Hydrocolloid

A substance that forms a gel, viscous solution, or colloidal dispersion when in contact with water. Hydrocolloids are widely used in food manufacturing as thickeners, gelling agents, stabilizers, and emulsifiers. The YNP catalogue includes several hydrocolloids: citrus pectin, apple pectin, and xanthan gum. Other common hydrocolloids (not currently in the YNP catalogue) include carrageenan, guar gum, and locust bean gum.