Food hydrocolloids obtained from plant products

Abstract

Hydrocolloids or gums are a large group of long chain polymers that are characterized by their property of forming viscous dispersions and / or gels when mixed with water. Hydrocolloids have a wide range
of functional properties, including but not limited to thickeners, gelling agents, emulsifiers, stabilizers, crystallization control agents, agglutination, coating, encapsulation and syneresis inhibitors [2],
[5], [10 ], [eleven]. The main reason for the high use of hydrocolloids in the food industry is their ability to modify the rheology of food systems. This includes two basic properties of food that is the
flow behavior (viscosity) and its solid characteristics (texture). The functional properties of hydrocolloids, mainly caused by the interactions of polysaccharides with water acting in two different ways as
thickeners for water retention or as a gelling agent for the construction of a microscopic three-dimensional network of interconnected chains within which a aqueous system [8 This essay focuses on the review
of hydrocolloids used in the food industry, their functional properties and the study of new alternatives in hydrocolloid production that allow their use as a functional additive in a food product.