Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
hydrocolloid .
Etymologies
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Examples
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Cellulose additives belong to a family of substances known as hydrocolloids that act in various ways with water, such as creating gels.
Why Wood Pulp Makes Ice Cream Creamier Sarah Nassauer 2011
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Good quality gluten-free bread can only be produced using a combination of various flours and polymeric substances such as hydrocolloids and proteins that together mimic the characteristics of gluten.
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Cellulose gives food "more water, more air, a creamy feeling in the mouth with less of other ingredients," and only a very small amount is needed, says Niels Thestrup , vice president of the hydrocolloids department for Danisco AS.
Why Wood Pulp Makes Ice Cream Creamier Sarah Nassauer 2011
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Meats are cooked sous vide, and the kitchen uses a full range of hydrocolloids to achieve desired textures.
What's the Next Big Restaurant? Katy McLaughlin 2011
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Ferran uses hydrocolloids and high-tech machines because they allow him to make a product taste more like what it is.
The Sorcerer’s Apprentices Lisa Abend 2011
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Ferran uses hydrocolloids and high-tech machines because they allow him to make a product taste more like what it is.
The Sorcerer’s Apprentices Lisa Abend 2011
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The company's sales of hydrocolloids had been rising 3% to 5% a year over the past decade, but in the past two years, sales are up about 6% to 8%.
Why Wood Pulp Makes Ice Cream Creamier Sarah Nassauer 2011
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"No hydrodolloids hydrocolloids," says the chef, referring to the gelling agents he relied on at Minibar.
Ardeo + Bardeo picks up a new chef Tom Sietsema 2011
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• Substances like hydrocolloids and liquid nitrogen allow Mr. Stupak to avoid the lengthy delays typical in a pastry kitchen and to conduct many experiments in a short period of time.
The Secrets Behind Edible Irony Katy McLaughlin 2010
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And, "if you want hot gels, you need to look to a whole group of hydrocolloids derived from algae, seaweed and even bacteria that use carbohydrates to stabilize mixtures, rather than a protein mash."
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