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If you’re looking into hydrocolloids, the best you can get will be a iota (0.45%) and kappa (0.35%) gel, which is used to coat food with a firm gel. I think you’re thinking into the right direction in getting a real waxy texture will go through exploring lipids and lipcolloids (I don’t really know if there are food applications though).


Anytime I have excess liquid in a stew, casserole, cold salad made with mayo or salad dressing, creamy soup, gravy, or something similar, I add alittle mashed potato flakes at a absorbs the excess liquid without changing the taste or texture...unless you put too much in. A LITTLE at a time is key! But, I've never tried it in my homemade salsa...I'...

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