Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel‐based Composite Foods

Unlike synthetic polymer composites, a large amount of water is required for composite foods and needs to be managed by the use of water‐binding (hydrodynamically active) biopolymeric ingredients for texture and physical stabilization. “Hydrodynamic properties” encompass the dynamics of water binding/retention and the distribution between particulates and the matrix, and are responsible for the composite effect. The extent of reinforcement depends on their hydrodynamic and surface properties, volume fraction, size, and shape. Moisture management and the control of texture and physical stability in gel‐based composites can be achieved by understanding the interrelationships among the physical parameters governing matrix and dispersed particulates. Such understanding will facilitate the introduction of new composite products with improved texture and storability, as well as improve the functional properties of biopolymeric ingredients through appropriate modification of hydrodynamic properties.