Hydrocolloid characteristics and functionality 1. Introduction to food hydrocolloids 2. Techniques for the chemical and physicochemical characterization of hydrocolloids 3. The health aspects of hydrocolloids 4. Oral tribology of polysaccarides 5. Mixed hydrocolloid systems 6. Hydrocolloids for the encapsulation and delivery of active compounds 7. Hydrocolloids for edible films, coatings and food packaging

Plant polysaccharides 8. Starch and starch derivatives 9. Galactomannans 10. Pectins 11. Xyloglucan 12. Cereal �-glucans 13. Arabinoxylans 14. Soluble soybean polysaccharide 15. Cellulosics 16. Microcrystalline cellulose 17. Inulin 18. Konjac mannan 19. Dendronan 20. Other emerging hydrocolloids: flaxseed gum, basil seed gum; mustard gum

Exudate gums 21. Gum Arabic 22. Gum ghatti 23. Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan

Seaweed polysaccharides 24. Agar 25. Carrageenans 26. Alginates

Bacterial polysaccharides 27. Xanthan gum 28. Gellan gum 29. Curdlan 30. Bacterial cellulose 31. Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternant, dextran

Fungal polysaccharides 32. Beta glucan from lentinus edodes, cordyceps and gandoderma

Animal-derived hydrocolloids 33. Chitin and chitosan 34. Collagen and Gelatin