With names like Ultra-Tex 3, Methocel F50, and agar agar, hydrocolloids sound like they’re meant for science fiction novels, not our pantries. However, these seemingly mysterious white powders are incredibly valuable in food development and can provide fun new textural experiences. Derived from natural sources (like seaweed, tapioca, and plant matter), hydrocolloids have been used for centuries to thicken foods and enhance textures. From spherification to stabilisation, hydrocolloids can help you make fancy foams, delicious gummy candies, and intriguing fluid gels.
