10 06, 2015

Artificial Preservatives

Artificial Preservatives What are Artificial Preservatives? Artificial preservatives are chemical additives that can slow down or restrict food deterioration that caused by microorganisms and oxidation reactions.1 So in the baking and food industry, they are used in baking extend to shelf-life and preserve quality characteristics during transport and commercialization. Three main kinds [...]

7 06, 2015

Beta Carotene

Beta Carotene What is Beta Carotene? Beta carotene is a pro-vitamin A carotenoid naturally found in colorful vegetables and fruits. It is used in cereals, chips, dry cheese blends, crackers, frostings, bakery products, beverages, candies and fillings as a: Natural orange/yellow colorant Nutritional fortifier Antioxidant and stabilizer Commercially, it's available in two [...]

7 06, 2015

Ascorbyl Palmitate

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 [...]

7 06, 2015


Ascorbates What are Ascorbates? Ascorbates are alkaline salts of ascorbic acid (vitamin C) and a buffered alternative to ascorbic acid. It is a typical additive in foods, beverages and bakery products and can be used as a component of clean label formulations. The most common ascorbates in food are sodium ascorbate, calcium [...]

7 06, 2015


Annatto What is Annatto? Annatto is a natural orange-red food coloring derived from seeds of achiote tree (Bixa orellana), native to tropical areas. It is used to impart a yellow or orange color to foods such as cheese, bakery or meat products, soup mixes and beverages. More than 70% of natural food [...]

7 06, 2015

Sodium Bisulfite

Sodium Bisulfite Also known as Sodium Hydrogen Sulfite What is Sodium Bisulfite? Sodium bisulfite is a food additive, antioxidant, antibrowning and preservant. Upon heating in aqueous acidic media, it releases SO2. In dried fruits and jams, it acts as anti-browning agent by preventing enzymatic browning caused by polyphenol oxidase.1,2 In baking, sodium [...]


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