For thickening, texturising and gelling foods, hydrocolloids are commonly used. They may also be involved in making edible coatings.
Additionally, hydrocolloids are often used in fat-reduced foods in order to give them enough taste.
The definition of a hydrocolloid is a colloid system that has its colloid particles dispersed throughout in water. It is the amount of water available that determines the liquidity level, or state, of the hydrocolloid itself.
It may exist as a gel or sol (liquid).
Examples include pectin and xanthan gum.
When adding hydrocolloid ingredients, a manufacturer will have to decide whether it needs to be reversible or irreversible. Reversible ones are able to change between states, while irreversible ones cannot.
Agar, which is made of seaweed extract, is an example of a reversible hydrocolloid as it can be either a gel or a sol, depending on how much heat is being applied to it.
Chemical Week has reported IMR International's prediction for the global hydrocolloid market to see annual growth of about 2.8 per cent, to reach $3.9 billion (£2.4 billion) by 2012.
Through to this year, the pectin market was expected to rise by five to six per cent while xantham gum would see growth of 4.5 to five per cent.
