity) and mechanical solid property (texture). The modification of texture and/or viscosity of food systems help modify its sensory properties, therefore hydrocolloids are used as significant food additives to perform specific purposes.

  • Origin and Structure of Hydrocolloids
  • Structural Characterization of Established Food Hydrocolloids
  • Isolation Procedures, Chemical and Physicochemical Characterization
  • Gelling Mechanisms
  • Colloid Stability and Organoleptic Properties
  • Act of Hydrocolloids during Fat and Water crystallization
  • Hydrocolloids as edible Films and Coatings
  • Health Benefits of Hydrocolloids
  • New sources, new materials and new technology

Related Conference of Functionality and Behaviour of Hydrocolloids

April 04-05, 2024

27th Euro-Global Summit on Food and Beverages

Madrid, Spain
April 11-12, 2024

18th International Conference on Food Microbiology

Amsterdam, Netherlands
April 11-12, 2024

2nd International conference on Food and Agri Tech

Amsterdam, Netherlands
April 17-18, 2024

7th European Food Science Congress

Amsterdam, Netherlands
April 18-19, 2024

33rd World Conference on Food and Beverages

Dubai, UAE
September 09-10, 2024

5th International Conference on Food and Nutrition

Paris, France
October 21-22, 2024

28th International Conference on Food and Nutrition

Paris, France
November 27-28, 2024

32nd International Conference on Food & Nutrition

Paris, France

Functionality and Behaviour of Hydrocolloids Conference Speakers

    Recommended Sessions

    Related Journals

    Are you interested in