Hydrocolloids: Structure, preparation method, and application in food industry.

Hydrocolloids are a group of polysaccharides that act as thickeners, gelling agents, emulsion stabilizers, inhibitors of the growth and expansion of ice crystals in frozen materials, and inhibitors of the growth of sugar crystals in different industries. Hydrocolloids are used both to improve the rheological and textural properties of food products and also as fat substitutes. Also hydrocolloids are used in the production of low-calorie foods and also their beneficial nutritional properties causes their extensive application in the food industry.