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.
Srinivas Janaswamy, Ph.D., Research Assistant Professor, Whistler Center for Carbohydrate Research, Purdue University speaking on “Natural Hydrocolloids Physiochemical Properties” at the 2016 Clean Label Conference.