Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings

This paper provides an overview of recent advances in the application of hydrocolloids in food fillings formulations. Different types of plant-based, animal-based, and microorganism-based hydrocolloids and chemically modified natural polysaccharides have been widely used to produce novel food fillings with improvised texture, rheology, thermal stability, and nutritional values, which has gained acceptance among a wide spectrum of consumers. This review outlines the unique application of hydrocolloids such as thickening & gelling agents, thermal stabilizer, syneresis reducer, fat replacer, encapsulating agent, and emulsion stabilizer that has an impact on techno-functional properties of various types of food fillings. The emphasis in this review is on the systematic assessment of literature that sets hydrocolloid-based fillings apart from normal fillings. These evaluations involve the study of interactions, bonding's etc., of specific hydrocolloids with the other ingredients that create distinctive texture, viscosity, and overall sensory properties of fillings. Hydrocolloids provide a range of functional properties that can improve viscosity, gel strength, texture, baking stability, and thermal properties with enhanced shelf life. The use of hydrocolloids can also help to produce healthier food products by reducing the use of sugar, fat, and other less healthy ingredients, while still maintaining the desired sensory properties of the fillings. Overall, the use of hydrocolloids in food fillings has significant potential to improve the quality and functionality of fillings and can provide a range of benefits to both manufacturers and consumers.