Hydrocolloids as Texture Modifiers

Hydrocolloids are commonly used in food processing to create and modify texture and are irreplaceable in food formulation and texture design. They are primarily starch, non-starch polysaccharides, and gelatin. The functionality of hydrocolloids in texture creation is divided into two main classes: structure formation and structure stabilisation. Texture is generally associated with high molecular weight biopolymers and is perceived through the trigeminal nerve that responds to pressure during mastication. The rheological properties of food soft matter, i.e., its response to forces during mastication and swallowing, generally define its textural characteristics. The chapter focuses on polysaccharides and gelatin and introduces the basic mechanisms of structure formation and texture modulation using hydrocolloids.