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Topic: Hydrocolloids

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	Hydrocolloid hydration
		Some hydrocolloids, such as locust bean gum and xanthan gum, may form stronger gels on freeze-thaw due to kinetically irreversible changes consequent upon forced association as water is removed (as ice) on freezing [468].
		As hydrocolloids can dramatically affect the flow behavior of many times their own weight of water, most hydrocolloids are used to increase viscosity (see rheology page), which is used to stabilize foodstuffs by preventing settling, phase separation, foam collapse and crystallization.
		Polysaccharide hydrocolloids stabilize emulsions primarily by increasing the viscosity (slowing the thermodynamically favored breakdown of the emulsion) but may also act as emulsifiers, where their emulsification ability is reported as mainly being due to accompanying (contaminating or intrinsic) protein moieties [309].
	www.lsbu.ac.uk /water/hydro.html (1598 words)

	Hydrocolloids - Wikipedia, the free encyclopedia
		Hydrocolloids are a type of dressing designed to lock moisture in the skin and help the natural healing process of skin, in order to reduce scarring, itching and soreness.
		Using these attributes hydrocolloids are very useful chemicals since in many areas of technology from foods thru pharmaceuticals, personal care and industrial applications they can provide stabilization, destabilization and separation, gelation, flow control, crystallization control and numerous other effects.
		There are many different types of hydrocolloids each with differences in structure function and utility that generally are best suited to particular application areas in the control of rheology and the physical modification of form and texture.
	en.wikipedia.org /wiki/Hydrocolloids (330 words)

	Dietary fibre and health
		As the primary function of hydrocolloids is to retain water, they have an important effect on stool bulking, and consequently on gut transit times as a high water-holding capacity forces the material through the gut faster.
		Hydrocolloids may be categorized as either water-soluble (for example, pectins and guar) or water-insoluble (cellulose), though this labeling is not always helpful in predicting their physiological effects.
		Soluble hydrocolloids are noted for their effect on the stomach and the small intestine whereas insoluble fibers are noted for their effect on the large intestine, though some hydrocolloids (for example, arabinoxylans) have an effect on both.
	www.lsbu.ac.uk /water/hyhealth.html (2040 words)

	Hydrocolloid Dressings: Frequently Asked Questions (Rev 1.0) (Site not responding. Last check: 2007-10-15)
		Hydrocolloids are among the most widely used modern dressings; but that does not necessarily mean that they are widely understood.
		In the presence of wound exudate, hydrocolloids absorb liquid and form a gel, the properties of which are determined by the nature of the formulation.
		Hydrocolloids provide effective occlusion; with dry wounds, they can have a softening effect, and they have been used to prevent the spread of MRSA (by providing a physical occlusive barrier).
	www.worldwidewounds.com /1998/april/Hydrocolloid-FAQ/hydrocolloid-questions-1.0.html (2293 words)

	Wound dressings (III): Hydrocolloids for moist wound treatment (Site not responding. Last check: 2007-10-15)
		Hydrocoll consists of an absorbent hydrocolloid with excellent swelling capabilities, that is integrated into a self-adhesive elastomer and covered with a semi-permeable protective foil, which acts as a barrier against bacteria and moisture.
		The hydrocolloid dressing Hydrocoll is suitable for wound management during all individual healing phases, for the acceleration of wound cleansing, as well as for the promotion of granulation and epithelialisation.
		Like hydrogels, hydrocolloids as well are semi-permeable wound dressings that, due to their occlusive effect, generate a temporary oxygen depletion in the site of the injury.
	www.hartmann-online.de /english/produkte/wundbehandlung/wundforum/sond1_1.htm (1405 words)

	Food Product Design: Meat Products Gel with Hydrocolloids
		Though carrageenan and other hydrocolloids are not exactly newcomers to the meat industry, the recent attention surrounding their use in meat products serves to remind product designers that creative application of known ingredient technology often can teach old ingredients new tricks.
		Hydrocolloids comprise materials from many different sources, such as polysaccharides from vegetable and biosynthetic sources and proteins of animal origin.
		Another new application for hydrocolloids in fish is in the reclamation of the "fish dust" that results when frozen blocks of fish fillets are cut apart for processing.
	www.foodproductdesign.com /archive/1991/0991NP.html (1139 words)

	Dietary fibre and health
		Hydrocolloids, generally being relatively pure additives, are more available than typical dietary fiber, which is complexed with plant material and normally consumed as whole grains.
		As the primary function of hydrocolloids is to retain water, they have an important effect on stool bulking, and consequently on gut transit times as a high water-holding capacity forces the material through the gut faster.
		Soluble hydrocolloids are noted for their effect on the stomach and the small intestine whereas insoluble fibers are noted for their effect on the large intestine, though some hydrocolloids (e.g.
	www.btinternet.com /~martin.chaplin/hyhealth.html (2019 words)

	SRI Consulting CEH Report
		Compared with other hydrocolloids, starches and their derivatives have a lower average value by weight and are worth roughly three times other hydrocolloids or roughly $12 billion, giving a total global hydrocolloid market value of over $16 billion.
		Between 2003 and 2008, the world aggregate growth rate for hydrocolloid consumption is expected to be 1.5-2.5% per year.
		Several hydrocolloids will exceed this growth rate, such as pectin, xanthan and carrageenan, while starches will be at the low end of the growth range.
	www.sriconsulting.com /CEH/Public/Reports/582.7000 (321 words)

	GME \| Advantages
		Hydrocolloids are used to thicken, gel and stabilise food.
		The other group of hydrocolloids are soluble in cold or hot water and need the addition of salts or acids to form a gel.
		Generally, other hydrocolloids do not cover a range of gel strengths — modification of jelly strength is therefore achieved by blending with other ingredients such as sugars and salts.
	www.gelatine.org /en/gelatine/overview/128.htm (710 words)

	[No title]
		Hydrocolloid sheets are occlusive and are suitable for clean, granulating or necrotic wounds with low to moderate exudate.
		Care should be taken when using hydrocolloids for clinically infected wounds, as they are occlusive in nature and may provide conditions which can encourage growth of anaerobic bacteria.
		Although these studies suggest that hydrocolloids may provide some benefit in terms of the number of wounds healed, publication bias is a possibility and may have affected the reliability of these results.
	www.npc.co.uk /nurse_bulletins/sign2.3.htm (700 words)

	Hydrocolloid Dressings: Frequently Asked Questions (Rev 1.1) (Site not responding. Last check: 2007-10-15)
		An open randomized controlled study was carried out in 44 patients with diabetes who had necrotic foot ulcers treated with adhesive zinc oxide tape or with an adhesive occlusive hydrocolloid dressing.
		However, these wounds were necrotic; other clinicians firmly recommend hydrocolloids, particularly for the protection of the wound after the removal of necrotic tissue.
		Foot ulcers in people with diabetes, often homogenised by the term diabetic ulcer, usually have both vascular and neuropathic aetiology; it would be unwise to assume that two apparently similar ulcers should be managed the same way.
	www.worldwidewounds.com /1998/april/Hydrocolloid-FAQ/hydrocolloid-questions.html (2358 words)

	Prepared Foods: Brushing up on gums: hydrocolloids support an endless parade of applications by enhancing the ... (Site not responding. Last check: 2007-10-15)
		Hydrocolloids manipulate the functional attributes of many food products by inhibiting syneresis: decreasing dryness and toughness: increasing both yield and viscosity: creating a gel network: and.
		Hydrocolloids act through hydrogen bonding to attract and maintain a layer of water surrounding the hydrocolloid molecule.
		Hydrocolloids can minimize syneresis in applications such as fruit preparations for yogurt, dairy desserts, cream cheese and sour cream, says Lynch.
	www.findarticles.com /p/articles/mi_m3289/is_10_173/ai_n6249889 (1435 words)

	BakingBusiness.com (Site not responding. Last check: 2007-10-15)
		The term hydrocolloid refers to a range of polysaccharides and proteins that emulsify, foam, gel, stabilize, thicken, inhibit ice crystal formation and even control the release of flavors.
		Konjac is a linear polysaccharide composed of mannose and glucose and is derived from tubers of elephant yam (Amorphopallus konjac).
		Indeed, mixtures of hydrocolloids are commonly used to impart enhanced and unique rheological characteristics to bakery applications.
	www.bakingbusiness.com /bs/channel.asp?ArticleID=73457&PF=print (1631 words)

	Hosting hydrocolloids (Site not responding. Last check: 2007-10-15)
		19/03/2004- Consolidation in the hydrocolloid industry, price pressure and ‘functionality beyond texture’ are on the agenda at the annual industry event to open in San Diego at the weekend.
		The market for hydrocolloids has grown signficantly in the past 20 years in parallel to an increasingly complex food processing industry.
		Hydrocolloids serve as emulsion stabilisers, suspending agents, gelling agents, thickeners, fibre sources, mouthfeel improvers, fat replacers and processing aids.
	www.dairyreporter.com /news/printNewsBis.asp?id=50746 (432 words)

	Expert in: Food Gums, Hydrocolloids, Jams, Jellies, and Preserves
		Expert is an expert on the use of hydrocolloids to texturize and stabilize food products.
		He is the author of an AACC Handbook entitled “Hydrocolloids” which was published in May 2004, ISBN 1-891127-38-1.
		Expert's area of expertise in food additives is in the hydrocolloids, which are used to thicken, gel, or stabilize food products.
	biospace.intota.com /viewbio.asp?bioID=772964&perID=722487 (367 words)

	Food Product Design: Building Texture with Gums and Starches
		In viscous fluids, hydrocolloids contribute to the degree of viscosity and the type of viscosity.
		Improving gas retention with a hydrocolloid is especially useful for "light" breads.
		The amount of juiciness and the firmness of bite dictate the type of hydrocolloid selected - whether it is gelling or non-gelling, and the degree to which it binds moisture.
	www.foodproductdesign.com /archive/1995/0195CS.html (4207 words)

	Handbook of hydrocolloids
		Hydrocolloids can be used to improve mouthfeel and replace fat content, encapsulate flavours, extend shelf life, emulsify beverages, build viscosity and provide elasticity and product stability.
		The handbook will also be a useful reference for manufacturers of hydrocolloids, as technological developments lead to the crossing of traditional boundaries in hydrocolloid function, as well as providing valuable information for students of food science and technology.
		The editors are also Directors of the Food Hydrocolloids Trust and have assembled an international panel of experts for the purposes of this book, with each chapter written by specialists in their field.
	www.woodheadpublishing.com /en/book.aspx?bookID=489 (467 words)

	Expert in: Hydrocolloids, Food Product R&D
		Expert is currently studying hydrocolloids and hydrocolloid-based systems for the development of low fat and fat-free foods.
		Expert is an Editorial Board member of Carbohydrate Polymers, Journal of Food Science and Food Hydrocolloids and is also a referee and reviewer of papers submitted to the IFT journals Food Technology and Journal of Food Science.
		Expert teaches short courses on hydrocolloids, food science and nutrition at New York Medical College in Vahalla, NY and has lectured in the U.S. and abroad.
	www.intota.com /viewbio.asp?bioID=615075&perID=714293 (523 words)

	TIC Gums - #1 Preferred Supplier of Hydrocolloids
		TIC PRETESTED® DAIRYBLEND 17456 is a dairy stabilizer with synergistic hydrocolloids and emulsifiers designed to improve mouthfeel and texture, inhibit large ice crystal formation and improve the melt-down properties of ice cream.
		TIC Pretested® Ticaloid® 33444 is a blend of hydrocolloids that act synergistically to form strong gels with minimum syneresis or weeping.
		TIC Pretested® Dairyblend IC Gelato is a blend of hydrocolloids that provides a very smooth and enhanced creamy texture to gelato or any other premium low overrun ice cream when added to an emulsifier, such as soy lecithin.
	www.ticgums.com /store/search_list.asp?search=colloids (1916 words)

	HYDROCOLLOIDS (Site not responding. Last check: 2007-10-15)
		When the dispersion medium is water it is termed a hydrocolloid.
		Hydrocolloids are placed in the mouth in the sol state when it can record sufficient detail, then removed when it has reached the gel state.
		Hydrocolloid materials especially the alginates, may display a lack of incompatibility with some makes of dental stones.
	www.dentistry.bham.ac.uk /cal/impress/introhyd.htm (211 words)

	Food hydrocolloids - KCPC
		Hydrocolloids are substances that will form a gel on addition of water.
		The size distribution of these hydrocolloids is the most important factor in the texture of food - what food technologists call 'mouthfeel'.
		Measuring the size and degree of branching of starches is a major problem for food technologists that the Key Centre is helping to address, in collaboration with the CRC for Rice.
	www.kcpc.usyd.edu.au /polymers/uses/food (134 words)

	Low Levels of Viscous Hydrocolloids Lower Plasma Cholesterol in Rats Primarily by Impairing Cholesterol Absorption -- ... (Site not responding. Last check: 2007-10-15)
		of neutral sterols was stimulated in rats fed the hydrocolloid
		was reduced to 30–36% in rats fed hydrocolloids.
		Cholesterol and triglyceride concentrations in plasma lipoprotein fractions in rats fed a control diet (fiber-free diet) or diets containing 1 g/100 g hydrocolloids (guar gum, xanthan gum or konjac mannan) for 3 wk.
	www.nutrition.org /cgi/content/full/130/2/243 (4338 words)

	Handbook of Hydrocolloids
		These products rely heavily on hydrocolloids to provide specific textures, tastes and behaviour during processing and cooking.
		The Handbook of hydrocolloids provides a comprehensive reference to over twenty major hydrocolloids used in food processing.
		Each chapter examines all aspects of an individual hydrocolloid including definition, methods of manufacture, commercial use, regulatory status and technical data on optimising use to maximise process efficiency and end product quality.
	www.knovel.com /knovel2/Toc.jsp?BookID=168 (96 words)

	publications
		Evaluation of force deformation data as indices to hydrocolloid gel strength and perceived texture.
		Mechanical properties of hydrocolloids gels filled with internally produced CO gas bubbles.
		An empirical model for the stress-strain relationships of hydrocolloid gels in tension mode.
	indycc1.agri.huji.ac.il /~nussi/list-pub.html (1665 words)

	ARS : GEORGE E INGLETT
		Lee, S., Inglett, G.E. Effect of an oat beta-glucan-rich hydrocolloid (c-trim30) on the rheology and oil uptake of frying batters.
		Inglett, G.E. New bioactive oat hydrocolloids for foods with reduced calories [abstract].
		Konuklar, G., Inglett, G.E., Warner, K.A., Carriere, C.J. Use of a b-glucan hydrocolloidal suspension in the manufacture of low-fat cheddar cheeses: textural properties by instrumental methods and sensory panels.
	www.ars.usda.gov /pandp/people/people.htm?personid=2721 (2186 words)

	Hydrocolloids by Andrew C. Hoefler (Site not responding. Last check: 2007-10-15)
		Hydrocolloids brings together essential information on these fundamental ingredients, which are used in many food products.
		This handbook presents the basic facts about hydrocolloids as well as giving practical advice on their uses in many foods, including: frozen desserts, cultured products, flavored milk, processed fruit, beverages, confections, sauces, dressings, tomato-based products, processed meat, fat replacers, and bakery foods.
		Hydrocolloids is a valuable reference tool for a wide range of food industry professionals.
	www.vonl.com /chips/hydrocol.htm (213 words)

	Elsevier Author Gateway (Site not responding. Last check: 2007-10-15)
		AIMS AND SCOPE: Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food systems.
		Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active agents.
		Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.
	authors.elsevier.com /JournalDetail.html?PubID=601058&Precis=DESC (151 words)

	Food Hydrocolloids - Elsevier
		With the theme "Formulating healthy foods and the role of hydrocolloids", the programme will include contributions dealing with the chemical and physicochemical characterisation, functional properties and application of hydrocolloids in foods and related systems.
		Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food systems.
		Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active agents.
	www.elsevier.com /inca/publications/store/6/0/1/0/5/8 (268 words)

	Hydrocolloids
		Manufactured in a class 10,000 Cleanroom, Avery Dennison's hydrocolloid absorbs bodily fluids and wound exudate, ideal for ostomy and wound care applications.
		The new generation hydrocolloids are highly integrated with no tackifying resins, eliminating leachables from entering the wound site.
		MED 5585H (0.3 mm hydrocolloid) and MED 5586H (0.5mm hydrocolloid) are combined with a polyurethane film that results in a waterproof dressing.
	www.adhesivesandsealants.com /Content/ProductShowcase/product.asp?DocID={76D72155-F84B-11D4-A770-00D0B7694F32}&VNETCOOKIE=NO (253 words)

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