The functional and nutritional aspects of hydrocolloids in foods
Highlights
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- The definition of hydrocolloids was put forward.
- •
- The comprehensive classification of hydrocolloids was proposed.
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- The functional properties of hydrocolloids were summarized.
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- The nutritional effects of hydrocolloids were listed.
Abstract
Hydrocolloids
are among the most commonly used ingredients in the food industry. They
function as thickeners, gelling agents, emulsifiers, stabilizers, fat
replacers, clarifying agents, flocculating agents, clouding agents and
whipping agents; additionally, they have applications in the areas of
edible films, encapsulating flavors and crystallization inhibition.
Besides, hydrocolloids are currently being found to have many increasing
applications in the health realm: they provide low-calorie dietary
fiber, among many other uses. This review focuses on the trends and
progress in the exploration of hydrocolloids to fit the demands for
different food products, gives an encyclopedic description of their
applications in the food industry as ingredients, food additives and
health promoters. Since the use of hydrocolloids is on the rise in many
fields, this review that covers both functionality and nutrition of
hydrocolloids in foods is both timely and of great interest.
Graphical abstract
Keywords
- Hydrocolloid;
- Gum;
- Food;
- Function;
- Nutrition;
- Physiology
Chemical compounds studied in this article
- Alginate anion (PubChem CID: 70678572);
- Beta-glucan (PubChem CID: 46173706);
- Carboxymethylcellulose (PubChem CID: 6328154);
- Dextran (PubChem CID: 5460037);
- Inulin from chicory (PubChem CID: 16219508);
- Kappa-carrageenan (PubChem CID: 11966249);
- Xanthan dimer (PubChem CID: 49859715)
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