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Hydrocolloid

Hydrocolloid. A substance, generally of the group of vegetable gums (q.v.), proteins (q.v.), certain modified or gelatinized starches (q.v.) and polysaccharides (q.v.), that forms a colloid (q.v.) when combined with sufficient water. Such substances are widely utilized as stabilizers (q.v.) in icings (q.v.), fillings (q.v.), and in many cake (q.v.) products.