Original Article

Journal of Food Science and Technology

, Volume 47, Issue 6, pp 587-597

First online:

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

  • Dipjyoti SahaAffiliated withFood Engineering Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research)
  • , Suvendu BhattacharyaAffiliated withFood Engineering Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research) Email author 

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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.

Keywords

Hydrocolloids Thickening Gelling Rheology