Hydrocolloid

Hydrocolloids

Hydrocolloids describe certain chemicals (mostly polysaccharides and proteins) that are colloidally dispersible in water. Thus becoming effectively "soluble", they change the rheology of water by raising the viscosity and/or inducing gelation. They may provide other interactive effects with other chemicals, in some cases synergistic, in others antagonistic. Using these attributes, hydrocolloids are very useful chemicals since in many areas of technology – from foods through pharmaceuticals and personal-care products, to industrial applications – they can provide stabilization, destabilization and separation, gelation, flow control, crystallization control, and numerous other effects. Apart from uses of the soluble forms, some of hydrocolloids have additional functionality in a dry form if, after solubilization, they have the water removed – as in the formation breath-strip films, artificial sausage casings, and wound-dressing fibers (some being more compatible with skin than others). There are many different types of hydrocolloids, each with differences in structure, function, and utility; which is best suited to a particular application area may depend on the control of rheology and the physical modification of form and texture. Some hydrocolloids like corn starch and casein are useful foods, as well as rheology modifiers; others have some limited nutritional value, usually providing a source of dietary fiber.