In the face of growing clean label baking trends, lecithin is widely used as a natural additive and emulsifier in the baking industry. Found in food products such as chocolates, bread, sweet confectionery, salad dressings and dips, processed cheese and more, there's more than one reason to bake with it.What exactly is lecithin?Lecithin, Greek for [...]
Methylcellulose What is Methylcellulose? Methylcellulose (MC) is a food gum. A derivative of cellulose, it is a non-digestible fiber and non-allergenic. A distinct property of MC is its ability to form gels at high temperatures and reversing to a viscous liquid upon cooling. It's used in a wide range of baked goods [...]
Glyceryl Monostearate Also known as glycerol monostearate or monostearin What is Glyceryl Monostearate? Glyceryl monostearate (GMS) is an effective emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS is a thickening agent and a stabilizer. In baking, it is used [...]
Gelatin Also known as Gelatine What is Gelatin? Gelatin is a soluble protein which functions as a clear gelling agent and thickener in food products. It is extracted from animal collagen, bones or connective tissues or fish. It is a polymer of amino acids joined by peptide bonds Faintly yellow, tasteless and [...]
Agar Also known as Agar-Agar and Gelosa What is Agar? Agar is the dried colloidal polysaccharide extract of certain marine algae which finds use in the food industry for its ability to gel and hold water. A powdered form can be odorless or have a slight odor and is usually white or pale [...]
Pectin What is Pectin? Pectin is a substance found in plant cell walls that is commonly used as a food ingredient. It helps foods gel and stabilize. In baking, pectin is a polysaccharide that is used as a fat and/or sugar replacer to create lower calorie foods and bakery jams. [...]
Starch What is Starch? Starch is a carbohydrate found in many plants and is a large part of the human diet. It is a polysaccharide, with an abundance of glucose molecules. Whether in its original form, or as one of its derivatives, starch has a variety of uses in the food industry, [...]
Egg Yolk What is Egg Yolk? Egg yolk, made up of vitelline membrane and yolk, accounts for just under a third of an egg’s total weight. They are a highly bioavailable source of the carotenoid lutein, a deep yellow pigment which give baked goods a rich color.1 In baked goods, egg yolks: [...]
Guar Gum Also known as guaran or cluster bean What is Guar Gum? Guar gum is a gel-forming hydrocolloid obtained from the endosperm of the guar plant seed. It is a soluble dietary fiber, fat replacer and an effective additive in gluten free food products. Common uses of guar gum in the [...]
Emulsifiers What are Emulsifiers? Emulsifiers are surface-active ingredients that stabilize non-homogeneous mixes, like water and oil.1,2 When water and oil exist in a system, the oil eventually separates and floats to the top. To stop this, emulsifiers are used as an intermediary for water and oil. Various emulsifiers are used in foods [...]
