Malic Acid Also known as alpha hydroxy organic acid, hydroxybutanoic acid or hydroxysuccinic acid What is Malic Acid? Malic acid is one type of dicarboxylic acid and is the predominant acid in apples and other fruits. It is a multifunctional food additive that is used in the following food and beverage categories: [...]
Wheat Kernel What is the wheat kernel? The wheat kernel, or wheat berry, is the grain portion of the wheat plant and the source of flour. It consists of three main parts—the endosperm, bran and germ—which are usually separated for different flours and uses. There are over 30,000 wheat varieties, the most [...]
Sorbic Acid What is Sorbic Acid? Sorbic acid is the most common food preservative against molds, bacteria, fungi, and yeasts. It is favored for its organoleptic neutrality, safety, and efficacy in low moisture foods such as cheeses, and bakery.1 Sorbic acid is a carboxylic acid that is slightly soluble in water and [...]
By Katie Jones Slice of Key Lime Pie The winter weather prompted us to head south to Florida from Minnesota as the temperatures dipped to the single digits. Florida’s forecast = 85oF and sunny! As a bonus I knew I could park my Travel Trailer at my family’s home and do some [...]
Crumb Analysis What is Crumb Analysis? Crumb analysis is the visual quantification of the sliced surface area of a baked product. This technique is used to observe the internal cellular structure of yeast- and chemically-leavened products to help assess their texture, sensory and eating qualities.1 Main attributes determined by crumb analysis of [...]
Polyunsaturated Fat (PUFA) Also known as omega-3, omega-6 fats What is Polyunsaturated Fat? Polyunsaturated fats are triglycerides of fatty acids that contain more than one double bond (C=C). They occur in liquid form at room temperature. Despite their susceptibility to oxidation, polyunsaturated fats are added to foods and baked products for their [...]
Lard Also known as pork fat What is Lard? Lard is a white, soft fat obtained from pigs. It has a distinctive flavor and unique crystal structure which enhances flakiness in pie crusts. Its high smoke point makes it popular for frying and cooking applications.1 Similar to other fats, lard is a [...]
Honey What is Honey? Honey is a sweet, viscous substance produced by honey bees (Apis Mellifera) feeding on nectar or secretions of plants. It is one of the earliest sweeteners used in baking. The main carbohydrates present in it are glucose and fructose.1 It can be classified according to its source: Nectar [...]
High Fructose Corn Syrup Also known as glucose-fructose syrup or high fructose maize syrup What is High Fructose Corn Syrup? High fructose corn syrup (HFCS) is a versatile alternative sweetener to sucrose. It is a product of hydrolyzed corn starch and is made up of glucose and fructose units in different ratios.1,2 [...]
Gums Also Known as Hydrocolloids What are Gums? Gums, or hydrocolloids, are hydrophilic, non-starchy carbohydrate polymers. They are used in food and bakery products as viscosity enhancers and gelling agents and to impart desirable textural and sensory properties. They can serve as dietary fiber ingredients, as well as extend shelf life due to [...]
