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Explain the uses of hydrocolloids
In particular, hydrocolloids can provide water for increasing the flexibility (plasticizing) of other food components. These can also affect ice crystal formation and growth so exerting a particular influence on the texture of frozen foods. Most of the =hydrocolloids are used to increase viscosity, to stabilize foodstuffs by preventing settling, phase separation, foam collapse and crystallization.
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Advantages Durability of these vales are long lasting. Disadvantages Need for anticoagulant therapy is life long. Risk of thrombo-embolism is hi
are viruses cellular organisms
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