食品多糖是指已被批准用于配制食品的工业用途的多糖，其中它们通常用于增强食品的质地。在这方面，食品多糖的应用取决于其理化性质，例如水合，胶凝，乳化，增稠性质等。

这篇综述首先讨论了食品多糖的分类和性质，然后概述了它们与改善各种食品的质地属性的应用之间的联系，这些食品包括乳液基食品，低热量食品，重组食品，无明胶食品，面包或面糊食品，冷冻食品以及面食。

食品多糖可以根据各种标准分为不同的组。内在的分子特性和外在的环境因素都显着影响多糖的理化特性，从而影响多糖的功能和在不同类型食品中的用途。例如，表面活性多糖显示出良好的潜力，可用于配制基于乳液的食品，并且在冷冻食品中优选高度亲水和胶凝的多糖。总体而言，在设计或改善食物质地时，合理选择多糖需要对其性质有基本的了解。此外，仍然需要对食物多糖的结构-性质关系有充分的了解，并建立有效的方法以更准确地表征口腔中食物的质地属性。

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Background

Food polysaccharides are referred to the polysaccharides that have been approved for industrial usage in formulating food products, where they are generally utilized to boost the textural attributes of the foods. In this regard, the applications of food polysaccharides are dependent on their physicochemical properties, such as hydration, gelation, emulsification, thickening properties and so forth.

The review starts by discussing the classification and properties of food polysaccharides, and subsequently outlines their links to applications in improving the textural attributes of a wide range of food products, including emulsion-based foods, low calorie foods, restructured foods, gelatin free foods, breaded or battered foods, and frozen foods as well as wheaten foods.

Food polysaccharides can be categorized into different groups according to various standards. Both the intrinsic molecular characteristics and the extrinsic environmental factors significantly affect the physicochemical properties of polysaccharides, thereby affecting their functionality and usages in different types of foods. For example, surface-active polysaccharides exhibit good potential to be applied to formulating emulsion-based foods, and highly hydrophilic and gelling polysaccharides are preferred in frozen foods. Overall, rationally selecting polysaccharides requires a fundamental understanding on their properties when designing or improving food textures. Furthermore, a full understanding of the structure-property relationship of food polysaccharides and establishing valid methods for more accurately characterizing the textural attributes of foods within the mouth are still in need.