Food Chemistry, Nutrition and Safety

Hydrophilic Colloids in Food Industry

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Food hydrocolloids have been widely used in the food industry for their gelling, thickening, emulsifying, dispersing, and stabilizing functions. Food hydrocolloids control the texture and at the same time they control flavour and aroma release which has also been studied extensively. Methods of investigation are very diverse ranging from physics to biological chemistry, and it is necessary for workers in this field to learn various methods. Collaboration between academia and industry is necessary to further develop understanding and application of food hydrocolloids. The viewpoints of both unity and diversity are necessary for the study of food hydrocolloids. The food hydrocolloids approach proposes that these hydrocolloids can be studied from a unified viewpoint: all these dispersed systems are colloidal systems consisting of water, polysaccharides, proteins, lipids and other ingredients. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface acting agents. The scope of the study was to exploit the real and model food colloids, dispersions, emulsions, and forms and the associated physicochemical stability phenomena, creaming, sedimentation, flocculation and coalescence.