hydrocolloid
Water-absorbing gelling agent
A hydrocolloid is a substance that forms a gel or thickens when mixed with water.
In food science, hydrocolloids like gelatin, pectin, and xanthan gum provide texture to sauces, jellies, and ice cream.
In medicine, hydrocolloid bandages contain gel-forming agents that absorb wound fluid while maintaining moisture: The hydrocolloid dressing promotes healing for minor burns.
Algae-derived gelling substance
- gelatinCollagen-derived thickening protein
- pectinFruit-based setting substance
- alginateSeaweed-derived gelling agent
- xanthanPolysaccharide food additive
guar · locust bean gum · acacia · gum arabic · psyllium · flaxseed · starch · inulin
Combines immiscible liquids
- thickenerSubstance adding viscosity
- stabilizerThing ensuring steadiness
- gelling agentSubstance creating semi-solid consistency
- sauceLiquid food accompaniment
gravy · soup · custard · pudding · jam · dressing · roux · slurry
Large repeated-unit molecule
- macromoleculeVery large molecule
- dispersionScattering across space
- viscosityFluid's flow resistance
- crosslinkingChemical bonds between polymers
molecular · swelling · solute · solvent · cohesion · adhesion · viscoelastic · hygroscopic
Thick and slow-flowing
- gelatinousViscous and semisolid
- elasticAble to stretch, rebounds
- springyAble to rebound
- chewyResisting easy biting
silky · smooth · creamy · spongy · jiggly · gummy · slippery · soft
Protective covering for injuries
- bandageWound covering strip
- blisterFluid-filled skin swelling
- absorptionProcess of taking in
- healingRestoration of health
debridement · exudate · adhesive · skin barrier · ostomy · dermatology · burns · ulcer
Transition to gel state
- emulsificationDispersing one liquid in another
- stabilizationProcess of becoming steady
- thickeningIncreasing in density
- water retentionBody storing excess fluid
encapsulation · foaming · binding · suspension · homogenization · moisture control
agar
Algae-derived gelling substance
- gelatinCollagen-derived thickening protein
- pectinFruit-based setting substance
- alginateSeaweed-derived gelling agent
xanthan · guar · locust bean gum · acacia · gum arabic · psyllium · flaxseed · starch · inulin · beta-glucan
emulsifier
Combines immiscible liquids
- thickenerSubstance adding viscosity
- stabilizerThing ensuring steadiness
- gelling agentSubstance creating semi-solid consistency
sauce · gravy · soup · custard · pudding · jam · dressing · roux · slurry · mousse
polymer
Large repeated-unit molecule
- macromoleculeVery large molecule
- dispersionScattering across space
- viscosityFluid's flow resistance
crosslinking · molecular · swelling · solute · solvent · cohesion · adhesion · viscoelastic · hygroscopic · intermolecular
viscous
Thick and slow-flowing
- gelatinousViscous and semisolid
- elasticAble to stretch, rebounds
- springyAble to rebound
chewy · silky · smooth · creamy · spongy · jiggly · gummy · slippery · soft · pliable
wound dressing
Protective covering for injuries
- bandageWound covering strip
- blisterFluid-filled skin swelling
- absorptionProcess of taking in
healing · debridement · exudate · adhesive · skin barrier · ostomy · dermatology · burns · ulcer
gelation
Transition to gel state
- emulsificationDispersing one liquid in another
- stabilizationProcess of becoming steady
- thickeningIncreasing in density
water retention · encapsulation · foaming · binding · suspension · homogenization · moisture control
hydrocolloidhydrophobe
Substance repelling aqueous solutions
lipid · oil · wax · water-repellent · silicone