Applications of natural polymer-based hydrogels in the food industry

This chapter introduces the food-related applications of natural polymer-based hydrogels. The gelation mechanisms, properties, and functionalities of a variety of typical hydrogels from polysaccharides such as carrageenan, agar, gellan gum, alginate, pectin, curdlan, konjac glucomannan, and cellulose derivatives are presented. Their effects on the rheological, structural, textural, and sensory properties of various food systems are discussed. Emerging applications of hydrocolloids for hydrogel formation in food such as fluid gel, food for the elderly, jelly confection, 3D printed food, and fat mimetics are reviewed.