31 10, 2022

Icing Stabilizers

Icing Stabilizers What are icing stabilizers? Icing stabilizers are food additives added to buttercreams, frostings, icing and glazes to provide foam or emulsion stability, elasticity, and anti-sticking or setting properties. They are commonly produced from hydrocolloids, gums, polyglycerols esters fatty acids, sorbates and other emulsifiers.1 Stabilizers play a key role in product [...]

3 04, 2018

BAKED in Science S2E9: American Society of Baking 2018 Innovation Awards

These are the American Society of Baking 2018 Innovation Awardees: Remove chlorinated flour and aluminum from your cake ingredient label? In this interview, Chuck Galliher from Puratos discussed how Tegral Silver Layer Cake uses the fundamentals of hydration to create a system that can hold up to the sugar and fats in a typical high [...]

7 06, 2015

Carrageenan Gum

Carrageenan Gum What is Carrageenan Gum? Carrageenan gum is a naturally-occurred family of marine polysaccharide obtained from seaweed. They are considered water-soluble dietary fibers. Carrageenans are an excellent alternative to animal-based thickeners such as gelatin. They are used in foods such as baked goods, frozen dough, ice cream, yogurt, cheese or soy [...]

7 06, 2015

Acetylated Monoglycerides (AMG)

Acetylated Monoglycerides (AMG) What are Acetylated Monoglycerides (AMG)? Acetylated monoglycerides (AMG) are non-ionic surfactants widely used in baking and other food formulations. Chemically, they are acetic acid esters of monoglycerides whose properties depend on the composition of the monoglyceride and the degree of acetylation. Various food systems use acetylated monoglycerides, such as: [...]


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