Literature DB >> 23572691

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

Dipjyoti Saha1, Suvendu Bhattacharya.   

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.

Entities:  

Keywords:  Gelling; Hydrocolloids; Rheology; Thickening

Year:  2010        PMID： 23572691      PMCID： PMC3551143          DOI： 10.1007/s13197-010-0162-6

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  4 in total

1.  Time-temperature studies of gellan polysaccharide-high sugar mixtures: effect of sodium ions on structure formation.

Authors:  M T Nickerson; A T Paulson; R A Speers
Journal:  J Food Sci       Date:  2007-06       Impact factor: 3.167

Review 2.  Hydrocolloid gel particles: formation, characterization, and application.

Authors:  P Burey; B R Bhandari; T Howes; M J Gidley
Journal:  Crit Rev Food Sci Nutr       Date:  2008-05       Impact factor: 11.176

Review 3.  Gelling agents.

Authors:  D Oakenfull
Journal:  Crit Rev Food Sci Nutr       Date:  1987       Impact factor: 11.176

4.  Physico-chemical properties of carrageenan gels in presence of various cations.

Authors:  A S Michel; M M Mestdagh; M A Axelos
Journal:  Int J Biol Macromol       Date:  1997-08       Impact factor: 6.953
  4 in total
  67 in total

1.  Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening.

Authors:  Yash Dixit; Suvendu Bhattacharya
Journal:  J Food Sci Technol       Date:  2014-10-22       Impact factor: 2.701

2.  Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers.

Authors:  Hannan Lashkari; Asghar Khosrowshahi Asl; Ashkan Madadlou; Mohammad Alizadeh
Journal:  J Food Sci Technol       Date:  2012-07-07       Impact factor: 2.701

3.  Flow behaviour of gellan sol with selected cations.

Authors:  Shipra Sharma; Suvendu Bhattacharya
Journal:  J Food Sci Technol       Date:  2014-07-02       Impact factor: 2.701

4.  Molecular Cloning, Expression and Biochemical Characterization of a Family 5 Glycoside Hydrolase First Endo-Mannanase (RfGH5_7) from Ruminococcus flavefaciens FD-1 v3.

Authors:  Dishant Goyal; Krishan Kumar; Maria S J Centeno; Abhijeet Thakur; Virgínia M R Pires; Pedro Bule; Carlos M G A Fontes; Arun Goyal
Journal:  Mol Biotechnol       Date:  2019-11       Impact factor: 2.695

5.  Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gels.

Authors:  P K Binsi; Natasha Nayak; P C Sarkar; C G Joshy; George Ninan; C N Ravishankar
Journal:  J Food Sci Technol       Date:  2017-01-31       Impact factor: 2.701

6.  Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia.

Authors:  Nuraihan Abu Zarim; Syahariza Zainul Abidin; Fazilah Ariffin
Journal:  J Food Sci Technol       Date:  2018-09-14       Impact factor: 2.701

7.  Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents.

Authors:  Rajeev Bhat; A A Karim
Journal:  J Food Sci Technol       Date:  2012-02-18       Impact factor: 2.701

8.  Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

Authors:  Pimchada Itthivadhanapong; Srinual Jantathai; Gerhard Schleining
Journal:  J Food Sci Technol       Date:  2016-06-27       Impact factor: 2.701

9.  Rheological properties of kuzu starch pastes with galactomannans.

Authors:  Bertrand Jóźwiak; Magdalena Orczykowska; Marek Dziubiński
Journal:  J Food Sci Technol       Date:  2018-02-03       Impact factor: 2.701

Review 10.  Transparent wood for functional and structural applications.

Authors:  Yuanyuan Li; Qiliang Fu; Xuan Yang; Lars Berglund
Journal:  Philos Trans A Math Phys Eng Sci       Date:  2018-02-13       Impact factor: 4.226
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