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 number of hydroxyl groups noticeably increases their affinity for binding water molecules rendering them hydrophilic compounds. Further, they produce a dispersion, which is intermediate between a true solution and a suspension, and exhibits the properties of a colloid. Hydrocolloids have a wide array of functional properties in foods including; thickening, gelling, emulsifying, stabilization, coating and etc. Hydrocolloids have a profound impact on food properties when used at levels ranging from a few parts per million for carrageenan in heat-treated dairy products to high levels of acacia gum, starch or gelatin in jelly confectionery. 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 behavior (viscosity) and mechanical solid property (texture). The modification of texture and/or viscosity of food systems helps modify its sensory properties, therefore hydrocolloids are used as significant food additives to perform specific purposes. It is evident that several hydrocolloids belong to the category of permitted food additive in many countries throughout the world. Various food formulations such as soups, gravies, salad dressings, sauces and toppings use hydrocolloids as additives to achieve the preferred viscosity and mouth feel. They are also used in many food products like ice_creams, jams, jellies, gelled desserts, cakes and candies, to create the desired texture. In addition to the functional attributes, future acceptance and, possibly, positive endorsement may derive from the recognition that fibers contribute to many physiological benefits to the natural function and well-being of the body.

    Related Conference of Hydrocolloids in Food Industry

    January 28-29, 2019

    European Conference on Farm Management System

    Paris, France
    February 21-22, 2019

    15th World Congress on Aquaculture & Fisheries

    Osaka, Japan
    February 25-26, 2019

    Global Summit on Food and Nutrition

    | Paris, France
    February 28-March 01, 2019

    22nd Euro-Global Summit on Food and Beverages

    London, UK
    February 28-March 01, 2019

    7th Annual Congress on Plant Science and Molecular Biology

    Osaka, Japan
    March 07-08, 2019

    European Conference on Aquaculture and Fisheries

    Amsterdam, The Netherlands
    March 07-08, 2019

    European Congress on Aquaculture and Marine Biotechnology

    Amsterdam, Netherlands
    March 11- 12, 2019

    International conference on Agroecology and Crop Science

    Stockholm | Sweden
    April 08-09, 2019

    12th World Congress on Plant Biotechnology & Agriculture

    Prague, Czech Republic
    April 29-30, 2019

    13thWorld Congress on Aquaculture & Fisheries

    | Courtyard Marriott | Seoul, South Korea
    May 02-03, 2019

    13th International Veterinary Congress

    London, UK
    May 06-07, 2019

    European Conference on Research in Agri, Food and Aqua

    Amsterdam | Netherlands
    June 17-18, 2019

    European Food and Beverage Expo

    Oslo | Norway
    July 01-02, 2019

    International Conference on Food Biotechnology

    Paris | France
    July 15-16, 2019

    2nd European Food Chemistry & Nutrition Congress

    Amsterdam, Netherlands
    July 18-19, 2019

    International Conference on Organic Farming & Sustainable Agriculture

    Luxembourg City | Luxembourg
    July 26th-27th, 2019

    22nd Global Summit on Food Processing , Safety and Technology

    Vancouver, BritishColumbia, Canada
    August 01-02, 2019

    European Plant Science Congress

    Amsterdam | Netherlands
    September 27-28, 2019

    12th Global Summit on Aquaculture & Fisheries

    Hong Kong
    September 27-28, 2019

    2nd International Conference on Probiotics and Prebiotics

    Toronto | Canada
    September 27-28, 2019

    10th international conference on Fisheries & Aquaculture

    Toronto, Canada
    October 07-08, 2019

    7th Global Summit on Plant Science

    Madrid, Spain
    November 03-04, 2019

    European Food technology and Processing congress

    Paris | France
    November 11 - 12 ,2019

    Food Microbiology 2019

    Sydney, Australia
    November 14-15, 2019

    2nd International Conference on Agriculture, Food and Aqua

    Bali, Indonesia

    Hydrocolloids in Food Industry Conference Speakers

    Recommended Sessions

    Related Journals

    Are you interested in