Formulating with Hydrocolloids: Tips & Tradeoffs [Presentation]

Originally Published: October 14, 2021
Last Updated: October 20, 2021
Formulating with Hydrocolloids. 2021 Clean Label Premium Webinar-Nesha Zalesny

The presentation titled “Formulating with Hydrocolloids: Tips & Tradeoffs” was given by Nesha Zalesny, MBA, Technical Consultant, IMR International. This presentation was part of Global Food Forums’ 2021 Premium Webinar Series “Technical Solutions in Formulating Clean Label Food.” 

The webinar description is as follows: It’s often said that “taste is king,” but foods will be quickly rejected if their texture is found unacceptable. This jam-packed presentation looks at key concepts in selecting and formulating with hydrocolloids. The discussion includes the basic properties of hydrocolloid texture (i.e., fluid and gel) and their interactions with other food components and each other. Other considerations impacting their use from pH to processing to price will be considered while the practical aspects of stability and shelf life will be touched on. The presentation ends with a list of “tips and tradeoffs” in hydrocolloid use.

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NOTE:  A summary of this presentation plus expanded information will be published late fall of 2021.

See Nesha Zalesny’s video below.