Alireza Fotovat - University of Tehran, Aras International Campus, Jolfa, Iran
Zahra Emam-Djomeh - Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Reza Zaredar - University of Tehran, Aras International Campus, Jolfa, Iran

Hydrocolloids such as starch, gelatin, carageenans, alginates, pectin and various gums are widely used as food ingredients. The main purpose of hydrocolloids is for thickening of products and control of textural attributes in the presence of water. The thickening ability of individual hydrocolloids is related to their structural properties and affects the mechanisms of forming gels and/or increasing viscosity. Various methods have been used to modify the structure of hydrocolloids to improve or alter their properties. Ozone is a more powerful oxidant than oxygen and reacts with most substances at ambient temperatures, but creates no ozone residues. Therefore, utilizing ozone to replace chemical solvents used to treat hydrocolloids for various reasons is useful. Several studies have shown that ozone can be utilised to change the properties of various hydrocolloids

hydrocolloids, ozone, physiochemical properties, viscosity