The pâté traditionally used in cooking is a food used, in essence, as an appetizer, side dish or as an ingredient in a more elaborate recipe. It is a consistent paste that makes it very versatile and is made mainly from animal fat and liver, flavored with different seasonings...

Both are hydrocolloids from red algae that are used as ingredients in the food industry. However, in spite of their common vegetable origin, we can see some differences between both: Firstly, the species of algae from which each comes are different; while agar comes from the red algae species...

Hydrocolloids are a heterogeneous group of polymeric substances that mostly include polysaccharides and a number of proteins. Its name comes from the Greek word hydro (water) and kolla (glue). Upon contact with water, it gets ‘trapped’ within its branched, polymeric structure, creating viscous dispersions or gels. This provides the...