The Role of Hydrocolloids in Food

Tuesday December 13th, 2016

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Hydrocolloids or also known as “gums”, have an important role in the food industry. They are the ones that shape and texture the food. They can be used as gelling agents, thickeners, emulsifiers, stabilizers and fat substitutes.

 This ingredient can be obtained from trees, plant extracts or algae, seed meal and other natural products. Their presence in the diet is in most soups, salad dressings, sauces, jams and gelatin.

 Other important features are its ability to increase the shelf life of packaged foods and eliminate fat from dairy products.

 Currently, the hydrocolloid market is constantly growing as it comes from a natural component, satisfying the demand for natural ingredients by consumers.

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