Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

Abstract

This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and non-starch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplic-ity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.