A Short History Of Nutritional Science Part 2 Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculating agents, clouding agents and whipping agents; additionally, they have applications in the areas of edible films, encapsulating flavors and crystallization. At WHFoods, we include mushrooms as vegetable subgroup among our Fruit is delicious, no one can really…