Research progress in starch and hydrocolloid blending in food

In the food industry the complex is two or more raw material physical blending by an appropriate proportion in order to achieve the purpose of improving food quality, to facilitate food processing. Appropriate starch- hydrocolloid mixture not only improved the quality of food, but also reduced the cost of the food production. Properties of starch-hydrocolloid, which included the aspect of rheology, thermodynamics, pasting properties, gel properties, freeze-thaw stability, thermodynamic properties were discussed in this article. The possible mechanism of the interaction between hydrocolloids and starch were summarized. At the same time, the application of the mixture in the ice cream, jelly, frozen food had been reviewed here.