A colloid is a type of mixture where one substance is dispersed evenly throughout another. A hydrocolloid is a colloid system where the colloidal particles are dispersed in water. Hydrocolloids may be reversible or irreversible, which means they canfluctuate between a gel-state and a solid-state; many are naturally derived.
Hydrocolloids provide many functions in food products including:
- Texture Modification
While some hydrocolloids are used independently, many are used in tandem with one another to provide the optimum result within the formulation.
|Hydrocolloid||Raw Material||Solution Clarity||Viscosity||Potential Applications|
|Carrageenan||Seaweed extracts||Good||N/A||Frozen desserts, ice cream, chocolate milk, meats (ham, poulty), sauces and dressings, dessert gels, flan|
|Guar Gum||Seeds of Guar Bean||Fair||Medium||Dairy products, frozen desserts, sauces and dressings, processed cheese, dips|
|Gum Arabic||Tree exudates||Excellent||Low||Beverage emulsions, confectionery applications, baked goods, syrups, dietary fiber|
|Gum Tragacanth||Tree exudates||Fair||High||Sauces and dressings,crystallization inhibition|
|Locust Bean Gum||Seeds of Carob tree||Fair||High||Frozen desserts, cream cheese, dips, jams, jellies, pies, puddings, ice cream, cheese fillings|
|Pectin||Plant extracts and fruit skins||Excellent||Varies||Jams and jellies, confectionery applications, beverages, yogurt, fruit preps, bakery fillings|
|Propylene Glycolalginate||Seaweed extracts||Fair||Varies||Salad dressings, beverages, frozen dairy, fresh citrus fruit coatings|
|Sodium Alginate||Seaweed extracts||Good||Varies||Cheese sauce, restructured foods, puddings, desserts, candy, frostings|
|Xanthan Gum||Produced via fermentation||Fair||High||Sauces and dressings, dry mixes, beverages, bakery, frozen foods|
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