Hydrocolloid

Name:
Hydrocolloid
Detailed information:
A hydrophilic colloidal material used largely in food products as emulsifying, thickening, and gelling agents. They readily absorb water, thus increasing viscosity and imparting smoothness and body texture to the product, even in concentrations of less than 1%. Natural types are plant exudates (gum arabic), seaweed extracts (agar), plant seed gums or mucilages (guar gum), cereal gums(starches), fermentation gums (dextran), and animal products (gelatin). Semisynthetic types are modified celluloses and modified starches. Completely synthetic types are also available, e.g., polyvinylpyrolidone. Most are carbohydrate polymers but a few such as gelatin and casein are proteins.