Functionality and Modifications of Food Hydrocolloids: An Approach to Starch

ABSTRACT Hydrocolloids are widely utilized in the food industry due to their multifunctional properties and natural origin, which meet current consumer demands for sustainable and clean‐label products. This review provides an overview of food hydrocolloids, focusing on their classification into natural, semi‐synthetic, and synthetic categories, and examining their primary functions, including thickening, gelation, emulsification, water retention, texture modification, and film formation. Special attention is given to starch‐based hydrocolloids due to their abundance, cost‐effectiveness, and broad applicability. The review discusses native and modified starches, highlighting how physical and chemical modifications influence their functional performance. Chemical modifications, including oxidation, esterification, etherification, cross‐linking, cationization, and freeze‐drying, are examined in terms of their mechanisms and the enhancements they bring to starch properties. Additionally, this review discusses the synergistic behavior of hydrocolloids when used in combination, demonstrating how their interactions can enhance functional properties in food systems beyond what is achieved through individual use. This article aims to serve as a scientific resource for food technologists and researchers seeking to deepen their understanding of starch‐based hydrocolloids and their role in modern food development.