Whether it is a single hydrocolloid or a composite hydrocolloid, it has been widely used in the food industry, especially the meat product industry, and has achieved considerable development.
With the development of science and technology and social progress in recent years, some new hydrocolloids have emerged in the food industry, such as pullulan, coagulated polysaccharides, flaxseed gum, gellan gum, etc., and they have been gradually applied to meat products. in.
In addition to the properties of traditional hydrocolloids, some of these new hydrocolloids have special properties. For example, coagulated polysaccharides, in which the unique high temperature invariability of thermogels are of great value in the processing of meat products, can be used to develop meat reorganization and maintain the tissue state of the product when heated, and no physical deformation occurs.
In general, with the further research and development of hydrocolloid resources, more new types of hydrocolloids will continue to emerge. It is hoped that more high-performance hydrocolloids can be used in the production and processing of meat products to promote the development of the food industry.