Abstract

With obesity becoming a global concern, the food industry is continuously seeking opportunities to develop foodand drink products that are not only healthy in terms of reduced sugar, fat and salt contents, but also capable of inducinga reaction that will encourage people to stop over-eating. One new technological approach is use of ingredients that canenhance satiety, or in other words, make the people feel full so that they stop eating. This article focuses on the exploitationof hydrocolloids with respect to addressing satiety by means of their viscosity and gelling properties in the stomach, as wellas highlight Leatherhead’s research in this specialised area.