Edible hydrocolloid polymers have created significant deliberation in modern eons due to their numerous advantages of being used as edible materials over synthetic materials, which could be helpful to the food industry as well as toward environmental sustainability. In the current scenario, where biopolymers have replaced petroleum-based materials, natural edible hydrocolloids are now in demand to combat the harmful impacts of non-biodegradable materials. This review addresses the importance of natural edible hydrocolloids, materials that can be used to form hydrocolloid gel, their properties, synergistic interactions of hydrocolloids and various applications in food and biomedical fields.
Keywords: Biodegradable; hydrocolloid; polymer; sustainability; synergistic.