In a hydrocolloid the colloid particles, which are hydrophilic polymers, disperse and spread in the entire water. A colloid, according to the dictionary meaning, is a substance that disperses microscopically, all through another substance.<\/p>\n
What are Hydrocolloids <\/strong><\/p>\n Hydrocolloids or gums are polymers which have the property to form glutinous or gels when it is dispelled in water. They were initially found in the discharge from trees, shrubs, or the extract got from plants etc. These are complex sugars except gelatin which is a protein.<\/p>\n These are a group of compounds like proteins, starches, cellulose etc. which act as thickening, gelling and stabilizing agents for water-based liquids like milk, soda, juice etc. Some common hydrocolloids are wheat flour, cornstarch, arrowroot and gelatin.<\/p>\n These are extensively used in the food industry as stabilizers, thickeners and binding agents to create texture in salad dressings, soups and various sauces, in ice creams so that they do not freeze very hard and in many more products. They are used in very small amount but the effect is immense.<\/p>\n Various natural hydrocolloid gums:<\/strong><\/p>\n Hydrocolloids are obtained from natural sources like seeds, plant roots, seaweeds, sap of a tree, peels of fruits etc. Various natural hydrocolloids include agar-agar from sea weeds, guar gum from seeds, gumarabic from tree sap, pectin from fruits etc.<\/p>\n Uses\u00a0of\u00a0various\u00a0hydrocolloids gums\u00a0as binding agents:<\/strong><\/p>\n