Coagulants

Coagulants are substances or agents that force dissolved or suspended solids to separate from a solution — the process called coagulation or clotting. They work by neutralizing the charges that keep particles apart or by bridging them into aggregates heavy enough to settle. Cheesemaking is the classic food application, where rennet or acid coagulates milk proteins into curd, but the same principle clarifies juices, treats process water, and recovers proteins from waste streams. Dosing is the art: too little leaves the job undone, too much can carry through and taint flavour.