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.
