10 06, 2015

Reducing Agents

Reducing Agents Also known as mix reducers What are reducing agents? Reducing agents are very active compounds widely used in bakery formulations at the mixing step to modify the rheological properties of doughs and batters.1 Reducing agents are just the opposite of oxidizing agents. In a chemistry point of view, reducing agents cause [...]

9 06, 2015

Antioxidants

Antioxidants What are Antioxidants? Antioxidants are food additives used to slow lipid oxidation and other deleterious reactions. As a result, they help preserve food quality and shelf life. There are two categories: Natural: found in cereals, fruits, vegetables and nuts. They range from  phytochemicals (ferulic acid, gallic acid, flavonoids, catechins, carotenoids) to [...]

7 06, 2015

Calcium Propionate

Calcium Propionate What is Calcium Propionate? Calcium propionate is the calcium salt of propionic acid. It is a preservative commonly used in baked goods around the world, where it extends their shelf life by inhibiting the growth of spoilage microorganisms, namely mold and ropy bacteria.    Characteristics of calcium propionate include:  Chemical [...]

7 06, 2015

Adipic Acid

Adipic Acid What is Adipic Acid? Adipic acid is a dicarboxylic acid with the lowest acidity of commonly used food acids. It is a food additive which serves several functions in jams, beverages and baked goods. It’s used as an acidulant, pH regulator, flavoring, buffering and leavening agent.¹,² In baking, this acid [...]

7 06, 2015

pH

pH Also known as measure of acidity and alkalinity What is pH? The ‘pH’ is an acronym which stands for “potential of hydrogen.” It is a measure of the acidity or alkalinity of chemical substances and is most accurately assessed using a pH-meter. It's a key indicator in the food and chemical [...]

1 06, 2015

Mold

Mold What is Mold? Molds are multicellular fungi which are morphologically more complex than bacteria or yeast (single-celled fungi). In foods, they are one of the main causes of food spoilage and foodborne diseases. Molds are non-motile, filamentous, and branched microorganisms. Their cell walls are composed of cellulose, chitin or a combination [...]

Title

Go to Top