Without hydrocolloids, many everyday products would lack texture, stability, and sensory appeal.
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See: The Hydrocolloid Glossary
For further reading: The Future of Food: How Hydrocolloids Can Help in Producing Lab-Grown
About the Editor
About the Chef Edmund: Chef Edmund is the Founder of Cape Crystal Brands and EnvironMolds. He is the author of several non-fiction “How-to” books, past publisher of the ArtMolds Journal Magazine and six cookbooks available for download on this site. He lives and breathes his food blogs as both writer and editor. You can follow him on Twitter and Linkedin.