Colloid, Protective

Name:
Colloid, Protective
Detailed information:
A hydrophilic high polymer whose particles (molecules) are of colloidal size, such as protein or gum. It may be either naturally present in such systems as milk and rubber latex or intentionally added to mixes to stop coagulation or coalescence of the particles of fat or other dispersed material. Protective colloids are also called stabilizing, suspending, or thickening agents; they also act as emulsifiers. Examples are (1) hydrocarbon particles of latex, which are covered with a layer of protein that keeps them from cohering as a result of the impact due to their Brownian motion; (2) gelatin, sodium alginate, or gum arabic, which are added to ice cream to inhibit formation of ice particles and to confectionery and other food products to obtain a smooth, creamy texture. They are readily adsorbed by the suspended particles and reinforce the protective effect of proteins that may be naturally present.See Thickening Agent; Gum, Natural; Gelatin.