Hydrocolloids are a group of polymeric polysaccharides that are water soluble, edible, biodegradable, and widely available. These fascinating compounds have a huge range of applications, especially as a functional ingredients, and scientists are finding new uses for these compounds every day. 

What are Hydrocolloids?

Hydrocolloids are a group of long-chain polymers that easily disperse in water, are prone to swelling in water, and are either completely or partially soluble in water. In a solution, hydrocolloids cause thickening or gel formation, and are also stabilizing, coating, and emulsifying. Common hydrocolloids include various starches, gums, and agar, and they can also be made from plants, animals, algae, and some microorganisms. Gelatin is perhaps the most common and well-known hydrocolloid food ingredient. 

Applications of Hydrocolloids in Food

In food, hydrocolloids are functional ingredients with many important characteristics and effects. The most common applications for hydrocolloids are: 

  • Gelling and viscosity. Hydrocolloids like gelatin, agar, pectin, and others have the property of forming a molecular mesh that becomes semi-solid at cool temperatures, creating a gel or gum. This property of hydrocolloids is used to create and control the structures of puddings, snacks, and confections. 
  • Dispersing and coagulating. Along with the formation of gels, the coagulating properties of hydrocolloids are used in multiple applications. They can be dispersed in a liquid and bond with specific bodies of molecules, coagulating and forming a gel within a substance. In this way, they can be used to clarify liquids and remove impurities. 
  • Control crystallization. Hydrocolloids are commonly used to control crystallization and the expansion rate of water molecules in food. This improves the flavor and texture of ice cream, chocolate, and frozen foods.  
  • Stabilizing. Dispersed in a solution, a hydrocolloid mesh is highly stable, and can be used to stabilize beverages, icings and pastries, fillings and gels, etc. 
  • Moisturizing and Preserving. Hydrocolloids have high water retentive properties, and can help pastries and baked goods, frozen foods, and other foods retain moisture and preserve texture. 
  • Wall and barrier formation. In some cases, hydrocolloids are used to form a surface barrier that protects foods from oxidation and microorganisms. Hydrocolloids are also used to create edible capsules (as in medications) to control flavor release. 
  • Fat substitute. Because hydrocolloid gels are both thickening and stable, they can be used as a low-calorie or no-calorie substitute for fats in many foods. Hydrocolloids can be used to replace the thickening and stabilizing effects of butter, sugar, eggs, and other emulsifiers. 
  • Nutraceutical. Generally speaking, hydrocolloids are classified as dietary fiber, with moderate health benefits. However, their ability to both form a digestible gel and to form an edible barrier presents exciting possibilities to make foods more healthful by reducing fat and calories, and improve nutrient absorption by encapsulating and delivering drugs and specific bioactive compounds. As a nano-carrier, hydrocolloids can be used to prevent drug degradation, improve encapsulation efficiency, and enhance the pharmacokinetic aspects of drug molecules. 

As you can see, although hydrocolloids have been used in foods for centuries, they still present an exciting area of growth and interest as functional ingredients. 

Other Potential Applications for Hydrocolloids

As mentioned above, hydrocolloids also have functional potential in the delivery of drugs and medications. They are also commonly used in wound dressing and healing, providing a moisture and bacteria barrier that promotes healing. In cosmetics, hydrocolloids can aid in moisturizing and sun protection, and are a common ingredient in anti-aging skin care products. They can also improve hair and scalp moisture and health. 

Further research in hydrocolloids may also improve global biodiversity and sustainability, by creating alternative and local starches and food stabilizers, reducing reliance on corn, potato, wheat, and rice starches. Finally, their properties as a barrier and sealant may help develop the next generation of sustainable and biodegradable food and product packaging. 

Hydrocolloids have incredible potential not just as a functional ingredients for food and beverages, but also in medicine, beauty, and other important applications. These exciting compounds are the subject of cutting edge research in a wide range of industries, and innovative companies are exploring the potential of hydrocolloids every day. If you want to be part of these groundbreaking studies, or hire the talent with the skill and experience to develop game-changing breakthroughs, contact Grapefrute today.