MISCELLANEOUS
INGREDIENTS

Functions

Prevent formation of clumps

Coat the particles to make them water repellent

adsorb excessive moisture

Examples

Calcium silicate

Calcium carbonate

Calcium stearate

Bentonite

Talcum powder

Sodium aluminosilicate

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

Examples

Glycerine

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

To lower the vapour pressure of food thus retaining moisture

Depress the freezing point

Help the fruit pieces to remain soft in frozen desserts

Suitable for sweet or bland taste of food

Propylene glycol

Sorbitol

Polydextrose

Lower the equilibrium vapour pressure of food

Lower the aw

Attracts the water

Has slightly bitter taste

Reduce the migration of water molecules

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

Examples

Air

Through vigorous mixing

Forming foam when air bubble is incoporated

Baking powder/ baking soda

Powder/ soda mix with acid

Releasing CO2 during expansion

Yeast

Through fermentation process

Fermentation starts when yeast acts on sugar

By product: CO2

Steam

Functions

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

Examples

Acidulants

Effective for calcium, magnesium and sodium

EDTA

Only effective when the usage level is low