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

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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51 schema:description 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.
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