Hydrocolloids as thickening and gelling agents in food: a critical review

Hydrocolloids are widely used in many food
formulations to improve quality attributes and shelf-life.
The two main uses are as thickening and gelling agents. As
thickening agents, they find uses in soups, gravies, salad
dressings, sauces and toppings while as gelling agents, they
are extensively used in products like jam, jelly, marmalade,
restructured foods and low sugar/calorie gels. The role of
specific hydrocolloids for thickening and for gel formation
is reviewed pinpointing specific applications in food
formulations and for product development.