8

The application of natural hydrocolloids

to foods and beverages
A. M. Pegg, Consultant, UK
Abstract: The term hydrocolloid is used to describe the polymers that perform gelling,
thickening and stabilising functions in food. Most of the hydrocolloids discussed in this
chapter are extracted from plants and might therefore be considered natural. However,
this will depend on the degree and type of processing that they undergo post harvest. This
is further complicated by consumer perception, as while additives with chemical
sounding names are unpopular, hydrocolloids that have a long traditional use will usually
be considered natural by consumers. In this chapter, all the different types of
hydrocolloids are discussed to understand the potential challenges of replacing those not
considered natural. In the main section on natural hydrocolloids, both those hydrocolloids
considered natural because of no chemical processing, and the borderline hydrocolloids
(those with simple chemical processing but considered natural by some consumers) are
discussed in order to cover the grey areas.
Key words: natural hydrocolloids, natural gelling agents, natural thickeners, natural
stabilisers, natural gums.
8.1 Introduction
The term hydrocolloid is used to describe the range of polymers that perform
gelling, thickening and stabilising functions in a variety of industrial sectors,
including food (Williams and Phillips 2009a). The main types of hydrocolloids
used in the food industry, along with their origins, are given in Table 8.1 . Most of
these hydrocolloids are classed as food additives, but some starches and gelatin
are classed as ingredients, and therefore have labelling bene ts as they do not
have an E number, and do not have to be listed under their additive function on the
food label (e.g. stabiliser).
As with most food additives, there is currently no legal de nition of a natural
hydrocolloid. Many of the hydrocolloids discussed in this chapter are extracted

Table 8.1 Main types of hydrocolloids used in the food industry, and their origin, E
numbers, and whether perceived as natural
Origin Hydrocolloid E Number Natural
Plants Starch Many types Some
Cellulose gums E460466 No
Seeds Guar gum E412 Yes
Locust bean gum E410 Yes
Fruit Pectin E440 Most
Tubers Konjac E425 Yes
Tree exudates Gum arabic E414 Yes
Gum karaya E416 Yes
Gum tragacanth E413 Yes
Seaweed Alginate E400404 Borderline
Agar E406 Yes
Carrageenan E407 Borderline
Microbial
fermentation
Xanthan gum E415 No
Gellan gum E418 No
Animal Gelatin None Borderline
from plants and might therefore be considered natural. However, this will depend
on the degree and type of processing that they undergo post harvest. Although
there is no EU legal de nition for natural at the current time, the Food Standards
Agency (FSA) in the UK has issued guidance where natural ingredients are
de ned as ingredients produced by nature, not the work of man or interfered with
by man, and that it is misleading to use the term natural if ingredients employ
chemicals to change their composition or are extracted by chemical processes
(FSA 2008). This is in contrast with the EU avourings regulation (Regulation
(EC) No. 1334/2008) where natural avours are clearly regulated and where
avouring preparations can be interfered with by man within the bounds of
traditional processes, including the use of solvent extraction (see more detailed
discussion in earlier chapters).
Because of the lack of regulation and de nition of natural hydrocolloids,
consumer perception is often an important factor in categorising these gums.
While consumers do not want additives with chemical sounding names,
hydrocolloids that have been used by consumers for many years and are traditional
in their country; they will usually be considered natural by consumers even if they
have undergone some chemical processing post harvesting. This means that
natural is one of the biggest grey areas affecting the choice of hydrocolloids at the
current time and makes it dif cult to produce a de nitive guide to natural
hydrocolloids.
In this chapter, all the different types of hydrocolloids are discussed in order to
understand potential challenges in replacing those not considered natural. In the
main section on natural hydrocolloids, both those hydrocolloids considered
natural because of no chemical processing and the borderline hydrocolloids (those

Table 8.1 Main types of hydrocolloids used in the food industry, and their origin, E
numbers, and whether perceived as natural
Origin Hydrocolloid E Number Natural
Plants Starch Many types Some
Cellulose gums E460466 No
Seeds Guar gum E412 Yes
Locust bean gum E410 Yes
Fruit Pectin E440 Most
Tubers Konjac E425 Yes
Tree exudates Gum arabic E414 Yes
Gum karaya E416 Yes
Gum tragacanth E413 Yes
Seaweed Alginate E400404 Borderline
Agar E406 Yes
Carrageenan E407 Borderline
Microbial
fermentation
Xanthan gum E415 No
Gellan gum E418 No
Animal Gelatin None Borderline
from plants and might therefore be considered natural. However, this will depend
on the degree and type of processing that they undergo post harvest. Although
there is no EU legal de nition for natural at the current time, the Food Standards
Agency (FSA) in the UK has issued guidance where natural ingredients are
de ned as ingredients produced by nature, not the work of man or interfered with
by man, and that it is misleading to use the term natural if ingredients employ
chemicals to change their composition or are extracted by chemical processes
(FSA 2008). This is in contrast with the EU avourings regulation (Regulation
(EC) No. 1334/2008) where natural avours are clearly regulated and where
avouring preparations can be interfered with by man within the bounds of
traditional processes, including the use of solvent extraction (see more detailed
discussion in earlier chapters).
Because of the lack of regulation and de nition of natural hydrocolloids,
consumer perception is often an important factor in categorising these gums.
While consumers do not want additives with chemical sounding names,
hydrocolloids that have been used by consumers for many years and are traditional
in their country; they will usually be considered natural by consumers even if they
have undergone some chemical processing post harvesting. This means that
natural is one of the biggest grey areas affecting the choice of hydrocolloids at the
current time and makes it dif cult to produce a de nitive guide to natural
hydrocolloids.
In this chapter, all the different types of hydrocolloids are discussed in order to
understand potential challenges in replacing those not considered natural. In the
main section on natural hydrocolloids, both those hydrocolloids considered
natural because of no chemical processing and the borderline hydrocolloids (those

gelling agents, to improve the texture of the gelled product, for example, in an
ambient stable table jelly where the aim is to match the texture of a gelatin jelly.
An unusual property is the ability to form uid gels smooth pourable structured
liquids that exhibit weak gel structure and can suspend particles in beverages.