n
A substance used to catalyze the vulcanization of rubber.
n
A food additive used to increase acidity or to give a tart taste
n
(construction) A structural defect resulting from the degradation of poor quality concrete.
n
Alternative spelling of anticaking agent [Any substance added to another product to prevent it from forming lumps.]
n
Any food additive added to prevent excessive effervescence
n
A dry leavening agent used in baking; a mixture of baking soda, an acid (often cream of tartar) and starch to keep it dry; when wetted, carbon dioxide is released.
n
Any of several processes to protect steel against rust.
adj
(nonstandard, non-native speakers' English) Calcified.
adj
Hardened from the deposit of calcium salts.
adj
(chemistry) Decomposing to create a greater volume of carbon than the volume of the original material
n
exfoliation of the skin using a chemical agent
n
A form of autoclave, used to sterilise surgical instruments, that incorporates steam, alcohol and formaldehyde under pressure
n
A material used to remove silver halide crystals from film between developing and fixing, or to remove other material from various surfaces
n
Any compound added to a food product in order to retain or enhance its colour during storage or cooking.
adj
Describing a material whose asphalt content has been removed or reduced
n
The reversal of colouration; bleaching
adj
From which pigment has been removed
adj
From which the gas has been removed
v
To convert from a gel to a liquid.
adj
From which, traces of metal have been removed (by demetallation)
n
(metallurgy) The undesirable removal of zinc from zinc-containing alloys by a chemical reaction, as when red rot occurs in brass due to presence of acids.
n
An edible carbohydrate gel that provides energy for exercise and promotes recovery in endurance sports.
n
Any food additive added to react with pectin and give the food product a stronger structure.
n
A food additive added to flour in order to improve its properties.
n
Any substance that will produce a foam under specified conditions
n
Any non-food substance added to food in order to improve its flavour, appearance or shelf life
n
Any substance added to a processed food in order to extend its shelf life
n
Any gel intended for a particular cosmetic use, such as for styling the hair.
n
Alternative form of gellant [A gelling or thickening agent.]
n
conversion into gelatin or jelly-like substance
n
Any substance that gelatinizes another.
n
Any substance capable of forming a gel.
n
Any gelled suspension made for culinary purposes.
n
A gelling or thickening agent.
n
any substance added to a food product to provide the texture of a gel
n
a substance that is added to a powder to improve its flowability.
n
Any substance that promotes the retention of water, especially one used to keep a food product moist.
n
any substance added to flour in order to improve some aspect of its performance
adj
Tending to leave an incrustation on a boiler or other container when the containing water evaporates.
n
Any agent that promotes leavening.
n
The process by which something is leavened.
n
Any organism or substance added to a food product (such as dough or batter) that makes it rise when cooked.
n
Any of various products, prepared by physical or chemical treatment of starch, that are used as food additives
n
The act of something being mothballed: taken out of service and stored for possible later use.
n
A chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity.
n
A food supplement created to provide a greater share of protein than natural nutrition.
n
The recovery of pigmentation after its loss.
n
Any chemical compound used to promote ripening.
n
Something added to food to change its physical texture.
n
any substance used to increase viscosity, especially of a food product
n
Synonym of vanishing spray
n
A wetting agent or surfactant.
n
A substance, such as a surfactant, that reduces the surface tension of a liquid, allowing it to spread across and penetrate the surface of a solid.
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