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- W4313309549 abstract "The ability to use hydrocolloids to control food shape and size is common knowledge. This chapter begins by defining size and shape and emphasizes round and spherical shapes, along with the means to estimate/calculate roundness and sphericity. It also illustrates other shapes, geometrical and irregular. The chapter then explains how to obtain different food shapes using different molds for setting and other techniques, such as flow of a preset gel through silicone tubes and simultaneous cooling of an agar-agar or other gelling agent solution to obtain a noodle (spaghetti) shape. It further includes a description of cutting techniques for gels or foods that are created with the help of hydrocolloids, as well as spherification to produce spherical and ellipsoid shapes (e.g. artificial salmon eggs), and different illustrations of these foods' appearance." @default.
- W4313309549 created "2023-01-06" @default.
- W4313309549 date "2022-12-30" @default.
- W4313309549 modified "2023-09-26" @default.
- W4313309549 title "Use of Hydrocolloids to Control Food Size and Shape" @default.
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- W4313309549 doi "https://doi.org/10.1002/9781119702139.ch1" @default.
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