Hydrocolloids are complex carbohydrate polymers that are primarily used as thickening and gelling agents in food and beverage applications. Some common hydrocolloids are starches, pectin, gelatin, agar, carrageenan, alginates and gum Arabic. Food manufacturers widely use hydrocolloids to modify texture, improve stability and shelf life of products such as dairy, confectionery, bakery products...
Arabic
Français
Español
Português
Deutsch
Türkçe
Dutch
Italiano
Russian
Romaian