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HYDROCOLLOIDE [1 record]
Record 1 - internal organization data 2015-02-23
Record 1, English
Record 1, Subject field(s)
- Chemical Elements and Compounds
- Food Additives
- Dentistry
Record 1, Main entry term, English
- hydrocolloïd
1, record 1, English, hydrocollo%C3%AFd
correct, noun
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 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. 2, record 1, English, - hydrocollo%C3%AFd
Record 1, French
Record 1, Domaine(s)
- Éléments et composés chimiques
- Additifs alimentaires
- Dentisterie
Record 1, Main entry term, French
- hydrocolloïde
1, record 1, French, hydrocollo%C3%AFde
correct, noun, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Colloïde dont l'une des phases est l'eau [...] 2, record 1, French, - hydrocollo%C3%AFde
Record number: 1, Textual support number: 1 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). 3, record 1, French, - hydrocollo%C3%AFde
Record number: 1, Textual support number: 1 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. 3, record 1, French, - hydrocollo%C3%AFde
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Elementos y compuestos químicos
- Aditivos alimentarios
- Odontología
Record 1, Main entry term, Spanish
- hidrocoloide
1, record 1, Spanish, hidrocoloide
correct, noun, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Coloide cuya fase de dispersión es el agua. 1, record 1, Spanish, - hidrocoloide
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