Miscellaneous Food Ingredients

Used to prevent the formation of lumps and for easing packaging, transport, and consumption

Absorb excessive moisture

Additives present in many commercial salts

Examples

Calcium stearate

Salts

Calcium silicate (CaSiO3)

Calcium carbonate

Magnesium carbonate

Lactose

Talcum powder

Tricalcium phosphates

Stearic acid

Sodium dioxide

Application

Sugar products

Flour

Beer

Powdered egg

Hygroscopic substance that promotes retention of water

Keep products moist

Bind the moisture that is contained in the food and and absorb moisture from the air

Prevents foods from drying out and stops the sugar contained in confectionery from crystallizing

Reduce vapor pressure

Examples

Glycerine

Lower vapor pressure of food

Has sweet taste

Maintain the softness of products

Depress the freezing point of food

Sorbitol

Polydextrose

Matter of taste

Propylene glycol

Slightly bitter taste

Choice for strongly flavoured products

Application

Dried fruits

Jellies

Jam

Frozen dessert

Food additives that prevent oxidation and increase shelf life of baked goods

Bind with metal ions for making them unavailable for destructive reactions

To make them unavailable for the destructive reactions

Binds metal ions

Catalyse oxidation

Combine with organic substance

Cause discoloration

Off-flavor

Formation of struvite crystal

Examples:

Ethylenediaminetetraacetic acid (EDTA)

Very low usage level make it more effective

Polyphosphates

Organic acids

Citric

Tartaric

Applications

Canned products

Carbonated beverages

Mayonnaise

Baking mixes

Salad dressings

Substance that lead to expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure.

Agents such as air, steam, yeast, baking
powder and baking soda

Incorporation with air

Achieved by vigorous mixing incorporate
air bubbles producing foams

Examples

Biological Leavening Agent

Yeast

Chemical Leavening Agents

Baking Soda and Baking Powder

Single-acting baking powders

Containing tartaric acid or cream of tartar

Slow-acting baking powders

Containing phosphates

Double-acting baking powders

1st action

Gas is released when baking soda
in powder react with acidic liquid.

2nd action

Gas is released when batter is heated in oven or on a griddle

Vaporous Leavening Agent

Steam

Applications

Bread

Cake

Cookies