Food Hydrocolloids: Functional properties, nutritional benefits and future trends

Abstract

Hydrocolloids represent a cornerstone material within the food industry, offering a versatile array of functionalities crucial for product development and enhancement. Their multifaceted roles encompass thickening, gelling, emulsifying, stabilizing, fat replacement, clarification, flocculation, clouding, and even whipping properties. Moreover, their utility extends beyond conventional applications, encompassing taste encapsulation, prevention of crystallization, and the formation of edible films, thus enriching the sensory and structural attributes of food products. Recent insights have illuminated hydrocolloids' burgeoning role in promoting health and wellness, particularly through their capacity to furnish low-calorie dietary fiber. This burgeoning understanding underscores their potential as functional ingredients capable of addressing evolving consumer demands for healthier food options. This review comprehensively explores the latest advancements in hydrocolloid research, delineating their diverse applications as health-enhancing agents in the food industry. By providing an exhaustive account of their utilization, the review aims to serve as a valuable resource for food scientists, technologists, and manufacturers seeking to optimize product formulations and cater to evolving consumer preferences. Given their pivotal role in improving both functional and nutritional attributes, hydrocolloids emerge as indispensable components across various sectors of the food industry. Their versatility and potential for innovation render them invaluable assets, driving advancements in food technology and facilitating the creation of products that meet the diverse needs and preferences of consumers.