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Hydrocolloids as thickening and gelling agents in food: a critical review

Dipjyoti, Saha and Suvendu, Bhattacharya (2010) Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology.

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Abstract

Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.

Item Type: Article
Uncontrolled Keywords: Hydrocolloids . Thickening . Gelling . Rheology
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 09:06
Last Modified: 28 Dec 2011 10:20
URI: http://ir.cftri.com/id/eprint/9816

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