coagulant
koh-AG-yoo-luhnt
/koʊˈæɡjʊlənt/
A substance that causes a liquid to change to a solid or semi-solid state.
In food, it is most commonly used in cheese and tofu making.
The story behind the word. From the Latin 'co-' (together) and 'agere' (to drive). It literally means 'to drive together'. It perfectly describes what happens at a molecular level: the proteins in the liquid are driven together until they clump into a solid.
Word relationships
- curdling agent: 'Curdling agent' is more descriptive of the result, while 'coagulant' is the technical term for the substance.
- anticoagulant: A substance that prevents a liquid from solidifying (more common in medicine than food).
Commonly confused with
- thickener: A thickener makes a liquid 'heavy'; a coagulant makes it 'solid'.
Word family
- coagulate (verb): To change from a fluid to a thickened mass.
- coagulation (noun): The process of coagulating.
Collocations
- natural coagulant
- chemical coagulant
- coagulant agent
Example sentences
- "Rennet is the traditional coagulant used to separate milk into curds and whey." Cheese making.
- "To make tofu, a coagulant such as magnesium chloride is added to hot soy milk to form curds." Plant-based protein.
Memory hook
A CO-AG-ulant makes the molecules CO-me together and AG-gregate. Driving molecules together.
When not to use
Do not use for simple thickening; a coagulant must cause a structural change into a gel or solid.
Fun facts
- The acid in your stomach acts as a coagulant for the milk you drink, which is why it can feel heavy.
- Some tropical plants have sap that acts as a natural coagulant, used by indigenous people to catch fish by 'solidifying' the water's surface temporarily.
Related words
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