Sep. 15, 2020
Edible colloids usually refer to macromolecular substances that are dissolved in water and can be fully hydrated under certain conditions to form a viscous, slippery or jelly liquid.
| Species | Main Varieties |
| Vegetable gum | Guar gum, locust bean gum, tamarind gum, linseed gum, honey locust bean gum, acacia gum, tragacanth gum, Indian gum, karaya gum, peach gum, pectin, konjac gum, Indian aloe extract, Inulin, grass polysaccharide |
| animal glue | Gelatin, casein, sodium caseinate, chitin, chitosan, whey Isolate protein, whey protein concentrate, fish gelatin |
| Microbial glue | Xanthan gum, gellan gum, pullulan, curdlan, zymosan |
| Seaweed gum | Agar, carrageenan, alginic acid (salt), propylene glycol alginate, fucoidan, fucoidan |
| Chemically modified glue | Sodium carboxymethyl cellulose, hydroxyethyl cellulose, microcrystalline cellulose, methyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, modified starch, sodium polyacrylate, polyvinylpyrrolidone |
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