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Chapter 2: Hydrocolloid Sources, Processing and Characterization


Hydrocolloids
Pages 7-25
DOI: https://doi.org/10.1094/1891127381.002
ISBN: 1-891127-38-1





Abstract

Topics Covered

  • Seed and Root Hydrocolloids
    • Guar Gum
    • Locust Bean Gum
    • Tara Gum
    • Konjac Flour
  • Exudate Hydrocolloids
    • Gum Arabic
    • Gum Tragacanth
    • Gum Karaya
  • Extract Hydrocolloids
    • Seaweed Extracts
    • Plant and Animal Extracts
  • Microbiological Hydrocolloids
    • Xanthan Gum
    • Gellan Gum
  • Cellulose Derivative Hydrocolloids
  • Other Derivative Hydrocolloids

Introduction to Chapter

Nearly all the food hydrocolloids are plant materials that are gathered, cultivated or grown via biofermentation, or extracted and ground to approximately 60–300 U.S. mesh. The others are plant materials that have been slightly chemically modified. The exception is gelatin, which is an animal extract.