FOOD HYDRO‐COLLOIDS

Abstract

There are few processed food products which do not contain one or more hydrocolloids in their formulation. Hydrocolloids are generally polysaccharide extracts, obtained from plants, which have a great affinity for water at relatively low concentrations (considerably less than 1%) and produce highly viscous or gelled systems. Their vital role in food products is to provide a degree of bulk structure sufficient to stabilise the product, improve its consumer appeal, and extend its shelf life.

Citation

Marrs, W. (1986), "FOOD HYDRO‐COLLOIDS", Nutrition & Food Science, Vol. 86 No. 2, pp. 14-16. https://doi.org/10.1108/eb059418