ABSTRACT
Hydrocolloids, commonly known as water-soluble gums, are high molecular weight plant polysaccharides, usually with some inorganic or mineral content and low levels of protein. Gums are naturally occurring, water-soluble polymers with thickening, film-forming, and/or gelling properties based on their chemical nature, given specific conditions. Gums as complex carbohydrates exhibit properties that are affected by many factors including the following: active functional groups as substituents, molecular size, orientation, molecular association, water-binding and swelling, concentration, particle size, degree of dispersion, temperature, pH, processing conditions, etc. (1, 2, 3).
