The broad applications of hydrocolloids are confined to their
thickening ability. The thickening property, that is, viscosity
enhancement, is the key feature in the use of hydrocolloids as
emulsifying, stabilizing, and bodying agents in foods. According to
class names and the international numbering system for food additives
adapted from Codex Alimentarius Commission, thickener
belongs to functional classes of food additives for labeling purposes,
which has subclasses including thickening agent, texturizer and
bodying agent for technological functions. Thickening occurs above
a critical concentration known as overlap concentration (C*
). Below
this, the hydrocolloid dispersion behaves as a Newtonian fluid but
exhibits a non-Newtonian behavior above this concentration
(Phillips & Williams, 2000)