over the past few decades, scientists have paid special attention to studying novel and natural hydrocolloids due to the growing demand for ready meals, public awareness on the importance of natural fibers in daily diets, and their wide range of application, especially in foods, pharmaceuticals and herbal medicine. moreover, natural hydrocolloids are preferred to biotechnologic ones (e.g., gell...

The effect of the interaction of iota-carrageenan (ICG) or lambda-carrageenan (LCG) with locust bean gum and carboxymethylcellulose on the properties of ice cream was studied employing a mixture design approach. A model formulation was employed with of 5% (w / w) of hydrocolloids like stabilizers. Hydrocolloids mixture effect on ice cream properties (base viscosity, ice-cream overrun, hardness,...

A randomised controlled study was carried out to compare the effect of a new amorphous hydrocolloid (hydrogel, Coloplast) with that of conventional treatment on the healing time of pressure sores. After initial debridement in the outpatient clinic of pressure sores located in the sacral (n = 21) or trochanteric (n = 11) area the patients were randomised to be treated with either hydrogel (n = 1...

there are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. however, there is little information to prove such effect on flat breads. the main aim of this study was to improve the quality of barbari dough and bread (iranian flat bread) in terms of texture, taste and general acceptability of fres...

Food powders were applied on crackers that had been coated using water, oil, emulsion, sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum, kappa-carrageenan, methylcellulose, gum karaya, gum tragacanth, gum arabic, guar gum, modified starch, and maltodextrin. Solutions of similar hydrophobicity to the powder gave the greatest adhesion. NaCl, barbecue (BBQ), ...

Carrageenan, agar, and alginate are seaweed-derived carbohydrate hydrocolloids which used as thickening gelling agents in foods, pharma biotechnology applications due to their unique gelation properties. These extracted commercially from a set of high-yielding, cultivated seaweeds (marine macroalgae). The seaweed type biological environmental factors during growth determine the chemical rheolog...

We consider the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening. To illustrate various aspects...

The interactions between proteins and polysaccharides are of considerable importance in the food industry. In this study, effect adding non-charged methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), medium (GM) high (GH) molecular weight guar gum negatively charged sodium carboxymethylcellulose (CMC) was investigated on rheological thermal properties acid-swollen collagen pastes, as a f...