what is the function of hydrocolloids
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Hydrocolloids have a wide array of functional properties in foods. These include thickening, gelling, emulsifying, stabilisation, and controlling the crystal growth of ice and sugar though the basic properties for which hydrocolloids find extensive use are thickening and gelling.
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✯ Hydrocolloids are among the most commonly used ingredients in the food industry. They function as :
- thickeners
- gelling agents
- emulsifiers
- stabilizers
- fat replacers
- clarifying agents
- flocculating agents
- clouding agents and
- whipping agents
✯ Additionally, they have applications in the areas of :
- edible film
- encapsulating flavors and
- crystallization inhibition.
✯ Besides, hydrocolloids are currently being found to have many increasing applications in the health realm: they provide low-calorie dietary fiber, among many other uses.
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