食用胶（hydrocolloid）也称亲水胶体、水溶胶，是能溶解或分散于水中，并在一定条件下，其分子中的亲水基团，如羧基、羟基、氨基和羧酸根等，能与水分子发生水化作用形成黏稠、滑腻的溶液或凝胶。在食品加工中起到增稠、增黏、黏附力、凝胶形成力、硬度、脆性、紧密度、稳定乳化、悬浊体等作用，使食品获得所需要各种形状和硬、软、脆、黏、稠等各种口感，故也常称作食品增稠剂、增黏剂、胶凝剂、稳定剂、悬浮剂、胶质等。
研究了加工条件、淀粉、食用胶对鳙鱼鱼丸凝胶强度和耐折度的影响。
The effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls made from bighead carp was investigated.
添加剂由玉米粉、松香、粘土、食用胶、碳酸钙和食用色素配制而成。
Said additive is prepared from corn flour, rosin, clay, edible adhesive, calcium carbonate and edible pigment.
以绿豆和蜂蜜为主要原料，辅以白砂糖、柠檬酸、食用胶凝剂等研制出绿豆蜂蜜果冻。
The jelly of mungbean and honey, including the technology and the best formulation with sugar, citric acid and jelly powders was studied.
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