Hydrocolloids are widely used. In addition to the food industry, there are other industries, such as the cosmetics industry, toothpaste manufacturing industry, tobacco manufacturing industry, pharmaceutical manufacturing industry, etc. It can be said responsibly that the hydrocolloid market prospect is still very broad.
With the continuous improvement of people's living standards, people's requirements for food are also changing all the time. In the era of scarcity of materials, people are more concerned about having enough to eat, but now, people are more concerned about the naturalness, nutrition and multi-function of food. As a natural food additive, hydrocolloids have attracted much attention because of their safe, natural and unique physical and chemical properties, which coincide with people's concept of food today.
Hydrophilic colloids are also called edible gums, which can be divided into plant gums, seaweed gums, animal glues, microbial glues, chemically modified glues, etc. according to the source of their extracts. Such as linseed gum, konjac gum, guar gum, locust bean gum, pectin, tamarind gum, etc., which are all obtained from plant exudate, seeds, peels and stems. And animal glue, such as gelatin, isinglass, etc., is boiled from the hydrolysis of animal skin or bone. Seaweed gel is obtained by extracting corresponding substances from seaweed, such as agar and carrageenan. The microbial gum is fermented by microorganisms, such as xanthan gum. Modified starch that improves the properties of starch by physical, chemical or enzymatic treatment belongs to chemically modified glue.
In recent years, hydrocolloids have been widely used in the food industry, such as meat products, frozen foods, jellies, beverages, soft candies, ice cream, flour products, bionic foods, etc. Adding hydrocolloids to meat products can not only improve the eating quality of meat products, such as color, flavor, texture, water retention, etc., but also reduce production costs. In frozen food, adding hydrophilic colloid can increase the viscosity, improve gelation, prevent or inhibit the increase of particle ice crystals, delay the appearance of ice slag, improve the taste, internal structure and appearance, and improve system stability and melting resistance. .
Adding hydrophilic colloids to jelly candies can make the soft candy taste smoother, more elastic, less viscous and more stable, with strong fruity flavor, moderate sweetness and good transparency. The application of hydrocolloids in beverages and foods can improve the stability of the pulp, make the juice taste thicker and taste better, and also stabilize the oil components in the ju