What kind of mixture(colloid) is a roux? 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?
I would suggest that a roux is a hydrocolloid.