The application of natural hydrocolloids to foods and beverages - Natural Food Additives, Ingredients and Flavourings - page 193

addition, the current drive for natural and clean label would make chemically
derived additives unpopular, however good their functionality. However, there is
continued interest in looking for natural hydrocolloids with a long history of use
in other parts of the world and introducing them into Europe and the US (though
this will also need regulatory approval). An example is konjac gum, which has
been used in Japan for hundreds of years but has only fairly recently gained
approved in the West. The trend in other additive areas has been to use food
extracts to give a specifi c benefi t, for example, colouring foodstuffs to give colour.
This is a potential developmental route for hydrocolloids, for example, using a
fruit pulp to also give thickening. A disadvantage compared to food hydrocolloids
is that a foodstuff will have an affect on the end product's colour and fl avour as
well as the desired texture change.
Synergistic interactions between existing hydrocolloids have been discussed
and the benefi ts explained. The search continues for further synergism, which
would allow improved texture and stability using the existing natural hydrocolloids.
Novel processing methods, using physical processing rather than chemicals, are
being researched, which can give improved or novel textures (Titoria et al. 2008).
And fi nally, health is still one of the biggest trends in the food industry, and
hydrocolloids are being researched for their health benefi ts. Many hydrocolloids
have been shown to reduce blood cholesterol levels, and many are a source of
fi bre, and may have prebiotic effects. However, detailed clinical trials are required
to prove this suffi ciently to receive approval for a health claim, in Europe
particularly.

8.5 Sources of further information and advice
For a much more detailed scientifi c review of each of the hydrocolloids, an
excellent reference topic is the Handbook of Hydrocolloids , published in 2009 by
Woodhead Publishing, and heavily referenced in this chapter. For a handy, quick
reference to all additives, a very good topic is the third edition of Essential Guide
to Food Additives published by Leatherhead Food Research and the Royal Society
of Chemistry (referenced in this chapter). For a more practical guide to
hydrocolloids, there are two training courses run by Leatherhead Food Research
in the UK, which are recognised in the industry as giving an excellent understanding
of the subject.

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8.6 References
ARMISEN R and GALATAS F ( 2009 ), ' Agar ', in Williams P A and Phillips G O (eds.), Handbook
of Hydrocolloids , Woodhead Publishing , Cambridge , pp. 82 - 107 .
BENECH A ( 2005 ), ' Acacia gum: low-calorie benefi ts for confectionery consumers',
Kennedy's Confection , May, 20-21 .
BENECH A (2008), 'Agar-agar: paramount gelling properties and natural sources of seaweed
fi bres ', Wellness Food Europe , June-July, ( 2 ), 16 - 19 .