Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties

This paper aims to overview recent advances in utilization of various hydrocolloids in some dairy products. Different biopolymers including polysaccharides and proteins or both have been applied in dairy formulations to improve their texture, rheology, physicochemical properties, and sensory attributes for meeting the consumer demands. In this section, explanations have been given about the common hydrocolloids and their functions, then proceeds by expressing the interactions/complexes between hydrocolloids and proteins, particularly casein micelles in dairy products. Finally, several examples considering the application of hydrocolloids in common dairy products including acidified milk, cheese, ice cream, and yogurt are discussed. The main approach of this study is to critically discuss the techno-functionality of hydrocolloids in dairy matrices based on the interactions between proteins and polysaccharides and the factors affecting them, including pH, temperature, ionic strength, chemical structure and concentration of hydrocolloids. In this paper, effects of several hydrocolloids, including carrageenan, locust bean gum, gelatin, xanthan, carboxyl methyl cellulose, and pectin, along with their complexes with proteins on techno-functional properties of dairy products are discussed. It has been revealed that the key issues when applying different hydrocolloids in dairy formulations is improving their physical properties, including syneresis, zeta potential, gelation, thickening capacity, stability, and rheological properties.