Hydrocolloids are colloidal substances with an affinity for water. The primary reason behind the use of hydrocolloids in food is their ability to modify viscosity and texture. They are widely found in soups, gravy, creams, jams, cakes and sweets.
- Xanthan Gum
- Guar Gum
- Carboxy Methyl Cellulose (CMC)
- Hydroxypropyl Methylcellulose (HPMC)
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