Hydrocolloids Library

A curated archive of peer-reviewed research and scholarly resources on hydrocolloids.

General resources

Journals & Collections

• Elsevier, 2024. Food Hydrocolloids. Available at: ScienceDirect [Accessed 24 Aug. 2025].
• Gao, Y., et al., 2024. Food Hydrocolloids: Structure, properties, and applications. Foods (Special Issue). Available at: MDPI [Accessed 24 Aug. 2025].

Review Articles

• Alves, M., et al., 2025. Hydrocolloid dressings in dermatology: A narrative review. Dermatologic Therapy. Available at: PubMed Central [Accessed 24 Aug. 2025].
• Liang, Y., et al., 2023. Hydrocolloid dressings for pressure ulcer management: A systematic review and meta-analysis. International Wound Journal. Available at: Wiley [Accessed 24 Aug. 2025].
• Yuliana, I., 2024. The effectiveness of hydrocolloid dressing in post-operative wound healing: A narrative review. ResearchGate Preprint. Available at: ResearchGate [Accessed 24 Aug. 2025].
• Zhao, F., et al., 2020. Natural hydrocolloids in food applications: A review. International Journal of Food Science & Technology, 55(4), pp.1389–1399. Available at: Oxford Academic [Accessed 24 Aug. 2025].
• Phillips, G.O. & Williams, P.A., 2010. Handbook of hydrocolloids: Hydrocolloids as thickening and gelling agents in food. Food Hydrocolloids, 24(4), pp.523–527. Available at: PubMed Central [Accessed 24 Aug. 2025].

Fundamental & Mechanistic Studies

• Sharma, A. & Joshi, A., 2022. Mechanism of gellan aggregation: Insights from molecular dynamics. arXiv preprint. Available at: arXiv [Accessed 24 Aug. 2025].
• Kumar, V. & Singh, R., 2022. Protein–polysaccharide interactions in food systems. arXiv preprint. Available at: arXiv [Accessed 24 Aug. 2025].
• Das, S., 2022. Drying of bio-colloidal droplets: Pattern formation and applications. arXiv preprint. Available at: arXiv [Accessed 24 Aug. 2025].

Applied & Interdisciplinary Research

• Mannoor, M.S., et al., 2019. Hydrocolloid dressings as platforms for wearable electronic sensors. Scientific Reports, 9, 5307. Available at: Nature [Accessed 24 Aug. 2025].
• Phillips, G.O. & Williams, P.A., eds., 1981–2025. Gums and stabilisers for the food industry: Proceedings of the biennial conference series. Wageningen, Netherlands. Available at: Wikipedia [Accessed 24 Aug. 2025].

Fundamental Definitions

• Wikipedia, 2025. Hydrocolloid dressing. Available at: Wikipedia [Accessed 24 Aug. 2025].

Ingredient-indexed (A–Z)

Acacia (Gum Arabic) (E414)

• EFSA ANS Panel, 2017. Re-evaluation of acacia gum (E 414) as a food additive. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• EFSA FAF Panel, 2019. Follow-up of the re-evaluation of acacia gum (E 414) for uses in foods for infants below 16 weeks. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2009. Gum arabic (INS 414) – Specifications. Available at: FAO/WHO [Accessed 24 Aug. 2025].

Agar (E406)

• EFSA ANS Panel, 2016. Re-evaluation of agar (E 406) as a food additive. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA, 2008. Agar (INS 406) – Specifications. JECFA Monographs. Available at: FAO/WHO [Accessed 24 Aug. 2025].
• —, 2015. Structure and gelation of agarose and agar: a review. Carbohydrate Polymers. Available at: DOI [Accessed 24 Aug. 2025].

Alginic acid & Alginates (E400–E404)

• EFSA ANS Panel, 2017. Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2009. Alginic acid and its salts – Specifications. Available at: FAO/WHO [Accessed 24 Aug. 2025].
• —, 2012. Alginate gels: formation, structure, and applications (egg-box model). Food Hydrocolloids. Available at: DOI [Accessed 24 Aug. 2025].

Carrageenan & Processed Eucheuma Seaweed (E407/E407a)

• EFSA FAF Panel, 2018. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA, 2015. Committee report on carrageenan use in infant formula. Available at: WHO Database [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2015. Carrageenan – Specifications (Monographs 16). Available at: FAO/WHO [Accessed 24 Aug. 2025].

Celluloses (MC/HPMC/CMC etc.) (E460–E469)

• EFSA ANS Panel, 2018. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• EFSA FAF Panel, 2022. Opinion on sodium carboxymethyl cellulose (E 466) in foods for infants below 16 weeks. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• —, 2013. Thermogelation of methylcellulose and hydroxypropyl methylcellulose: mechanisms and applications. Carbohydrate Polymers. Available at: DOI [Accessed 24 Aug. 2025].

Gellan gum (E418)

• EFSA ANS Panel, 2018. Re-evaluation of gellan gum (E 418) as a food additive. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2014. Gellan gum – Specifications (Monographs 16). Available at: FAO/WHO [Accessed 24 Aug. 2025].
• Morris, E.R., 2012. Gelation of gellan – A review. Food Hydrocolloids. Available at: DOI [Accessed 24 Aug. 2025].

Guar gum (E412)

• EFSA ANS Panel, 2017. Re-evaluation of guar gum (E 412) as a food additive. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• EFSA FAF Panel, 2024. Re-evaluation of guar gum (E 412) for uses in foods for infants below 16 weeks. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2009. Guar gum (INS 412) – Specifications. Available at: FAO/WHO [Accessed 24 Aug. 2025].

Konjac gum / Konjac glucomannan (E425 i/ii)

• EFSA ANS Panel, 2017. Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• —, 2024. A comprehensive review of konjac glucomannan: extraction, properties and applications. International Journal of Biological Macromolecules. Available at: DOI [Accessed 24 Aug. 2025].

Locust bean gum / Carob gum (E410)

• EFSA ANS Panel, 2017. Re-evaluation of locust bean gum (E 410) as a food additive. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• EFSA FAF Panel, 2023. Locust bean gum (E 410) in foods for infants below 16 weeks of age. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• —, 1990. Synergistic gelation of xanthan with galactomannans (locust bean gum). Food Hydrocolloids. Available at: DOI [Accessed 24 Aug. 2025].

Pectins (E440i/ii)

• EFSA ANS Panel, 2017. Re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• EFSA FAF Panel, 2021. Pectin (E 440i, E 440ii): evaluation for uses in foods for infants below 16 weeks. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2009. Pectins – Specifications (Monographs 7). Available at: FAO/WHO [Accessed 24 Aug. 2025].

Pullulan (E1204)

• EFSA FAF Panel, 2025. Re-evaluation of pullulan (E 1204) and application for extension of use. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2011. Pullulan – Specifications (Monographs 11). Available at: FAO/WHO [Accessed 24 Aug. 2025].

Tara gum (E417)

• EFSA ANS Panel, 2017. Re-evaluation of tara gum (E 417) as a food additive. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2009. Tara gum (INS 417) – Specifications. Available at: FAO/WHO [Accessed 24 Aug. 2025].

Tragacanth (E413)

• EFSA ANS Panel, 2017. Re-evaluation of tragacanth (E 413) as a food additive. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• FAO/WHO JECFA Monographs, 2009. Tragacanth (INS 413) – Specifications. Available at: FAO/WHO [Accessed 24 Aug. 2025].

Xanthan gum (E415)

• EFSA ANS Panel, 2017. Re-evaluation of xanthan gum (E 415) as a food additive. EFSA Journal. Available at: EFSA [Accessed 24 Aug. 2025].
• —, 2013. Xanthan gum: production, structure, properties, and applications. Applied Microbiology and Biotechnology. Available at: DOI [Accessed 24 Aug. 2025].