A Comprehensive Review of Carbohydrate Polymer Hydrocolloids: Structure, Function, and Applications in Food Systems

Carbohydrate polymer hydrocolloids represent a structurally diverse and functionally significant group of biopolymers that are extensively employed in food formulations to enhance quality, stability, and nutritional value. These polymers function as thickening, gelling, stabilizing, and emulsifying agents, enhancing water-holding capacity, controlling syneresis, and extending product shelf life under a wide range of processing conditions. In addition to their technological functionality, carbohydrate hydrocolloids contribute substantially to human health as dietary fiber components, with recommended daily intake levels of 25–38 g. These components support gut health, modulate glycemic responses, and reduce the risk of chronic diseases, such as cardiovascular disorders and colorectal cancer. The review critically evaluates recent advances in understanding the structure – function relationships of carbohydrate polymer hydrocolloids, with a focus on the influence of molecular weight, degree of substitution, and branching on their physicochemical properties. Furthermore, emerging research directions, including targeted chemical and enzymatic modifications, synergistic interactions in multicomponent systems, and sustainable processing approaches, are highlighted. Overall, this review highlights the pivotal role of carbohydrate polymer hydrocolloids in food systems and their ongoing importance in the development of safe, nutritious, and high-quality foods.