Abstract:
Hydrocolloids in foods play a vital role in developing food systems with enhanced
rheology, quality, organoleptic properties and nutritional value in food industry.
Hydrocolloids possess the ability to modify viscosity and texture of a food system.
Modification of viscosity and texture in a food will directly affect for the sensory
attributes of a food product. Enhancement of these attributes leads to increased consumer
acceptance towards the developed food product. Hydrocolloids of natural,
semi-synthetic and synthetic origin could be used in the food industry. However,
natural hydrocolloids are most preferred due to their inherent benefits. Hydrocolloids
have the possibility to function as, thickeners, gelling agents, emulsifiers and
stabilizers while they also have applications in development of edible films and edible
coating formulations. Beside these inherent functional properties, hydrocolloids
have become attractive due to their dietary fibre aspect which provide a wide array
of health benefits to the consumer. Hence, hydrocolloids act as health promoters by
reducing the risk of cardiovascular diseases, reducing the risk of obesity, regulating
glycemic response and maintaining colonic health. This review provides a discussion
on food hydrocolloids, their basic functionality, properties and applications in
food industry
