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16 relations: Alginic acid, Bird's Custard, Carrageenan, Dietary Reference Intake, Jell-O, Kraft Foods, List of puddings, Natural gum, Phosphate, Pie, Pudding, Royal, Starch, Starch gelatinization, Thickening agent, Veganism.
Alginic acid
Alginic acid, also called algin or alginate, is a polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum.
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Bird's Custard
Bird's Custard is the brand name for the original powdered, egg-free imitation custard powder, now owned by Premier Foods.
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Carrageenan
Carrageenans or carrageenins (from Irish, "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds.
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Dietary Reference Intake
The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the Institute of Medicine (IOM) of the National Academies (United States).
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Jell-O
Jell-O is a registered trademark of Kraft Foods for varieties of gelatin desserts (fruit gels), puddings, and no-bake cream pies.
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Kraft Foods
Kraft Foods Group, Inc. is an American grocery manufacturing and processing conglomerate headquartered in the Chicago suburb of Northfield, Illinois, part of the Kraft Heinz Company.
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List of puddings
This is a list of notable puddings.
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Natural gum
Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution’s viscosity, even at small concentrations.
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Phosphate
A phosphate is chemical derivative of phosphoric acid.
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Pie
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish.
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Royal
Royal may refer to.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Starch gelatinization
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.
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Thickening agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.
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Veganism
Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.
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