Increased usage and growth rates of these ingredient categories are expected to continue in the coming years, according to Business Communications Co. (Norwalk, Conn.). Hydrocolloids encompass a range of polysaccharide- or protein-based ingredients that react with water and, for the most part, form networks to achieve their functionality. Food formulators like their versatility, and an increased use of hydrocolloids has been driven by the need for increased product variety, sensory enhancement, increased convenience, calorie reduction, shelflife extension, cost reduction, and the introduction of new ingredient technologies into traditional products (e.g., soy-based analogues).
Starch, particularly modified starch, is the most widely used hydrocolloid in food systems, accounting for over 85% of total hydrocolloid use by volume, according to Dennis Seisun of IMR International (San Diego, Calif.) an organization that monitors the worldwide food hydrocolloid industry. “Gelatin ranks second only to starch in terms of hydrocolloid volume and value, but is used in a limited number of applications. Together, starch and gelatin account for over 50% of hydrocolloid value in North America.”