The potential of Aloe vera gel (AVG) as a food hydrocolloid was investigated by characterizing its physicochemical, rheological, and functional properties. Gel was acidic (pH 4.76) and composed primarily of water (99.40 ± 0.10%), with low carbohydrate (2.20 ± 0.19%) and soluble solid (0.73 ± 0.11%) content. Rheological analysis at different temperatures (5, 25, 45, and 65∘C) revealed that AVG behaves as a shear-thinning fluid, and the Bingham model provided the best fit for the experimental data. Viscosity was strongly temperature-dependent, a behavior that followed the Arrhenius model with an activation energy of 17.11 kJ/mol. The gel showed water absorption capacity (758.17 ± 33.55%) and a surface tension of 51.56 ± 0.42 mN/m. Foaming capacity, tested in mixtures with an albumin solution, was highest at a 90:10 (AVG: albumin solution) ratio, while foam stability peaked at the 80:20 (v/v) ratio. For emulsions prepared with sunflower oil, the stability of both water-in-oil (W/O) and oil-in-water (O/W) types was decreased as the proportion of AVG increased. All samples exhibited a negative zeta potential, with the highest magnitude (−14.04 ± 0.58 mV) observed in the 90:10 (AVG: oil) W/O emulsion. These findings demonstrate that AVG’s properties can be modulated by temperature and formulation, positioning it as a versatile, low-cost hydrocolloid for texture modification in food products such as reduced/low-fat sauces and edible coatings.

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