Mucoids are glycoproteins that resemble mucins, consisting of a protein backbone with a high proportion of covalently bound carbohydrate. They occur in animal connective tissues, secretions, and egg white, where they contribute viscosity, water binding, and protective function. In food microbiology the term is also applied to slimy bacterial exopolysaccharides responsible for ropy defects in milk, brines, and fermented vegetables. Their carbohydrate moieties influence water binding, texture, emulsion stability, and interactions with other food components. While of limited direct use as ingredients, they are studied for their role in texture defects and in the protective barriers of foods.