“Natural Hydrocolloids: Physiochemical Properties” was presented at the 2016 Clean Label Conference, by Srinivas Janaswamy, Ph.D., Research Assistant Professor, Whistler Center for Carbohydrate Research, Purdue University.
Abstract: While no industry definition exists for a “natural” hydrocolloid, some have more consumer friendly names than others and certain food retailers have developed lists of “acceptable” hydrocolloids for use in foods and beverages. This presentation looked at the physiochemical properties of selected ingredients some may consider “clean label.” Emerging research into how to best develop and utilize these properties as well as a look at novel sources of potentially useful hydrocolloids were covered. Hydrocolloids are the “work horses” in a multitude of food and beverage formulations. Understanding how to best use them helps ensure successful new and reformulated products.
An excerpt from the written summary of this presentation: To date, most hydrocolloids have escaped clean label controversy. Generally derived from natural sources, the majority have managed to stay off most “no-no” lists. However, it would benefit food manufacturers to understand the physiochemical properties of hydrocolloids and to stay on top of consumer sentiment. This would help them make formula adjustments, if they wished to react to changing consumer attitudes.
Hydrocolloids, also called food gums, are derived from natural materials, including plants, seaweed, seeds and bacteria. “Hydrocolloids are part of the family of polysaccharides, and to understand their structure-function relationships and enhance the cognizant utility, it is necessary to realize their interactions at the atomic level,” said Janaswamy.
Click here to view the written summary “‘Natural’ Hydrocolloids” of this presentation.
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