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GELATIN PLANT [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2015-02-23

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
  • Dentistry
OBS

A hydrophilic colloidal material used largely in food products as emulsifying, thickening and gelling agents. They readily absorb water, thus increasing viscosity and imparting smoothness and body texture to the product, even in concentrations of less than 1%. Natural types are plant exudates(gum arabic), seaweed extracts(agar), plant seed gums or mucilages(guar gum), cereal gums(starches), fermentation gums(dextran), and animal products(gelatin). Semisynthetic types are modified celluloses and modified starches. Completely synthetic types are also available, e. g., polyvinylpyrrolidone. Most are carbohydrate polymers, but a few, such as gelatin and casein, are proteins.

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
  • Dentisterie
DEF

Colloïde dont l'une des phases est l'eau [...]

CONT

Hydrocolloïde [...] Polysaccharide à haut poids molecular comportant des zones hydrophobes et hydrophiles, qui lui assurent des propriétés d'émulsifiants et d'épaississants pour les éléments localisés dans la phase aqueuse d'un produit alimentaire. La plupart sont des molécules chimiquement neutres, seuls quelques-uns se comportent comme des polyanions (carraghénanes). Selon leur origine, ils se classent en cinq catégories : substances extraites de productions alimentaires (amidons, caséines, gélatines); substances créées ou modifiées par voie chimique (celluloses modifiées, PVP); substances extraites de végétaux marins : algues (agar-agar, alginanes, carraghénanes); substances extraites de végétaux (gomme arabique, pectines); substances sécrétées par des microorganismes (xanthanes, scléroglucanes).

OBS

Ces produits - naturels ou industriels - sont employés à titre d'additifs - à des taux usuels variant de 0,1 à 1,0% - pour conférer à des préparations alimentaires une viscosité ou une gélification.

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Aditivos alimentarios
  • Odontología
DEF

Coloide cuya fase de dispersión es el agua.

Save record 1

Record 2 2014-06-09

English

Subject field(s)
  • Sugar Industry
  • Chocolate and Confectionery
CONT

The marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, flavourings, and sometimes colouring, whipped to a spongy consistency. Some marshmallow recipes call for eggs. This confection is the modern version of a medicinal confection made from Althaea officinalis, the marshmallow plant.

French

Domaine(s)
  • Sucrerie (Industrie de l'alimentation)
  • Confiserie et chocolaterie

Spanish

Save record 2

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