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hydrocolloid - definition and meaning
Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
noun A substance that forms a gel with water.
noun The gel that is so formed.
from Wiktionary , Creative Commons Attribution/Share-Alike License.
noun Any material that forms a colloid (especially a gel ) when mixed with water
noun Such a material, made from agar , used to make dental impressions
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
noun a substance that forms a gel with water
Etymologies
Sorry, no etymologies found.
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Examples
The Brown Seaweeds produce a different kind of hydrocolloid , algin, which is a polymer of guluronic and mannuronic acids.
Chapter 7 1991
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? Katy McLaughlin 2011
Help Remedies bandages are made of a futuristic material called hydrocolloid .
Help Remedies: A Fresh Approach to Medicine 2008
Help Remedies bandages are made of a futuristic material called hydrocolloid .
April 2008 2008
Effect of hydrocolloid thickeners on the perception of savory flavors.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
Effect of hydrocolloid thickeners on the perception of savory flavors.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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 1991
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 stephen.daniells@decisionnews.com 2010
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 stephen.daniells@decisionnews.com 2010
About 100-120 high level hydrocolloid executives from all parts of the globe attend the conference.
Food IngredientsFIrst News 2010
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