The impact of hydrocolloids on the sensory experience of food

Hydrocolloids are substances that are capable of forming a gel or thickening a liquid when they come into contact with water. They are commonly used in food production to modify the texture, stability, and mouthfeel of a variety of food products and can impact the sensory experience of food in several ways:

1. Texture modification: Hydrocolloids can be used to modify the texture of food products, such as increasing the thickness, viscosity, or elasticity of a liquid or creating a gel-like texture. This can impact the mouthfeel and perception of the food in the mouth, making it feel more creamy, smooth, or thick. 

2. Stability improvement: Hydrocolloids can also improve the stability of food products by preventing separation or settling of particles, maintaining the uniformity and consistency of the product. This can impact the sensory experience by ensuring a consistent texture and appearance of the food over time. 

3. Flavour release: Hydrocolloids can impact the release of flavours in the mouth by controlling the rate of release and enhancing the perception of flavours. This can impact the sensory experience by increasing the intensity and duration of the flavour, making it more pronounced and enjoyable. 

4. Moisture retention: Hydrocolloids can also impact the moisture content of food products, which can impact the sensory experience by making the food more moist and juicy, or alternatively, more dry and crunchy.

Hydrocolloids modify not only our immediate perception of a food's flavour, but also our long-term recollection of that flavour. People are more likely to remember the flavour of a dish with a distinct texture, according to research, and the texture of a food can affect how we perceive its flavour. Hydrocolloids are useful for chefs because they allow them to give their dishes a one-of-a-kind texture that stands out in the mind of the diner.

Because different compounds are more appropriate for different uses and different hydrocolloids have different effects on food based on type and amount of use, picking the ideal hydrocolloid for a given recipe can be a challenging undertaking. The secret is learning how the characteristics of each hydrocolloid influences the end result. If you want a thick and creamy sauce, xanthan gum is the way to go, but if you want a firm gel like a jelly or a gel bead, agar-agar or gellan gum could be better. 

How to measure and maintain a hydrocolloids effect on texture

Considering the wide variety of hydrocolloids available, as well as their potential impacts on texture, a Texture Analyser is an essential piece of equipment. The texture and consistency of food products can be measured with the help of a Texture Analyser, a standard tool in the food industry. Using a Texture Analyser is a vital way to see how well a food's texture has been changed by a hydrocolloid as it's being developed. It can shed light on the function of hydrocolloids in texture modification by measuring the product's deformation resistance and stress-strain behaviour. With this knowledge in hand, the food product's formulation can be fine-tuned to get the ideal texture and consistency.

Examples of how hydrocolloids can be characterised by a Texture Analyser
before inclusion into food

View a wide range of tests that can be performed on all types of gel/film products.

‘Using Novelty Gels in New Food Product Development’ is an article that discusses the choices for optimum texture analysis test methods to measure your new texture creations. This article is available as a PDF free of charge on request. Visit our request page here.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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