Emerging Natural Hydrocolloids

2 Dilute Solution Properties of Emerging Hydrocolloids

Ali R. Yousefi¹ and Seyed M.A. Razavi²

¹ Department of Chemical Engineering, Faculty of Engineering, University of Bonab, Bonab, Iran

² Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, POBox: 91775-1163, Mashhad, Iran

2.1 Introduction

Hydrocolloids are broadly applied in food systems to enhance their quality by influencing their physical and organoleptic properties as thickening and gelling agents, stabilizers, and texture modifiers [1–4]. Nowadays, the demand for hydrocolloids from plants (e.g., plant cell walls, tree exudates, seeds, and seaweeds) is greater than those from animals (hyaluronan, chitin, gelatin, and chondroitin sulfate) because of greater benefits and a more consumer‐friendly image [5,6]. In addition to the common and commercial hydrocolloids like xanthan, locust bean, guar, dextran, pectin, and so on, nowadays novel hydrocolloids have been introduced by researchers which represent specific characteristics to some extent. Here, some of these novel hydrocolloids are briefly introduced. Hsian‐tsao (Mesona procumbens Hemsl) leaf gum is found to be used as a thickener, and it is reported that it strongly interacts with starch to form thermos‐reversible resilient gels [7]. Lepidium sativum seed gum (cress seed gum) is an annual herb from the Cruciferae family growing in Middle East countries, Europe, and the United States. This hydrocolloid ...