5^th European Food Chemistry Congress

Hydro Colloids in Food Industry

Hydrocolloids are gums that are added to foodstuffs with a specific end goal to control their useful properties, for example, thickening or gelling. These are typically disengaged from plants. Hydrocolloids are utilized as a part of specialized and managed applications to thicken and to settle plans. In handled nourishments, they are pervasive – no other gathering of fixings contributes more to thickness, surface, and body like hydrocolloids do.