**

Chapter 1

: Introduction**
1.1 Background of Hydrocolloids in Food Industry
1.2 Importance of Texture and Stability in Food Products
1.3 Objectives of the Study
1.4 Scope and Limitations

**

Chapter 2

: Types of Hydrocolloids**
2.1 Polysaccharides (e.g., starches, gums)
2.2 Proteins (e.g., gelatin, soy protein)
2.3 Microbial Polysaccharides (e.g., xanthan gum, gellan gum)
2.4 Synthetic Hydrocolloids (e.g., carboxymethyl cellulose, polyvinyl alcohol)
2.5 Natural Hydrocolloids (e.g., agar, carrageenan, pectin)
2.6 Properties and Functions of Hydrocolloids
2.7 Selection Criteria for Hydrocolloids in Food Formulation

**

Chapter 3

: Texture Modification Using Hydrocolloids**
3.1 Gelation and Gelling Properties
3.2 Thickening and Viscosity Control
3.3 Emulsion Stabilization
3.4 Foam Stabilization
3.5 Film Formation
3.6 Syneresis Inhibition
3.7 Factors Affecting Texture Modification

**

Chapter 4

: Stability Enhancement with Hydrocolloids**
4.1 Water Binding and Moisture Retention
4.2 Prevention of Phase Separation
4.3 Delay of Staling and Retrogradation
4.4 Oxidative Stability
4.5 Microbial Spoilage Control
4.6 Freeze-Thaw Stability
4.7 Packaging Compatibility

**

Chapter 5

: Experimental Studies and Applications**
5.1 Formulation Development
5.2 Texture Analysis Techniques
5.3 Shelf-Life Studies
5.4 Sensory Evaluation Methods
5.5 Case Studies in Food Product Development
5.6 Regulatory Considerations
5.7 Future Trends and Challenges