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Some of the important food hydrocolloids are listed below:
All hydrocolloids interact with water, reducing the diffusion and stabilizing it. Interaction between hydrocolloids and water depend on hydrogen bonding and, therefore, on temperature in the same way as water cluster formation. Water binding affects texture and processing characteristics, prevents syneresis and may have substantial economical benefit.
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Amino Acid - compound with an amino group and a carboxyl group attached to a central carbon Proteins make up 50% of dry mass of cells in our bodies E.g. of proteins are
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