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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.