Functional and technological properties of hydrocolloids: A comparative analysis

Kemerovo State University, 6, Krasnaya St., Kemerovo, Russia

^* Corresponding author: rom.vr.22@mail.ru

Abstract

Hydrocolloids render certain properties to food products. Hydrocolloids are different in nature, but all of them can form colloidal solutions with designed properties. The market offers a wide range of animal and vegetable hydrocolloids. For instance, gelatin is in high demand in the food industry because its functional and technological properties make it possible to develop foods with particular technological characteristics. Gelatin is also used in pharmacy and biotechnology. This article introduces a comparative analysis of functional and technological properties of animal hydrocolloids obtained by different technologies in Tajikistan and Russia. Both samples demonstrated good water-binding capacity and viscosity. The resulting gels had the best foaming at pH 4.8 and a whipping temperature of 10°C. The foam resistance was about 98-100%. A higher whipping temperature resulted in unstable foam with poor foaming performance. The best quality profile belonged to the Halal collagen hydrocolloid from Tajikistan. Its technology was different from the methods used in Russia.