MISCELLANEOUS INGREDIENTS

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MISCELLANEOUS INGREDIENTS

CHELATING AGENT

EDTA

Only effective when the usage level is low

Acidulants

Effective for calcium, magnesium and sodium

Bind with metal ions thus make them unavailable for destructive reactions such as discolouration & rancidity

LEAVENING AGENT

Steam

Yeast

By product: CO2

Fermentation starts when yeast acts on sugar

Through fermentation process

Baking powder/ baking soda

Releasing CO2 during expansion

Powder/ soda mix with acid

Air

Forming foam when air bubble is incoporated

Through vigorous mixing

Substances that results in expansion of dough & batter through releasing of gases within mixture

HUMECTANTS

Polydextrose

Reduce the migration of water molecules

Has slightly bitter taste

Attracts the water

Lower the aw

Lower the equilibrium vapour pressure of food

Sorbitol

Propylene glycol

Glycerine

Suitable for sweet or bland taste of food

Help the fruit pieces to remain soft in frozen desserts

Depress the freezing point

To lower the vapour pressure of food thus retaining moisture

Used in dried foods such as dried fruits, jelly candy, fruit fillings

Hygroscopic substance which promotes the retention of water thus keeping the product moist.

ANTICAKING AGENT

Examples

Sodium aluminosilicate

Talcum powder

Bentonite

Calcium stearate

Calcium carbonate

Calcium silicate

Functions

adsorb excessive moisture

Coat the particles to make them water repellent

Prevent formation of clumps