Hydrocolloids as thickening and gelling agents in food: a critical review View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2010-12

AUTHORS

Dipjyoti Saha, Suvendu Bhattacharya

ABSTRACT

Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development. More... »

PAGES

587-597

References to SciGraph publications

  • 2003-01. Carrageenan Gels in Skim Milk: Formation and Rheological Properties in COLLOID JOURNAL
  • 1992. Gelatin in THICKENING AND GELLING AGENTS FOR FOOD
  • 1992. Alginates in THICKENING AND GELLING AGENTS FOR FOOD
  • 1992. Xanthan gum in THICKENING AND GELLING AGENTS FOR FOOD
  • 1997. Hydrocolloid Applications, Gum technology in the food and other industries in NONE
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s13197-010-0162-6

    DOI

    http://dx.doi.org/10.1007/s13197-010-0162-6

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1026064282

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/23572691


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