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Polysaccharide hydrocolloids are a large group of food additives with universal applications in the food industry. They are high-molecular-weight biopolymers and are obtained by extraction from terrestrial or sea plants, from plant exudates, or via the microbiological pathway. A number of derivatives of natural polysaccharide hydrocolloids, obtained by chemical or enzymatic treatment of raw materials, were identifi ed as well [Dickinson, 2003]. Due to numerous functional properties, including stabilization, emulsifi cation, thickening or gelling, they are used, among others, for the production of dairy products (including yogurts, desserts, beverages, cheeses) [Varela & Fiszman, 2013], ice creams, pastry and confectionery products, meat and convenience foods, soups, sauces, or salad dressings [Saha & Bhattacharya, 2010]. Fruit processing offers interesting application perspectives for the hydrocolloids. Texture and gelling properties of pectin are used in the production of bars and fruit

polish journal of food and nutrition sciences

Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages. M. Teleszko, P. Nowicka, A. Wojdyło