Food hydrocolloids: Classification, functional properties and applications

Food hydrocolloids are among the most popular ingredients in the food industry. They act as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculants, and foaming agents. In addition, these compounds are widely used in additive technologies, for production of biodegradable packaging and for encapsulation of biologically active substances, colorants and flavors. Depending on the source, food hydrocolloids are divided into four main categories: hydrocolloids of plant origin, hydrocolloids of animal origin, hydrocolloids of microbial origin, and chemically modified hydrocolloids of plant origin (synthetic gums). This review focuses on current trends and technological advances in the use of hydrocolloids to provide the required consumer properties of various food products. New research shows that some food hydrocolloids can significantly change the composition and structure of the intestinal microbiota and positively affect human health due to their physicochemical and structural properties. As hydrocolloids are increasingly used in various industries, this review on their functionality and nutritional value in food products may be of interest to researchers in developing innovative technological solutions. Given the significant achievements and rapid development of research in recent years, it can be predicted that the study of food hydrocolloids will be actively continued. The main areas will be: managing their interaction with food components, creating functional food matrices, studying the effect on cellular processes and the body as a whole, as well as assessing in vivo metabolism and safety.