- Ceimic Chemistry
#6287
material used largely in food products as emulsifying, thickening and gelling agents which readily absorb water, thus increasing viscosity and imparting smoothness and body texture to the product, even in concentrations of less than 1%
Carbohiodráit collóideach hidrifileach arna úscadh trí úsáid a bhaint as alcaile chaol ó speicis éagsúla d'fheamainní rua.
Hydrophilic colloidal carbohydrate extracted by the use of dilute alkali from various species of brown seaweeds.