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Cristina M. Rosell - One of the best experts on this subject based on the ideXlab platform.
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Influence of Hydrocolloids and proteins combination in gluten free bread crumbs assessed by digital image analysis
Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists, 2013Co-Authors: Raquel Garzon, Cristina M. RosellAbstract:To develop a viscoelastic network in gluten free matrixes is still a challenge in food technology. Different structuring agents have been proposed for building a network with sufficient elasticity, like Hydrocolloids and proteins and the quality of the final breads was usually determined by quantifying volume and texture. The objective of this research was to analyze the potential use of digital image analysis (DIA) for assessing the effect of Hydrocolloids and proteins on the crumb structure of gluten free breads. Specifically, Hydrocolloids-Hydroxypropylmethycellulose (HPMC), UltraCel™ WF and a blend of xanthan gum and guar gum - and proteins-egg powder and pea proteinwere included in a basic recipe of rice based bread. Breads with vegetal protein showed more open crumb structure than those containing animal proteins. The Hydrocolloid blend of xanthan gum and guar gum presented higher values of cell/cm 2 and mean cell area. UltraCelTM and HPMC Hydrocolloids led to greater heterogeneity in the cell crumb distribution. Therefore, Hydrocolloids and proteins largely affected the crumb structure of the rice based gluten free breads, and DIA of the crumbs seems to be a potent tool for analyzing the quality of the gluten free breads regarding size and gas cells distribution.
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Physicochemical properties and enzymatic hydrolysis of different starches in the presence of Hydrocolloids
Carbohydrate Polymers, 2011Co-Authors: Márcia Arocha Gularte, Cristina M. RosellAbstract:Hydrocolloids are largely used in food processing because of their functional properties, but scarce information is available about the direct impact of different Hydrocolloids on the starch digestibility. The objective of this study was to assess the effect of different Hydrocolloids on the digestibility of corn and potato starch and to establish the possible relationship between physicochemical and in vitro hydrolysis of starch. Hydrocolloids significantly affected the in vitro hydrolysis of starch changing the pattern of the starch fractions favoring the starch hydrolysis and increasing the rapid digestible starch fraction. The effect of Hydrocolloids on the starch hydrolysis was greatly dependent on the starch origin. Guar gum was the unique Hydrocolloid that combined with potato starch decreases the enzymatic hydrolysis and glycemic index of this starch. Correlations were observed between hydration, pasting and starch digestibility in corn and potato starch.
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rheology of different Hydrocolloids rice starch blends effect of successive heating cooling cycles
Carbohydrate Polymers, 2011Co-Authors: Cristina M. Rosell, Wallace Yokoyama, Charles F. ShoemakerAbstract:Abstract Hydrocolloids are frequently used for modifying starch functionality. In the present study the possible interaction of three different Hydrocolloids – guar gum, hydroxypropylmethylcellulose (HPMC) and xanthan gum – with rice starch was explored by determining the pasting, viscoelastic and swelling properties of the rice starch–Hydrocolloids mixtures. The impact of successive heating–cooling cycles on the pasting, viscoelasticity and swelling was also determined. Hydrocolloids tested in the range 0.2–0.8% (w/w) significantly modified the pasting, viscoelastic and swelling properties of rice starch–Hydrocolloid pastes (8%, w/w) and the extent of the effect was dependent on Hydrocolloid concentration. Guar and xanthan gum mixtures with rice starch had the greatest effect on the pasting properties, whereas HPMC mixtures only changed the viscosity during cooling. The starch–Hydrocolloids pastes formed weaker gels compared to those of the starch alone. Rheological results suggested the formation of composite network structures with high frequency dependence. Successive multiple-heating cycles allowed the gel to rearrange resulting in altered gel viscoelasticity and release of water soluble compounds that favour phase separation at the highest Hydrocolloid level tested.
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Different Hydrocolloids as bread improvers and antistaling agents
Food Hydrocolloids, 2004Co-Authors: Abel Guarda, Carmen Benedito, Cristina M. Rosell, Maria José GalottoAbstract:Abstract Supplementation of several Hydrocolloids with different chemical structure and from diverse origin to the breadmaking process is presented. The effect of Hydrocolloids (sodium alginate, xanthan, κ-carrageenan and hydroxypropylmethycellulose) on fresh bread quality and its influence on bread staling were studied. Physical properties (moisture, hardness, volume) and sensory properties of fresh bread and after storage of 24 h were analysed. Hydrocolloids affected in different extent to the fresh bread quality, and concentrations of 0.1% (w/w, flour basis) were sufficient for obtaining the observed effects. Although different improvements were observed associated to specific Hydrocolloid, HPMC was the Hydrocolloid with an improvement effect on all the parameters tested, specific volume index, width/height ratio, and crumb hardness; in addition good sensory properties for visual appearance, aroma, flavour, crunchiness and overall acceptability was obtained. All Hydrocolloids were also able to reduce the loss of moisture content during bread storage, reducing the dehydration rate of crumb. In addition, during storage, alginate and HPMC showed an anti-staling effect, retarding the crumb hardening.
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Different Hydrocolloids as bread improvers and antistaling agents
Food Hydrocolloids, 2004Co-Authors: Abel Guarda, Carmen Benedito, Cristina M. Rosell, Maria José GalottoAbstract:Supplementation of several Hydrocolloids with different chemical structure and from diverse origin to the breadmaking process is presented. The effect of Hydrocolloids (sodium alginate, xanthan, ??-carrageenan and hydroxypropylmethycellulose) on fresh bread quality and its influence on bread staling were studied. Physical properties (moisture, hardness, volume) and sensory properties of fresh bread and after storage of 24 h were analysed. Hydrocolloids affected in different extent to the fresh bread quality, and concentrations of 0.1% (w/w, flour basis) were sufficient for obtaining the observed effects. Although different improvements were observed associated to specific Hydrocolloid, HPMC was the Hydrocolloid with an improvement effect on all the parameters tested, specific volume index, width/height ratio, and crumb hardness; in addition good sensory properties for visual appearance, aroma, flavour, crunchiness and overall acceptability was obtained. All Hydrocolloids were also able to reduce the loss of moisture content during bread storage, reducing the dehydration rate of crumb. In addition, during storage, alginate and HPMC showed an anti-staling effect, retarding the crumb hardening. ?? 2003 Elsevier Ltd. All rights reserved.
David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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understanding multicomponent emulsion based products influence of locust bean gum on fat droplet starch granule mixtures
Food Hydrocolloids, 2014Co-Authors: Cheryl Chung, Brian Degner, David Julian McclementsAbstract:Abstract The influence of composition and microstructure on the physicochemical properties of model food emulsions containing fat droplets, starch granules, and Hydrocolloids was studied. These multicomponent model systems consisted of 5% protein-coated fat droplets, 3.75% modified starch, and 0–1% locust bean gum (LBG) and could be characterized as non-ideal plastics that exhibited shear-thinning behavior. The gelatinized starch granules played the most important role in determining the overall rheology of the mixed systems because of their relatively high effective volume fraction (∼38%), but the fat droplets and Hydrocolloid also played an important role. The apparent viscosity (at 10 s −1 ) and yield stress of the mixed systems increased with increasing LBG concentration. The fat droplets and starch granules played the most important role in determining the lightness of the mixed systems, with changes in LBG concentration having little impact on the overall optical properties. This research provides some important information about the influence of Hydrocolloids on the properties of multicomponent model emulsions, which may be useful in the development of reduced-fat foods with desirable sensory properties.
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Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures
Food Hydrocolloids, 2014Co-Authors: Cheryl Chung, Brian Degner, David Julian McclementsAbstract:Abstract The influence of composition and microstructure on the physicochemical properties of model food emulsions containing fat droplets, starch granules, and Hydrocolloids was studied. These multicomponent model systems consisted of 5% protein-coated fat droplets, 3.75% modified starch, and 0–1% locust bean gum (LBG) and could be characterized as non-ideal plastics that exhibited shear-thinning behavior. The gelatinized starch granules played the most important role in determining the overall rheology of the mixed systems because of their relatively high effective volume fraction (∼38%), but the fat droplets and Hydrocolloid also played an important role. The apparent viscosity (at 10 s −1 ) and yield stress of the mixed systems increased with increasing LBG concentration. The fat droplets and starch granules played the most important role in determining the lightness of the mixed systems, with changes in LBG concentration having little impact on the overall optical properties. This research provides some important information about the influence of Hydrocolloids on the properties of multicomponent model emulsions, which may be useful in the development of reduced-fat foods with desirable sensory properties.
James N Bemiller - One of the best experts on this subject based on the ideXlab platform.
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effects of the amylose amylopectin ratio on starch Hydrocolloid interactions
Carbohydrate Polymers, 2013Co-Authors: Bhavesh K Patel, James N BemillerAbstract:Abstract Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 Hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, κ-, ι-, λ-carrageenan) were used (4.75% starch and 0.25% Hydrocolloid). With a few exceptions, addition of a Hydrocolloid increased peak and final η, breakdown, setback, G″, and η*, K, and ηa,100 values. It is concluded that the AM content of the starch was a greater determinant of pasting, paste, and gel properties than was the added Hydrocolloid at the 19:1 (w/w) starch–Hydrocolloid ratio used. Reinforced is the previous conclusion that the properties of a starch–Hydrocolloid combination are determined by the specific combination.
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Effects of the amylose–amylopectin ratio on starch–Hydrocolloid interactions
Carbohydrate Polymers, 2013Co-Authors: Bhavesh K Patel, James N BemillerAbstract:Abstract Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 Hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, κ-, ι-, λ-carrageenan) were used (4.75% starch and 0.25% Hydrocolloid). With a few exceptions, addition of a Hydrocolloid increased peak and final η, breakdown, setback, G″, and η*, K, and ηa,100 values. It is concluded that the AM content of the starch was a greater determinant of pasting, paste, and gel properties than was the added Hydrocolloid at the 19:1 (w/w) starch–Hydrocolloid ratio used. Reinforced is the previous conclusion that the properties of a starch–Hydrocolloid combination are determined by the specific combination.
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pasting paste and gel properties of starch Hydrocolloid combinations
Carbohydrate Polymers, 2011Co-Authors: James N BemillerAbstract:Abstract A review with 267 references. Use of starch–Hydrocolloid combinations is widespread, particularly in the food processing industry. Many studies have been conducted with a goal of understanding why the addition of a small amount of a Hydrocolloid influences the properties of a starch-based paste, gel, or food product. Multiple variables are encountered in the research reports, including the use of different types of starches and Hydrocolloids and different methods of preparation and evaluation of composite pastes and gels. Most commonly, a starch–Hydrocolloid composite paste and/or gel exhibited (as compared to the starch alone paste and/or gel) increases in peak and final viscosities, short-term retrogradation, and gel strength and decreases in the temperature of the initial rapid viscosity increase, granule swelling, starch polymer molecule leaching from swollen granules, and long-term retrogradation; but opposite effects have also been observed. Most evidence seems to point towards the following mechanisms: Hydrocolloid molecule interaction with leached starch polymer molecules—in some cases increasing network formation and in other cases decreasing or weakening the network formed by starch polymer molecules, changes in starch granule swelling (either positive or negative changes), swollen granule association via depletion flocculation, and phase separation between amylose, amylopectin, and Hydrocolloid molecules in the continuous phase. The overall conclusion is that, because of the complexity of the variety of systems, several mechanisms are likely to be operating and the proportions of competing mechanisms likely vary with different specific Hydrocolloids, different starches, and different methods of preparation of composite pastes and gels.
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effects of cellulose derivatives and carrageenans on the pasting paste and gel properties of rice starches
Carbohydrate Polymers, 2008Co-Authors: Jetnapa Techawipharat, Manop Suphantharika, James N BemillerAbstract:Abstract Effects of different cellulose derivatives and carrageenans on the pasting, rheological, and textural properties of normal (NRS) and waxy (WRS) rice starches were investigated. When suspensions of both NRS and WRS were heated in a Rapid Visco Analyser (RVA) in the presence of the Hydrocolloids, increases in apparent pasting temperatures and peak and final viscosities in the following decreasing order were observed: methylcellulose (MC) > carboxymethylcellulose (CMC) for cellulose derivatives and λ- > i- > κ-carregeenan for carrageenans. Slight decreases in peak and final viscosities were observed when hydroxypropylmethylcellulose (HPMC) was the Hydrocolloid. Dynamic viscoelasticity measurements indicated that NRS–Hydrocolloid pastes were less solid-like than the control, as evidenced by their higher tan δ values, whereas tan δ values of WRS–Hydrocolloid pastes were the same as that of the control. Steady shear rheological measurements showed that addition of the different Hydrocolloids used increased the apparent viscosity ( η a,100 ) and consistency coefficient ( K ) values of both starches with the same trend as that observed during pasting, whereas the opposite trend was observed for the flow behavior index ( n ) values. The hardness and adhesiveness of NRS pastes were significantly increased by addition of κ- and i-carrageenans, but were unaffected by the other Hydrocolloids. A similar effect was observed for WRS, with the exception of κ-carregeenan, in which the hardness of the mixed paste was decreased. The starch–Hydrocolloid pastes exhibited a phase-separated microstructure in which amylose- and amylopectin-rich domains were dispersed in a Hydrocolloid-rich continuous phase.
Katharine Speak - One of the best experts on this subject based on the ideXlab platform.
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The Cochrane Library - Hydrocolloid dressings for healing diabetic foot ulcers
Cochrane Database of Systematic Reviews, 2013Co-Authors: Jo C Dumville, Sohan Deshpande, Susan O’meara, Katharine SpeakAbstract:BACKGROUND: Foot ulcers in people with diabetes are a prevalent and serious global health issue. Wound dressings are regarded as important components of ulcer treatment, with clinicians and patients having many different types to choose from including Hydrocolloid dressings. There is a range of different Hydrocolloids available including fibrous-Hydrocolloid and Hydrocolloid (matrix) dressings. A clear and current overview of current evidence is required to facilitate decision-making regarding dressing use. OBJECTIVES: To compare the effects of Hydrocolloid wound dressings with no dressing or alternative dressings on the healing of foot ulcers in people with diabetes. SEARCH METHODS: We searched The Cochrane Wounds Group Specialised Register (searched 4 January 2012); The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library 2011, Issue 4); Ovid MEDLINE (1950 to December Week 3 2011); Ovid MEDLINE (In-Process & Other Non-Indexed Citations, January 03, 2012); Ovid EMBASE (1980 to 2011 Week 52); and EBSCO CINAHL (1982 to 30 December 2011). There were no restrictions based on language or date of publication. SELECTION CRITERIA: Published or unpublished randomised controlled trials (RCTs) that have compared the effects on ulcer healing of Hydrocolloid with alternative wound dressings or no dressing in the treatment of foot ulcers in people with diabetes. DATA COLLECTION AND ANALYSIS: Two review authors independently performed study selection, risk of bias assessment and data extraction. MAIN RESULTS: We included four studies (511 participants) in the review: these compared Hydrocolloids with basic wound contact dressings, foam dressings and alginate dressings. Meta-analysis of two studies indicated no statistically significant difference in ulcer healing between fibrous-Hydrocolloids and basic wound contact dressings: risk ratio 1.01 (95% CI 0.74 to 1.38). One of these studies found that a basic wound contact dressing was more cost-effective than a fibrous-Hydrocolloid dressing. One study compared a Hydrocolloid-matrix dressing with a foam dressing and found no statistically significant difference in the number of ulcers healed. There was no statistically significant difference in healing between an antimicrobial (silver) fibrous-Hydrocolloid dressing and standard alginate dressing; or an antimicrobial dressing (iodine-impregnated) and a standard fibrous Hydrocolloid dressing. AUTHORS' CONCLUSIONS: Currently there is no research evidence to suggest that any type of Hydrocolloid wound dressing is more effective in healing diabetic foot ulcers than other types of dressing. Decision makers may wish to consider aspects such as dressing cost and the wound management properties offered by each dressing type e.g. exudate management.
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Hydrocolloid dressings for healing diabetic foot ulcers
Cochrane Database of Systematic Reviews, 2013Co-Authors: Jo C Dumville, Sohan Deshpande, Susan Omeara, Katharine SpeakAbstract:BACKGROUND: Foot ulcers in people with diabetes are a prevalent and serious global health issue. Wound dressings are regarded as important components of ulcer treatment, with clinicians and patients having many different types to choose from including Hydrocolloid dressings. There is a range of different Hydrocolloids available including fibrous-Hydrocolloid and Hydrocolloid (matrix) dressings. A clear and current overview of current evidence is required to facilitate decision-making regarding dressing use. OBJECTIVES: To compare the effects of Hydrocolloid wound dressings with no dressing or alternative dressings on the healing of foot ulcers in people with diabetes. SEARCH METHODS: We searched The Cochrane Wounds Group Specialised Register (searched 4 January 2012); The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library 2011, Issue 4); Ovid MEDLINE (1950 to December Week 3 2011); Ovid MEDLINE (In-Process & Other Non-Indexed Citations, January 03, 2012); Ovid EMBASE (1980 to 2011 Week 52); and EBSCO CINAHL (1982 to 30 December 2011). There were no restrictions based on language or date of publication. SELECTION CRITERIA: Published or unpublished randomised controlled trials (RCTs) that have compared the effects on ulcer healing of Hydrocolloid with alternative wound dressings or no dressing in the treatment of foot ulcers in people with diabetes. DATA COLLECTION AND ANALYSIS: Two review authors independently performed study selection, risk of bias assessment and data extraction. MAIN RESULTS: We included four studies (511 participants) in the review: these compared Hydrocolloids with basic wound contact dressings, foam dressings and alginate dressings. Meta-analysis of two studies indicated no statistically significant difference in ulcer healing between fibrous-Hydrocolloids and basic wound contact dressings: risk ratio 1.01 (95% CI 0.74 to 1.38). One of these studies found that a basic wound contact dressing was more cost-effective than a fibrous-Hydrocolloid dressing. One study compared a Hydrocolloid-matrix dressing with a foam dressing and found no statistically significant difference in the number of ulcers healed. There was no statistically significant difference in healing between an antimicrobial (silver) fibrous-Hydrocolloid dressing and standard alginate dressing; or an antimicrobial dressing (iodine-impregnated) and a standard fibrous Hydrocolloid dressing. AUTHORS' CONCLUSIONS: Currently there is no research evidence to suggest that any type of Hydrocolloid wound dressing is more effective in healing diabetic foot ulcers than other types of dressing. Decision makers may wish to consider aspects such as dressing cost and the wound management properties offered by each dressing type e.g. exudate management.
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Hydrocolloid dressings for healing diabetic foot ulcers
Cochrane Database of Systematic Reviews, 2013Co-Authors: Jo C Dumville, Susan O'meara, Sohan Deshpande, Katharine SpeakAbstract:Foot ulcers in people with diabetes are a prevalent and serious global health issue. Wound dressings are regarded as important components of ulcer treatment, with clinicians and patients having many different types to choose from including Hydrocolloid dressings. There is a range of different Hydrocolloids available including fibrous-Hydrocolloid and Hydrocolloid (matrix) dressings. A clear and current overview of current evidence is required to facilitate decision-making regarding dressing use. To compare the effects of Hydrocolloid wound dressings with no dressing or alternative dressings on the healing of foot ulcers in people with diabetes. For this first update, in April 2013, we searched the following databases the Cochrane Wounds Group Specialised Register; The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library); Ovid MEDLINE; Ovid MEDLINE (In-Process & Other Non-Indexed Citations); Ovid EMBASE; and EBSCO CINAHL. There were no restrictions based on language or date of publication. Published or unpublished randomised controlled trials (RCTs) that have compared the effects on ulcer healing of Hydrocolloid with alternative wound treatments in the treatment of foot ulcers in people with diabetes. Two review authors independently performed study selection, risk of bias assessment and data extraction. We included five studies (535 participants) in the review: these compared Hydrocolloids with basic wound contact dressings, foam dressings, alginate dressings and a topical treatment. Meta-analysis of two studies indicated no statistically significant difference in ulcer healing between fibrous-Hydrocolloids and basic wound contact dressings: risk ratio 1.01 (95% CI 0.74 to 1.38). One of these studies found that a basic wound contact dressing was more cost-effective than a fibrous-Hydrocolloid dressing. One study compared a Hydrocolloid-matrix dressing with a foam dressing and found no statistically significant difference in the number of ulcers healed. There was no statistically significant difference in healing between an antimicrobial (silver) fibrous-Hydrocolloid dressing and standard alginate dressing; an antimicrobial dressing (iodine-impregnated) and a standard fibrous Hydrocolloid dressing or a standard fibrous Hydrocolloid dressing and a topical cream containing plant extracts. Currently there is no research evidence to suggest that any type of Hydrocolloid wound dressing is more effective in healing diabetic foot ulcers than other types of dressing or a topical cream containing plant extracts. Decision makers may wish to consider aspects such as dressing cost and the wound management properties offered by each dressing type e.g. exudate management.[CINAHL Note: The Cochrane Collaboration systematic reviews contain interactive software that allows various calculations in the MetaView.]
Cheryl Chung - One of the best experts on this subject based on the ideXlab platform.
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understanding multicomponent emulsion based products influence of locust bean gum on fat droplet starch granule mixtures
Food Hydrocolloids, 2014Co-Authors: Cheryl Chung, Brian Degner, David Julian McclementsAbstract:Abstract The influence of composition and microstructure on the physicochemical properties of model food emulsions containing fat droplets, starch granules, and Hydrocolloids was studied. These multicomponent model systems consisted of 5% protein-coated fat droplets, 3.75% modified starch, and 0–1% locust bean gum (LBG) and could be characterized as non-ideal plastics that exhibited shear-thinning behavior. The gelatinized starch granules played the most important role in determining the overall rheology of the mixed systems because of their relatively high effective volume fraction (∼38%), but the fat droplets and Hydrocolloid also played an important role. The apparent viscosity (at 10 s −1 ) and yield stress of the mixed systems increased with increasing LBG concentration. The fat droplets and starch granules played the most important role in determining the lightness of the mixed systems, with changes in LBG concentration having little impact on the overall optical properties. This research provides some important information about the influence of Hydrocolloids on the properties of multicomponent model emulsions, which may be useful in the development of reduced-fat foods with desirable sensory properties.
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Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures
Food Hydrocolloids, 2014Co-Authors: Cheryl Chung, Brian Degner, David Julian McclementsAbstract:Abstract The influence of composition and microstructure on the physicochemical properties of model food emulsions containing fat droplets, starch granules, and Hydrocolloids was studied. These multicomponent model systems consisted of 5% protein-coated fat droplets, 3.75% modified starch, and 0–1% locust bean gum (LBG) and could be characterized as non-ideal plastics that exhibited shear-thinning behavior. The gelatinized starch granules played the most important role in determining the overall rheology of the mixed systems because of their relatively high effective volume fraction (∼38%), but the fat droplets and Hydrocolloid also played an important role. The apparent viscosity (at 10 s −1 ) and yield stress of the mixed systems increased with increasing LBG concentration. The fat droplets and starch granules played the most important role in determining the lightness of the mixed systems, with changes in LBG concentration having little impact on the overall optical properties. This research provides some important information about the influence of Hydrocolloids on the properties of multicomponent model emulsions, which may be useful in the development of reduced-fat foods with desirable sensory properties.