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Hydrocolloids are functional carbohydrates used in many foods to enhance their shelf life and quality. These additives are used to modify the viscosity and texture of food products like ice cream, salad dressings, gravies, processed meats, and beverages. They are chiefly used to modify the rheology of the food system, specifically viscosity and texture. Some are used alone while others are used in synergistic combinations.
They are used as thickening agents, however, some of these additives can be used in the formation of gels. Much of this is related to the way each ingredient reacts to water, including its solubility and how it performs when exposed to varying temperatures. As water is immobilized, the gel can take on unique characteristics depending on the type of hydrocolloid used.
Rheology of food deals with the flow properties of the individual components within a food system and its impact on the physical structural properties of the product. Certain ingredients can influence food rheology passively or actively, changing the way the food is processed and impacting its final form. Hydrocolloids are ingredients that are added to food systems to purposely alter their rheology in regards to thickness and stability or to act as films, casings, or fat replacements. Many are used in a range of foods and beverages and are often combined to yield the most advantageous results.
As many health-conscious consumers seek out foods that align with their dietary needs, companies continue to look for ways to modify their foods to meet these needs. Hydrocolloids can be used as fat replacements in some foods. These additives can partially replace fat by using starches dissolved in water that create stable gels that also enhance viscosity. Guar and xanthan gum are two commonly used fat replacers.
There are two main categories — those used as thickeners and those used as gelling agents.
Some foods require edible skins, like coatings, films, or casings. Hydrocolloids can be used to create these thin, edible layers that allow moisture, gas, lipids, and aromas of the food to migrate. They can also be used in a gelatinous form to prevent oxidation and moisture loss such as cellulose, alginate, and carrageenan.
One of the primary uses in food is to act as a thickening agent. Depending on the type and concentration of hydrocolloid used, the thickening effect will be determined by the pH and temperature of the food system. For instance, gum arabic is a low viscosity gum that is used in beverages while guar gum is highly viscous and is ideal for substances like ice cream and cake batter.
They are also used as stabilizers in various foods. These include xanthan gum, sodium alginate, carrageenan, carboxymethyl cellulose, and guar gum. One excellent example of a hydrocolloid used as a stabilizer can be found in the creation of ice cream. Low-temperature storage would cause ice crystals to form on ice cream, however, these stabilizers prevent the substance from icing. It also promotes flavor release and maintains the ice cream's texture without becoming too frozen, soft or gummy.
Many different types of hydrocolloids can be found in a variety of foods — some are even formulated specifically for particular food groups or categories. As previously mentioned, they make great thickening agents for dairy products , especially ice cream. Combinations of colloidal stabilizers, like alginate and carrageenan, achieve a higher effectiveness than a single hydrocolloid used along. One stabilizing gum, for instance, that may be incompatible with milk proteins can be integrated with another hydrocolloid like carrageenan to increase substance thickening while inhibiting phase separation.
They are commonly used in the baking industry , particularly as emulsifiers. These ingredients can improve the shelf life of the product, bind the dough to make it stronger, help the product retain water during the resting time, and improve the texture of bread. Alginates, for instance, are used to stabilize icings and toppings on baked goods. Carboxymethyl cellulose can improve the mouth-feel of the product, xanthan gum improves the stability of frozen baked goods, and guar gum can increase their shelf life through moisture retention.
Salad dressings, sauces, and gravies use hydrocolloids like gum tragacanth, locust bean, and gum guar. Some condiments, like mayonnaise, do not while others like ketchup do. Salad dressings often use xanthan gum and gum tragacanth for viscosity, modified starches for stability during processing and storage, microcrystalline cellulose as a suspension agent, and propylene glycol alginate as an emulsifying agent.
However, sauces already containing a natural emulsifier or stabilizer will not benefit from an additive. One example is Hollandaise sauce, which already contains an emulsifying agent. When xanthan gum and carrageenan were added to the sauce, it negatively impacted color, viscosity, and palatability.
Beverages like beer and juices will use hydrocolloids as an emulsifier and stabilizer . Juices may use CMC and xanthan gum to increase viscosity without impacting color, taste, texture, or other desired characteristics. Gellan gum forms a transparent fluid-gel that is useful in beverage dispersions while the low viscosity of gum arabic makes it ideal for fruit juices, soft drinks, and other beverages.
Carrageenans are used in meat, poultry, and seafood products for a variety of reasons, particularly in reducing fat content. However, fat naturally impacts the taste and texture of the meat. Instead of removing the fat and losing these desirable characteristics, hydrocolloids are used as substitutes to retain those benefits.
Galactomannans are used as ingredients in fruit preparation . The temperature of the filling directly effects how strong of a gel they can create. For instance, if the filling temperature exceeds the setting temperature, the gel will remain strong. If not, it will be weaker yet enhance the viscosity of the fruit preparation. To achieve both benefits locust bean gum and a carrageenan are used simultaneously without damaging the recipe.
Hydrocolloids have a long history in the food industry. These colloidal substances react to water in distinct ways. Depending on whether or not they're water soluble, they can be added to foods to produce various types of gels and coatings or act as thickening agents. They have been used for over a century as major ingredients to improve the value of processed foods and beverages. Most of these ingredients were introduced into the industry in close proximity and their production continues to increase.
As the food industry continues to move forward, advancements in technology are impacting the application and other ingredients commonly added to food systems. For instance, the recent phenomenon of 3D printing is drastically changing the way manufacturers and individuals choose to source products. One university experimented to produce 3D printed edible ingredients such as batters, dough, chocolate, sugar, and candy. Using the versatility of hydrocolloids and the convenience of a 3D printer, we may be able to enhance the food industry in new ways.
Brenntag offers safe and innovative food and nutrition ingredients for our North American customers. We've become one of the top food additive distributors because we know how important it is that the final form of every processed food has the exact taste, texture, shelf life, and presentation that you desire. All of our ingredients are developed and tested in-house by experts who know how to use reliable methods to produce optimal results.
Our selection includes:
Together, we'll use our extensive knowledge to help you choose the right ingredients for your products. We'll provide you with naturally derived and certified organic hydrocolloid ingredients that you can apply to your baked goods, beverages, confectioneries, dairy products, grain products, meats and seafood, dressings and sauces, and other processed or packaged foods. We meet all HACCP food safety regulations and ISO standards .
As a proud part of the Brenntag Group, Brenntag North America has been a leader in ingredient distribution across North America since our establishment in the 1970s. Since then, we've continued to innovate the way we source and produce our high-quality food additives. Allow us to help you select the right hydrocolloid combinations that will improve the look, feel, value, and lifespan of your food or beverage.
To learn more about our other hydrocolloid ingredients, speak with one of our knowledgeable representatives today.
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