from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A substance that forms a gel with water.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Any material that forms a colloid (especially a gel) when mixed with water
  • n. Such a material, made from agar, used to make dental impressions

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a substance that forms a gel with water


Sorry, no etymologies found.


  • The Brown Seaweeds produce a different kind of hydrocolloid, algin, which is a polymer of guluronic and mannuronic acids.

    Chapter 7

  • He works with food scientists to develop new cooking techniques, enlisting a hydrocolloid manufacturer, for example, to identify compounds that let him infuse huge quantities of butter into mashed potatoes.

    What's the Next Big Restaurant?

  • Help Remedies bandages are made of a futuristic material called hydrocolloid.

    April 2008

  • Effect of hydrocolloid thickeners on the perception of savory flavors.

    On Food and Cooking, The Science and Lore of the Kitchen

  • The colloid from the seaweed, like agar referred to above, readily forms gels in hot water, and is thus referred to as a hydrocolloid.

    Chapter 7

  • The type of hydrocolloid used depends on the pH of the beverage and the required stability and mouthfeel, with whey based beverages formulated using gellan fum (Kelcogel), pectin (Genu) or cellulose gum

    FoodNavigator-USA RSS

  • Speaking to FoodNavigator, Bruce Hein, positioning manager, marketing-EMEA for hydrocolloid supplier CP Kelco, said interest in whey-based drinks is increasing around the globe, be it in Eastern or Western Europe, or in Asia Pacific.

    FoodNavigator-USA RSS

  • About 100-120 high level hydrocolloid executives from all parts of the globe attend the conference.

    Food IngredientsFIrst News

  • I have used hydrocolloid type plasters but like all these things they warn not to use them if diabetc, I also find vaseline helps prevent friction but I do remember a podiatrist in my early diabetic education course suggesting that diabetics should't use it.

    Discussion Forum - TuDiabetes

  • Researchers first encapsulated samples of Bioseutica's Entegard ™ by suspending the enzyme formulation in a stabilizing hydrocolloid gel, and then dehydrated the mixture in a modified version of EnWave's nutraREV® food dehydration technology.

    Marketwire - Breaking News Releases


Log in or sign up to get involved in the conversation. It's quick and easy.