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Functional and Nutritional Aspects of Hydrocolloids and Lipids

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Functional Food Products and Sustainable Health

Abstract

The present era of increased health consciousness has led many researchers to develop food having functional aspects that help in creating a healthier society by reducing risk of several diseases as well providing beneficial physiological effects on consumption of such food. Hydrocolloids, one of the most commonly used ingredient in the food industry, has several applications, such as thickening and gelling agent in soups, salads, jellies; emulsifying and stabilizing agent in ice cream, yogurt, butter; fat replacement in meat and dairy products; clarifying agent in beer and wine; starch retrogradation inhibitor in breads; syneresis inhibitor in cheese, frozen foods; and as edible coating for fresh agricultural produce. They are very often used as a modified, edible packaging for fresh fruits and vegetables, along with lipids to enhance their shelf life while also preserving the freshness of the produce. Addition of lipids, especially essential oils, tend to increase the antimicrobial and antioxidant property of the food, thus increasing the shelf life by preserving the food from several spoilage and pathogenic bacteria and fungi. This chapter focuses on the utilization of hydrocolloids and lipids, separately and in combination, in the food industry as an ingredient, food additive, and, more importantly, as a health promoter. It will cover both the functional and nutritional aspects of hydrocolloids and lipids in foods, which has become a subject of great interest for the food researchers.

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Author information

Authors and Affiliations

  1. Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India

    Nazia Tabassum

  2. Department of Food Technology, School of Interdisciplinary Science and Technology, Jamia Hamdard, New Delhi, India

    Sweta Joshi

  3. Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India

    Rayees Ul Islam

Authors
  1. Nazia Tabassum
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  2. Sweta Joshi
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  3. Rayees Ul Islam
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Editor information

Editors and Affiliations

  1. Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India

    Saghir Ahmad

  2. Food Science & Nutrition Department, King Saud University, Riyadh, Saudi Arabia

    Nasser Abdulatif Al-Shabib

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Tabassum, N., Joshi, S., Islam, R.U. (2020). Functional and Nutritional Aspects of Hydrocolloids and Lipids. In: Ahmad, S., Al-Shabib, N. (eds) Functional Food Products and Sustainable Health. Springer, Singapore. https://doi.org/10.1007/978-981-15-4716-4_11

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