Applications of Hydrocolloids Used in Food

November 26, 2024

The nature of hydrocolloids encompasses safe structure, chemical properties, and distinct physicochemical traits that stipulate their widest relevance to diverse functions in the food industry. Hydrocolloids used in food applications are identified as large molecular polysaccharides consisting of the basic chemical composition of monosaccharides and their derivatives.

Apart from this, various hydrocolloids also consist of non-sugar elements and benefit from these unique properties for various applications. As such, hydrocolloids are widely used in the food industry as thickening agents, emulsifiers, gelling agents, form stabilizing agents, lubricants, suspending agents, clarifying agents, film formers, water retention agents, adhesives, and much more.

List of Common Hydrocolloids

Across the world, over 60 hydrocolloid varieties are being used currently, and many types are used in the food industry such as gelatin, carrageenan, guar gum, modified starch, konjac gum, alginates, agar thickener, sodium caseinate, pectin, xanthan gum, microcrystalline cellulose, locust bean gum, tara gum, gellan gum, carboxymethyl cellulose, arabic gum, propylene glycol alginate, hydroxypropyl methylcellulose, and more.

Further reading： What Are Hydrocolloids?

Understanding the role of hydrocolloids in the food industry

The application of food hydrocolloids arises from the roles that the individual components exhibit in several types of foods. The first key function of food processing by these hydrocolloids used is that they influence the appearance of food enhancing its appeal.

Their functions in food, include the following:

They can impact the shape, flavor, color, and texture of food among other traits making them much more attractive for consumption.

Secondly, Hydrocolloids uses also include the essential function of boosting the nutritional and health value of the food to which they are added.

As a result of these key functionalities hydrocolloids including hydrated hydrocolloids are extensively employed within the food industries and are often used in multiple forms within one product to best match the specific requirements of taste, nutritional value, and more. With regards to physical attributes, hydrocolloids primarily impact the viscosity as well as the gelling properties of the foods into which they are introduced. This happens because they can modify the chemical structure and the formation of polymers within the original solution.

These abilities, also prevent the formation of ice crystals in the foods thus reducing the occurrence and visibility of ice residues and protecting the texture of the foods. The hydrocolloids used in food also assist in the maintenance of the internal framework of foods; in addition to their usage in enhancing the surface texture of the food and the elevation of food stability in food production, so reducing costs of production. Further, hydrocolloids encase the flavor compounds within the gel network structure and can directly control the release of the flavor compounds.

Some added benefits of hydrocolloids in food from the perspective of human health consist of aid in the reduction of gastrointestinal reflux, decrease in post-prandial blood glucose level, decrease in the level of Low-density lipoprotein cholesterol, and also, prevention of chronic diseases such as the type 2 diabetes, cardiovascular diseases, obesity and colon cancer. It also works in increasing the proportion of satiety at the same time. Some of hydrocolloids examples can also be subjected to a process of fermentation which is useful for enhancing some prebiotic activities such as the formation of short-chain fatty acids in the colon.

Hydrocolloids Used in Food

The above-mentioned hydrocolloids are well-known as food hydrocolloids or edible hydrocolloid types, which have widespread applications in the food industry. The following are some of the key uses of hydrocolloids within this industry:

Hydrocolloids In Baking

Some of the more common edible hydrocolloids used in the baking of products such as bread, cookies, cakes, biscuits, muffins, etc., are gums such as xanthan gum, locust bean gum, carrageenan, and guar gum because they enable the baked products to be of better quality and to have a longer shelf life.

Hydrocolloids are known to interact with water molecules and their action enables them to prevent procedures such as starch retrogradation and can somehow help in protecting the stability of the baked confectionery. Therefore hydrocolloids form an important ingredient while baking breads including rye breads, wheat breads, frozen bread doughs, protein-enriched breads, and gluten-free breads. This additive is useful for improving the texture of the bread, where the crumb will be soft and the crust will remain comparatively harder.

In baking and cake making, gluten is very important, especially in wheat products and it plays a role in dictating their structure, texture then feeling in the mouth. Hence for the production of gluten-free products, there is a need to have an ingredient capable of acting like a dough developer being responsible for cohesiveness, retention, and gas release to get to the desired volume. For example, xanthan gum enhances the shelf stability of gluten-free bread, to delay bread staling and to achieve the bread sensory properties characteristic of gluten-containing bread.

Hydrocolloids In Confections

In food items such as chocolates, candy, caramel, gummies, jellies, toffee, chewing gums, soft candy, marshmallows, nougat, lollipops, meringues, and more (including all: hard soft, and aerated confectionery products); hydrocolloid edible gums are an essential ingredient for enhancing the overall quality of the end products. For instance, edible gum called Arabic gum is extensively used in the food industry due to its ability to restrict the crystallization of sugar, as well as regulate the rate at which flavors are released.

The hydrocolloid ingredients like the gums help in uniformly distributing the inherent lipid molecules in the confections, contributing to the enhancement of their chewiness and mouthfeel. Edible gums in these products help in binding the low-sugar confections while simultaneously avoiding unnecessary crystallization of sugar in confectionary products containing high concentrations of sugar. Hydrocolloids also help in maintaining the moisture content in products like chewing gum, impacting their texture and ensuring the product retains the desired softness.

Apart from this, in milk-based confectionery, hydrocolloids help fulfill the need for proper emulsification, preventing the separation of fats. Hydrocolloids are also used as coating agents, used on the surface of candies to ensure melting only happens in the mouth, and also in transparent candies as a glaze to ensure they maintain their transparency.

In confectionery products, hydrocolloids also act as a thickening agent gum, emulsifying agent, firming agent, binder, humectant, surface finishing agent, and stabilizing. As a texture influencer, gum Arabic is widely used for boosting the whipping ability and stability of whipped products, particularly in aerated confections like marshmallows, while also being useful for enhancing flavor, thickness, binding, and emulsification of soft candies.

hydrocolloids used as thickeners in foods

Hydrocolloids In Beverages

Hydrocolloids such as gum arabic, gelatin, alginates, xanthan gum, and carboxymethyl cellulose are very often used in beverages because they can emulsify, stabilize, and thicken them. Because beverages have rheological properties, they impact their flavor profile, drinkability, viscosity, and overall mouthfeel.

Moreover, instant beverage powders have hygroscopic tendencies which makes them sensitive to certain environmental factors which is addressed by the addition of hydrocolloids. Hydrocolloids minimize water activities as well as inter-particle adhesion while also improving particle size distribution along with a bulk density of the powdered beverages which enhances their solubility. Additionally, hydrocolloids create a protective barrier around very sensitive components in powdered beverages such as vitamin C, and protect them from damage during the drying processes.

Similarly, fruit juices benefit from hydrocolloids in maintaining the cloudy appearance, fresh feeling, and thickness which they are so renowned for. Hydrocolloids also help maintain stability of the fruit pulp which is introduced in fruit juices and suspension, enhancing their shelf life.

Hydrocolloids In Dairy Products

During the production process of dairy products including milk, yogurt, ice cream, cheese, as well as pudding; hydrocolloids play an important role in maintaining the quality of the end product. Hydrocolloid gums including guar gum, Arabic gum, locust bean gum, pectin, and carboxymethyl cellulose are often used for these applications. Hydrocolloids also help in enhancing the volume of dairy products such as ice cream and frozen desserts without adversely impacting the emulsion which helps in maintaining the texture of the product as it allows for the structure of the ice crystals to remain intact.

Conclusion

Hydrocolloids have wide-ranging applications across industries, which makes it essential for procurement specialists to find reliable suppliers to get the desired kind of hydrocolloids. With a global distribution network, Mondstar has established itself as the leading supplier of the highest-quality food additives, including hydrocolloids. To learn more, please contact us.