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One of my coworkers had a curious question the other day: what kind of mixture or colloid is a roux? For example, whipped cream is a foam, mayonnaise is an emulsion, and gelatin is a gel.

I know part of creating a roux is the gelatinization of the starch in the flour, but does that make a roux a gel? Or is it something else?

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I would suggest that a roux is a hydrocolloid.

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I agree with @moscafj that roux falls in the category of hydrocolloids. But to further answer your question, I think it would be an emulsion.

From Bonding With Food:

(The article title is: In Class Experiment – Emulsions (Roux, Mayonnaise, and Hollandaise))

A roux is a mixture of heated flour and fat that is then used to thicken sauces, soups, and stews. In a roux, the starch granules (from flour) are coated and separated by the fat from butter and dispersed throughout the mixture.

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