New Product Development
Ammonium carbonate (E503) is salt and is also known as hartshorn and baker’s ammonia. It is a leaving agent that is used for baked goods, such as cookies, lekuchen, flat biscuits, and crackers. These are not used in cakes since ammonium carbonate imparts bad smell. It doesn’t leave any salty or soapy taste. Ammonium carbonate …
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Butyrospermum Parkii also known as Shea butter is a type of vegetable fat derived from the fruit of a tree native to Africa, Butyrospermum parkii. Butyrospermum Parkii or Shea butter primarily consist of fatty acids such as stearic, oleic acids. Butyrospermum Parkii or Shea butter also consist of Vitamin E and Carotene. Butyrospermum Parkii or …
Food additives are widely used in food & beverage industry. Food additives helps to enhance the functionality of the food. They used in the form of emulsifier, thickening agent, stabilizer and emollient among others. Thereby, enhancing the texture and quality of the food products. Increase in demand for processed food has fuelled the market of …
Emulsifiers are hydrophilic and hydrophobic in nature. Emulsifiers are used across various industrial applications. Polyoxyethylene sorbitan monostearate is yellowish-brown emulsifier, which is obtained through the reaction between ethylene oxide, sorbitol along with anhydrides and commercially edible stearic acid, obtained from vegetable fats and oils. Polyoxyethylene sorbitan monostearate is commonly known as polysorbate 60 which is …
Monostarch phosphate is produced by integrating orthophosphate acid substituents with monostarch. It is one of the segments of modified starch used in various food products such as low-calorie margarine, milkshakes, food concentrates, thermized cottage cheese, puddings, cold jelly desserts, dressings, sauces, and soups. Monostarch phosphate with the salts of sodium triphosphate, potassium phosphate, or sodium …
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Lactic acid esters of mono- and diglycerides of fatty acids are also known by the synonyms such as lactic acid esters of mono- and diglycerides of fatty acids and lactoglycerides of fatty acids. The compound has waxy solid consistency with white to pale yellow color. Lactic acid esters of mono- and diglycerides of fatty acids …
Distarch phosphate is produced by integrating orthophosphate acid substituents with distarch. It is one of the segments of modified resistance starch utilized to stabilize the consistency of the food products such as pie fillings, frozen gravies, sauces, and soups when they are thawed or frozen. Distarch phosphate with the salts of sodium triphosphate, potassium phosphate, …
Brown HT is a synthetic brown coal tar diazo dye used as a substitute for caramel or cocoa colorant. It is a water-soluble artificial food colorant with a brow hue. It is also known as C.I. 20285, food brown 3, Edicol Brown HT, Hexacol Chocolate Brown HT, and chocolate brown HT. It has wide application …
Food additives are used to make flavours “sharper” as they acts as flavouring agents. Some common food additives include triammonium citrate, malicacid, fumaric acid, tartaric acid, etc. Triammonium citrate is a citrate salt in which all the three groups of carboxy are deprotonated and associated with the ammonium ions as the counter-cations.it is an inorganic …
Native starches is a carbohydrate which is obtained from cereals and tubers which is used for texturing various food products. Native starch is a fine white powder having natural taste and odor. Native starch is obtained by physical extraction, drying and purification of starch milk. Native starch have properties such as gelling and viscosity, water …