Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun Plural form of hydrocolloid.

Etymologies

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Examples

  • 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

  • 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 2010

  • 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

  • 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

  • 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

  • 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

  • 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

  • "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

  • • 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

  • 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 2009

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