Cheese comes in an incredible variety of textures, flavors, and aromas, offering something for everyone. From soft and spreadable to hard and crumbly, mild and creamy to sharp and tangy, the possibilities are endless. This vast variety allows it to
Ever cracked open a can of your favorite fizzy drink and decided to give the ingredients list a quick scan? If you have, chances are you’ve come across the mysterious-sounding “phosphoric acid.” What on earth is it, and what’s it
If you’ve just noticed Polysorbate 80 on a food label and are curious about its function, you’re not alone. Polysorbate 80 is a common food ingredient with numerous applications in the food business. It is a synthetic molecule with emulsifying
Sodium metabisulfite is a chemical compound commonly used in the food industry for several purposes, so individuals might seek information about it. Sodium metabisulfite is a relatively common food additive, but many people are not familiar with what it is or
Have you ever picked up a box of cereal, glanced at the ingredient list, and found a mysterious-sounding compound like ‘trisodium phosphate’ listed there? If you’re like many people, this discovery can leave you with questions, and even a touch
Tertiary Butylhydroquinone, or TBHQ for short, is a synthetic antioxidant that plays a crucial, albeit inconspicuous, role in many foods we enjoy today. Yes, that means TBHQ does not occur naturally in significant amounts in foods. This unassuming compound might not be a household name, but its presence is pervasive, contributing to the extended shelf life and preservation of countless food products.
Lecithin, derived from the Greek word “lekithos,” meaning “yolk of an egg,” is a naturally occurring compound found in foods such as soybeans, eggs, and sunflower seeds; notably, it is most commonly sourced from soybeans in commercial production.
Polyglycerol polyricinoleate or PGPR is a food emulsifier derived from the seeds of the castor oil plant. With its excellent emulsifying properties, PGPR effectively combines fat and water-based ingredients, ensuring they remain mixed without separation. In chocolate production, PGPR plays a crucial role in creating a desirable smooth and creamy texture by effectively binding cocoa solids and cocoa butter together.
Oily foods can naturally become rancid if left in the air for an extended period of time, resulting in discoloration, unpleasant flavors, and aromas. Rancidity occurs due to the oxidation of unsaturated molecules found in natural fats, oils, essential oils,
Traditional emulsifiers for ice cream production include egg yolks. They contain lecithin, a natural emulsifier that aids in uniting the molecules of fat and water to produce a creamy and smooth texture. Egg yolks are a common ingredient in custard-based recipes because they give ice cream a richness and depth of flavor.