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Food Reviews International Volume 39, 2023 - Issue 3
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Review

Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review

Marwa Y.F. KokoDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaORCID Iconhttps://orcid.org/0000-0001-7533-2120View further author information
ORCID Icon,
Hinawi A.M. HassaninDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Baokun QiDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Lu HanDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Keyang LuDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Sami RokayyaDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Yves HarimanaDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Shuang ZhangDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaCorrespondence[email protected]
View further author information
&
Yang LiDepartment of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaCorrespondence[email protected]
View further author information
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Pages 1433-1439 | Published online: 12 Jun 2021
 
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ABSTRACT

Food additives are essential substances in the food and beverage industries, and there is an increasing market demand for natural and clean-label food additives, such as hydrocolloids. Changing eating habits and increasing health awareness among consumers, especially in developing countries and regions, are factors that contribute to the increasing demand for hydrocolloid food additives in the food and beverage industries. As an essential food additive, hydrocolloids have numerous applications in several food products as a thickening and gelling agents. This study sheds light on the current applications of hydrocolloids to meet the specific requirements of the food and beverage industries.

Additional information

Funding

This work was supported by the Excellent Youth Natural Science Foundation of the Heilongjiang Province of China [No. JC2018009]; Natural Science Foundation of the Heilongjiang Province of China [No. LH2019C032].

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