Baking quality is a concept used by bakers to determine the potential of cereal flours (wholemeal and/or refined) in the manufacture of yeast-leavened breads and buns or chemically-leavened sweet goods such as cakes, waffles, muffins, cookies and related products.1

Emulsifier in food good or bad is designed in accordance with quantity

Food emulsifiers make the food very appealing as without emulsifier the water and the oil content in food will look separate, which will give very unappealing appearance.

Natural food emulsifiers are used in variety of foods.The most frequently used raw materials for emulsifiers include palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow. Egg happens to be the oldest emulsifier.

Egg is commonly used as natural food emulsifiers, but most food manufacturers today use glycerides obtained from palm oil, soybean oil, sunflower oil or tallow.

Food emulsifiers are chemical substances that help food ingredients, such as water and oil, to blend when mixing, forming an emulsion. Emulsifiers are also used...

An emulsifier is a molecule with one oil-friendly and one water-friendly end. Water friendly end in food emulsifier is called hydrophilic tail and oil-friendly end is called hydrophobic head.

Erythrosine, also known as Red No. 3, is an organoiodine compound and Natural Pigment, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2,4,5,7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.

Tea polyphenols are chemical compounds such as flavanoids and tannins found naturally in tea.

Propylene glycol esters of fatty acids is one of food emulsifier, also called E477 in the international standard.

In the case of a natural flavor, the original source must be a plant or animal. By contrast, the original source of an artificial flavor is a man-made chemical.

The chemicals in food react with oxygen in the air giving it an unpleasant taste and color. It makes the food go stale, and the oils and fats go rancid. Antioxidants help preserve the flavor of foods, which is one of the most important benefits of this food additive

One of those amino acids, l-cystine, is used as a base for the production of food and pharmaceutical chemicals. Its derivative, l-cysteine, is used as a dough relaxant and as a component in reacted meat flavors. Another derivative, n-acetyl-l-cysteine, is used in treatment of respiratory disorders.

Carnauba wax can produce a glossy finish and as such is used in automobile waxes, shoe polishes, dental floss, food products such as sweets, instrument polishes, and floor and furniture waxes and polishes, especially when mixed with beeswax and with turpentine.

Glycine is the amino acid that has a single hydrogen atom as its side chain. It is the simplest possible amino acid. Glycine is a colorless, sweet-tasting crystalline solid. It is the only achiral proteinogenic amino acid. It can fit into hydrophilic or hydrophobic environments, due to its minimal side chain of only one hydrogen atom. The acyl radical is glycyl.

The sources of antioxidants can be natural or artificial. Certain plant-based foods are thought to be rich in antioxidants. Plant-based antioxidants are a kind of phytonutrient, or plant-based nutrient.

Lecithin is used in a wide range of food products, including margarine, chocolate, breads and cakes, bubble gum, salad dressings and sauces.

Food emulsifiers are chemical substances that help food ingredients, such as water and oil, to blend when mixing, forming an emulsion.

Food additives are substances added to food during the production and packaging process to enhance their shelf life, texture, color, and taste. We are told that additives are dangerous and harmful to our health. But, there are some advantages of food additives. So, are food additives bad for us? Or, are food additives healthy?

With the development of the economy, people are increasingly pursuing the delicious food and promoting the rapid development of food additives.

Having worked with cake gel manufacturers and the bakery industry for years,Chemsino has built up vast and valuable experience. We have the knowledge to help you adjust and optimize your cake gel recipes, not just in terms of ingredients, but also in the production process.