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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.
Phylum Coelentrat a : (9,000 'species) The body is radial and made up of two cell layers. Gastro-Vascular cavity is saclike, tentacles and stinging cells are present. They may
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