Hydrocolloid in food formulation


Citation

Hamdzah Abd Rahman, . Hydrocolloid in food formulation. pp. 67-70. ISSN 0127-4171

Abstract

Hydrocolloid was used in food formulation as thickening or geling agent. It was classified into three groups; the natural hydrocolloids such as plant exudate seaweed extract plant seed gum plant extract animal protein and gum obtained from fermentation process; the modified natural hydrocolloids such as cellulose derivatives modified starches and low metoxyl pectin and the synthetic hydrocolloids or synthetic gum such as polyvinylpyrolidone carboxyvinyl polymers and polyethylene oxide polymers


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Abstract

Hydrocolloid was used in food formulation as thickening or geling agent. It was classified into three groups; the natural hydrocolloids such as plant exudate seaweed extract plant seed gum plant extract animal protein and gum obtained from fermentation process; the modified natural hydrocolloids such as cellulose derivatives modified starches and low metoxyl pectin and the synthetic hydrocolloids or synthetic gum such as polyvinylpyrolidone carboxyvinyl polymers and polyethylene oxide polymers

Additional Metadata

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Item Type: Article
Additional Information: Summaries (En Malay)
AGROVOC Term: ESTABILIZADORES
AGROVOC Term: TECNOLOGIA DE LOS ALIMENTOS
AGROVOC Term: FORMULACIONES
AGROVOC Term: COLOIDES
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:54
URI: http://webagris.upm.edu.my/id/eprint/19283

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