ABSTRACT
This chapter intends to describe food hydrocolloids as encapsulating agents, their regulatory aspects, and current developments in their applications. Hydrocolloids are a diverse group of polysaccharides and proteins of commercial importance. They are being extensively used as encapsulating or protective agents for different food ingredients, especially the sensitive components such as bioactive compounds. Encapsulation is considered as a safe and efficient method for entrapping the bioactive compounds and ultimately releasing them at their target sites. In addition to protection from adverse environmental conditions, they may help in the controlled release of the encapsulated substance in a food matrix. The majority of materials used for microencapsulation in the food sector are biomolecules that mostly involve carbohydrate polymers/polysaccharides. They are dealt with under the law by regulation of food additives or food ingredients. Hydrocolloids offer a range of functional and health-related properties. Furthermore, theseare used to modify many food properties including rheology, water binding, emulsion stability, prevention of ice recrystallization, and improvement of organoleptic properties. They may also be used to perform some other functions such as adhesion, suspension, flocculation, foam stabilization, and film formation.
