from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Plural form of hydrocolloid.


Sorry, no etymologies found.


  • 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

  • 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.

    Food IngredientsFIrst News

  • 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

  • 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

  • Meats are cooked sous vide, and the kitchen uses a full range of hydrocolloids to achieve desired textures.

    What's the Next Big Restaurant?

  • "No hydrodolloids hydrocolloids," says the chef, referring to the gelling agents he relied on at Minibar.

    Ardeo + Bardeo picks up a new chef

  • 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

  • • 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

  • 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."

    A Recipe for Escapism

  • Our particular class was centered around the hydrocolloids pectin and methocellulose.

    4 Things Everyone Can Learn from a little Food Science


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