Biotechnological Production Of Natural Ingredients For Food Industry

Biotechnological Production of Hydrocolloids

Author(s): Cristine Rodrigues, Júlio C. de Carvalho, Luciana P. S. Vandenberghe, Juliana de Oliveira, Rodrigo Malanski and Carlos R. Soccol

Pp: 376-405 (30)

DOI: 10.2174/9781681082653116010012

* (Excluding Mailing and Handling)


Hydrocolloids are an heterogeneous group of long chain polymers which have a variety of structures. Hydrocolloids are used in several industrial sectors. In foods, they are used to control and regulate a colloidal state and help in modifying the food sensory properties. Hydrocolloids are obtained from various natural sources such as seaweeds, plant seeds, tubers, plants, microorganisms, and animals. Due to their importance primarily as food additives, the annual use of hydrocolloids is constantly increasing. In this regard, studies on the use of cheaper sources and production processes are always relevant – this includes the production of hydrocolloids by microorganism cultures. This chapter presents the main hydrocolloids, both natural and biotechnologically produced, their main characteristics, and legal aspects of their application in food.

Keywords: Food additives, Functions of hydrocolloids, Hydrocolloids, Hydrocolloids production.

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