Hydrocolloid

Appears in

Sauces

By James Peterson

Published 1991

An ingredient used to thicken, emulsify, or stabilize sauces and other liquids. Hydrocolloids, of which starches are a type, are a large category that includes alginates, gums, resin (gum arabic), and methylcellulose. Hydrocolloid also refers to the mixture itself, a colloid in which the particles are distributed in water.