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Hydrocolloids:
stabilisers, thickeners, gums and gelling agents
Hydrocolloids are water-soluble polymers with the ability to thicken, gel or
stabilise aqueous systems. Whether you want to thicken a sauce, gel a dessert
or stabilise ice cream, there is usually more than one hydrocolloid to do the
job.
Hydrocolloids can be classified according to:
- Origin
- Isolation method
- Function
- Texture
- Gel reversibility with temperature
- Gelling time
- Ionic charge
 Click
here for a summary
of hydrocolloids and their properties (pdf) |
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