hydrocolloids
Water-binding food additives
Hydrocolloids are substances that form gels or thick solutions when combined with water.
The term covers a range of gums, starches, and proteins used to thicken, stabilize, or texturize food products: xanthan gum and other hydrocolloids keep salad dressing from separating.
In wound care, hydrocolloid bandages contain gel-forming agents that maintain moisture and promote healing.
Algae-derived gelling substance
- gelatinCollagen-derived thickening protein
- pectinFruit-based setting substance
- alginateSeaweed-derived gelling agent
- gelationTransition to gel state
jellification · solidify · congeal · coagulate · aspic · gel · bloom · setting
Polysaccharide food additive
- guarLegume producing industrial thickener
- starchComplex plant carbohydrate
- cellulosePlant wall polysaccharide
- cornstarchMaize-derived thickening powder
arrowroot · tapioca · thickener · viscosity · consistency · gelatinization · slurry · roux
Multi-unit sugar polymers
- biopolymersPolymers produced by organisms
- macromoleculesVery large molecular structures
- emulsificationDispersing one liquid in another
- dispersionScattering across space
adsorption · crosslinking · swelling · extrusion · stabilization · biocompatibility · pharmaceutics · encapsulation
Oral texture perception
- creaminessSmooth, velvety quality
- smoothnessFreedom from irregularity
- spreadabilityEase of spreading
- slipperinessLack of grip
chewiness · springiness · sponginess · silkiness · velvety · lubricity · tackiness · pliability
agar
Algae-derived gelling substance
- gelatinCollagen-derived thickening protein
- pectinFruit-based setting substance
- alginateSeaweed-derived gelling agent
gelation · jellification · solidify · congeal · coagulate · aspic · gel · bloom · setting · demoulding
xanthan
Polysaccharide food additive
- guarLegume producing industrial thickener
- starchComplex plant carbohydrate
- cellulosePlant wall polysaccharide
cornstarch · arrowroot · tapioca · thickener · viscosity · consistency · gelatinization · slurry · roux · sauce
polysaccharides
Multi-unit sugar polymers
- biopolymersPolymers produced by organisms
- macromoleculesVery large molecular structures
- emulsificationDispersing one liquid in another
dispersion · adsorption · crosslinking · swelling · extrusion · stabilization · biocompatibility · pharmaceutics · encapsulation · surfactant
mouthfeel
Oral texture perception
- creaminessSmooth, velvety quality
- smoothnessFreedom from irregularity
- spreadabilityEase of spreading
slipperiness · chewiness · springiness · sponginess · silkiness · velvety · lubricity · tackiness · pliability · suppleness
foams
Froths with bubbles
- emulsionsStable mixtures of immiscibles
- encapsulationSurrounding on all sides
- caviarCured fish eggs
ravioli · noodles · films · aioli · dressings · glazes · toppings · chef · plating