Food Hydrocolloids 🍭

Hydrocolloids are commercially an important class of food ingredients mainly such as polysaccharides and proteins that are added to food products to manage things like stability, rheological qualities, and organoleptic properties. In general, hydrocolloids most simply as water-soluble polymers that contribute viscosity and gelation in solution. The primary function of food hydrocolloids is acted as thickening agent and gelling or texturing agents. For the secondary functions of food hydrocolloid, it involves in the stabilization of emulsions, suspension of particulates, control of crystallization, encapsulation and formation of film. There are many food hydrocolloids that are available to the food industry, so let start to know about them!