What are Hydrocolloids?
Hydrocolloids are polymers that increase viscosity or gel strength when added to water or aqueous systems. Some common hydrocolloids used in food processing include alginate, carrageenan, gelatin, gellan, guar gum, pectin, starch, tara gum, xanthan gum and more. Sources and Properties
Alginate: Derived from brown seaweeds, alginate forms Hydrocolloids gels when combined...
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