Flaxseed flour, or ground flaxseed, enhances the nutrition profile of baked goods by adding fiber, Omega-3 fatty acids and lignans. Flaxseed Flour Also known as Ground flaxseed, milled flaxseed, or linseed What is Flaxseed Flour? Flaxseed flour is a white powder made from grinding flaxseed. Origin Flax has been cultivated [...]
Flaxseed Also known as common flax and linseed What is Flaxseed? Flaxseed is a small, brownish oilseed with a pleasant nutty taste. Its unique health benefits are due to the high levels of omega-3 and omega-6 fatty acids. It is used as a substitute for eggs and fats in bakery products and [...]
Fish Allergy What is a Fish Allergy? Fish allergy is a subcategory of seafood allergies that stem from an allergic reaction to a low molecular weight and soluble protein called parvalbumin. This protein is found in a wide variety of finned fishes.1 Although many types of fish have this protein, the most [...]
Chelating Agent Also known as sequestrant, chelants, or metal scavengers What are Chelating Agents? Chelating agents are food additives that prevent oxidation and increase shelf life of baked goods. They sequester metals, preventing them from taking part in color or flavor deterioration. Chemically, chelating agents are organic compounds with a ring-like center which [...]
Brown Rice Flour What is Brown Rice Flour? Brown rice flour is obtained from dehulled whole-grain brown rice (Oryza sativa). It is gluten-free and a nutritious alternative to wheat flour. Brown rice is a rich source of: Fiber Vitamins E and B ?-orynazol Other phenolic compounds Origin Rice was first cultivated [...]
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 [...]
BHT is an antioxidant for preventing spoilage of fats and oils in baked goods. Butylated Hydroxytoulene Also Known As BHT What is BHT? BHT is a phenolic antioxidant used in the preservation of a wide variety of products, including shelf-stable baked goods. Origin BHT is a synthetically aromatic [...]
Butylated Hydroxyanisole (BHA) What is Butylated Hydroxyanisole (BHA)? Butylated Hydroxyanisole (BHA) is an effective antioxidant used in lipid-containing foods to prevent or delay oxidation. This preserves foods and extends shelf life. At room temperature, it forms a white or yellowish waxy solid with faint aromatic odor. BHA is widely used in: Baked [...]
Buckwheat Flour What is Buckwheat Flour? Buckwheat flour is a free-flowing white to gray powder with black speckles. It has good nutritional value and a unique taste which adds complexity to baked products. Traditionally, it’s used in pancakes, noodles and unleavened breads in Asia, Eastern Europe and United States. It is gluten [...]
Ascorbyl Palmitate What is Ascorbyl Palmitate? Ascorbyl palmitate is a food additive used as an antioxidant. It is an ester of ascorbic acid (Vitamin C) and palmitic acid.¹,² In baking, ascorbyl palmitate is used as an antioxidant or preservant to improve product shelf life of fat-based systems, like frostings and fillings. It [...]
