Table Info

Table 3.

Applications of phycocolloids (E400–E407) in the food industry [16, 19, 34]

Use	Phycocolloid	Function
Water-based gelled desserts	Kappa + iota Kappa + iota + LBG	Jellify
Jellies	Kappa + iota	Jellify
Flans	Kappa, kappa + iota	Jellify and improve mouthfeel
Cold-prepared puddings	Kappa, iota, lambda	Thicken, jellify
Chocolate milk	Kappa, lambda	Keep the cocoa in suspension
Condensed milk	Iota, lambda	Emulsify
Dairy creams	Kappa, iota	Stabilize and emulsify
Dairy ice cream	Kappa + GG, LBG, X	Stabilize the emulsion and prevent the formation of ice crystals
Dairy shakes	Lambda	Stabilize and emulsify
Soy milk	Kappa + iota	Keep the components in suspension and improve the flavor
Juices	Agar Kappa, lambda	Increase viscosity, emulsify
Cheeses	Kappa	Give texture
Canned and processed meats	Kappa	Retain liquids inside the meat and give texture
Salad dressings	Iota	Stabilize the suspension
Sauces and condiments	Agar Kappa	Give body
Fillings for pies and cakes	Kappa	Give body and texture
Pie jellies	Kappa	Jellify
Gummies and candies	Agar Iota	Gelling and texture
Frozen fish	Alginate	Moisture adhesion and retention
Wine	Kappa	Promotes flocculation and sedimentation of suspended solid particles
Beer	Kappa	To clarify and produce foam
Gums	Iota	Gelling and texture
Oven-baked products	Agar, kappa, iota, lambda	Improve quality and control moisture

LBG: locust bean gum (E410); GG: Guar gum (E412); X: xanthan (E415)

Declarations

Author contributions

LP: Conceptualization, Investigation, Writing—original draft, Writing—review & editing.

Conflicts of interest

The author declares that he has no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Not applicable.

Funding

Leonel Pereira is grateful for the support of the FCT—Foundation for Science and Technology, I.P., within the scope of the project of the Associate Laboratory ARNET [LA/P/0069/2020], and MARE—Marine and Environmental Sciences Centre [UIDB/04292/2020]. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

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