Colloid#Hydrocolloids

The term hydrocolloids (from the Greek hydro " water" and kolla " glue " ) comprises a large group of polysaccharides and proteins that go into water as colloids in solution and show a high ability to form gel.

Origin

Almost all hydrocolloids come from nature:

• Land plants: corn flour cellulose, pectins (E 440), gum arabic (E 414), galactomannans such as guar gum (E 412), carob gum ( E 410 ) from the carob tree and konjac ( E-425 ) from the devil's tongue, as well as many other
• Algae: agar ( E 406 ), carrageenan (E 407), alginates ( E 400 - E 404 )
• Animals: gelatin, caseinates and many others.
• Bacteria: xanthan gum ( E 415 ), dextrans, scleroglucan.

Hydrocolloids are obtained by different methods and often further modified to control their properties specifically.

Features and Functions

With hydrocolloids, such as pentosans and guar gum, can increase the water content in the dough and disrupt the starch retrogradation.

Viscosity

The increase in viscosity enables the use of hydrocolloids as thickening agents, such as to be able to puddings foam permanently or as " filling foods " in diet products.

Gelation

Under certain conditions, forming hydrocolloids gels. It creates three-dimensional, disordered networks linked hydrocolloids in which the solvent is included. The extent of gel formation and the gel properties do not depend only on the hydrocolloid and the concentration thereof, but generally also the temperature, pH, impurities and clotting time.

The gel formation is uva in the production of custard, jelly, gummy bears, fruit preserves. utilized.

Solubility

Hydrocolloids can usually be solved in spite of their size and surface in large quantities in water. The reason is mainly the presence of electrical charge carriers and a large hydration shells on hydrocolloid. These properties not only stabilize the hydrocolloid even in aqueous solution, but make it also possible that other substances can dissolve that would fail otherwise.

This characteristic of the hydrocolloids, as a stabilizer is used in many dairy products.

Use

Hydrocolloids are mainly used in food technology. Also in the production of cosmetics or safety chafing fuel for fondue burners are used. In medicine, hydrocolloids provide valuable services as hydrocolloid dressings in wound care.