Rheology, structure, and sensory perception of hydrocolloids

Hydrocolloids have long been used as food additives due to their influence on texture, rheology, structure, and mouthfeel of food products. Also, their use as functional ingredients in foods is currently on the rise due to their beneficial health effects. Starch and cellulose derivates and gums are mostly used in food formulations. The ways of modification of starch and cellulose are described, as well as the resulting changes in physicochemical and rheological properties, which make them more suitable for usage in food. As gum representatives, guar, carrageenan and xanthan gum are presented. Their properties, such as solubility, gel-forming ability, and fermentation in the colon, are mainly responsible for their physiological and health effects. Health benefits of hydrocolloids and their influence on satiety are presented through the lens of current major health challenges.