Hydrocolloid Gel Particles: Formation, Characterization, and Application

Burey, P., Bhandari, B. R., Howes, T. and Gidley, M. J. (2008) Hydrocolloid Gel Particles: Formation, Characterization, and Application. Critical Reviews in Food Science and Nutrition, 48 5: 361-377. doi:10.1080/10408390701347801


Author Burey, P.
Bhandari, B. R.
Howes, T.
Gidley, M. J.
Title Hydrocolloid Gel Particles: Formation, Characterization, and Application
Journal name Critical Reviews in Food Science and Nutrition   Check publisher's open access policy
ISSN 1040-8398
Publication date 2008-01-01
Year available 2008
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1080/10408390701347801
Open Access Status DOI
Volume 48
Issue 5
Start page 361
End page 377
Total pages 17
Editor Clydesdale, Fergus L.
Place of publication United States
Publisher Taylor and Francis Inc.
Language eng
Subject C1
860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
090899 Food Sciences not elsewhere classified
Abstract Hydrocolloid gel particles of micron and sub-micron size are particularly attractive for use in many applications in the food, agricultural, pharmaceutical, and chemical industries, due to their biocompatibility, perception as "natural" materials, and soft-solid texture. Industrial applications for such particles include uses as texturizers in confectionery and cosmetic products, slow-release encapsulation agents for flavors, nutrients, and pharmaceutical products, and thickeners in soups and sauces. Properties such as particle size, hardness, shape, texture, and molecular release rates can be important for individual applications. In addition, product formats will determine specific needs for physical form (e.g. dry or wet) and compatibility with other components. The diverse range of potential applications for hydrocolloid gel particles provide a driver for understanding-led tailoring of raw material and process conditions. This review introduces some of the materials that are used to form hydrocolloid gel particles and the corresponding gel formation mechanisms. One issue of importance in the production of hydrocolloid gel particles is the control of particle properties, such as release profiles, strength, and detectability within products. An alternative technique to traditional methods of hydrocolloid gel particle production is evaluated and a model for control of particle size, and subsequently other particle properties, is proposed. Key properties of hydrocolloid gel particles are identified and characterization methods for evaluating these properties are described.
Keyword hydrocolloid
Polysaccharide
gel particle
Gelation
Spray Drying
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: 2009 Higher Education Research Data Collection
School of Civil Engineering Publications
School of Agriculture and Food Sciences
 
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Citation counts: TR Web of Science Citation Count  Cited 120 times in Thomson Reuters Web of Science Article | Citations
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Created: Tue, 14 Apr 2009, 22:02:44 EST by Emma Cushworth on behalf of School of Land, Crop and Food Sciences