The functional and nutritional aspects of hydrocolloids in foods

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculating agents, clouding agents and whipping agents; additionally, they have applications in the areas of edible films, encapsulating flavors and crystallization inhibition. Besides, hydrocolloids are currently being found to have many increasing applications in the health realm: they provide low-calorie dietary fiber, among many other uses. This review focuses on the trends and progress in the exploration of hydrocolloids to fit the demands for different food products, gives an encyclopedic description of their applications in the food industry as ingredients, food additives and health promoters. Since the use of hydrocolloids is on the rise in many fields, this review that covers both functionality and nutrition of hydrocolloids in foods is both timely and of great interest.