The application of natural hydrocolloids to foods and beverages - Natural Food Additives, Ingredients and Flavourings - page 173

8
The application of natural hydrocolloids
to foods and beverages
A. M. Pegg, Consultant, UK
Abstract: The term 'hydrocolloid' is used to describe the polymers that perform gelling,
thickening and stabilising functions in food. Most of the hydrocolloids discussed in this
chapter are extracted from plants and might therefore be considered natural. However,
this will depend on the degree and type of processing that they undergo post harvest. This
is further complicated by consumer perception, as while additives with chemical
sounding names are unpopular, hydrocolloids that have a long traditional use will usually
be considered natural by consumers. In this chapter, all the different types of
hydrocolloids are discussed to understand the potential challenges of replacing those not
considered natural. In the main section on natural hydrocolloids, both those hydrocolloids
considered natural because of no chemical processing, and the borderline hydrocolloids
(those with simple chemical processing but considered natural by some consumers) are
discussed in order to cover the grey areas.
Key words: natural hydrocolloids, natural gelling agents, natural thickeners, natural
stabilisers, natural gums.
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8.1 Introduction
The term 'hydrocolloid' is used to describe the range of polymers that perform
gelling, thickening and stabilising functions in a variety of industrial sectors,
including food (Williams and Phillips 2009a). The main types of hydrocolloids
used in the food industry, along with their origins, are given in Table 8.1. Most of
these hydrocolloids are classed as food additives, but some starches and gelatin
are classed as ingredients, and therefore have labelling benefi ts as they do not
have an E number, and do not have to be listed under their additive function on the
food label (e.g. stabiliser).
As with most food additives, there is currently no legal defi nition of a natural
hydrocolloid. Many of the hydrocolloids discussed in this chapter are extracted