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MISCELLANEOUS INGREDIENTS (Chelating agents (trace metal (copper, nickel,…
MISCELLANEOUS INGREDIENTS
Humectans
hygroscopic substances
promotes retention of water
keep food product moist
examples
glycerine
dried fruits
propylene glycol
polydextrose
Anticaking agents
adsorbing excess moisture
coating particles and make water repellent
Examples
calcium silicate
sodium aluminosilicate
calcium carbonate
calcium stearate
microcrystalline cellulose,
tricalcium phosphate,
Chelating agents
bind with the metal ions and prevent destructive reaction
trace metal
copper
nickel
iron
can catalyze oxidation leading to oil rancidity
metal ions promote deteriorative reactions in foods
Example
Sodium phosphate
sodium citrate
adding sequestrants
Leavening agents
ability to rise and increase in volume
causing expansion of doughs and batters by the release of gases
achieved by the process of fermentation, which releases carbon dioxide gas
Examples
Baking powder
single-acting baking powder
slow-acting baking powder
double-acting baking powder
Baking soda
produce CO2 when mixed with acid
NaHCO3
added in sufficient amount to prevent bitter or soapy taste