Sunday, March 25, 2012

Food additives

Glycerol monostearate - Wikipedia, the free encyclopedia
  • a colorless, odorless, and sweet-tasting flaky powder that is hygroscopic
  • Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier
  • It occurs naturally in the body as a by-product of the breakdown of fats, and is also found in fatty foods.
  • GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent
Stabiliser (food) - Wikipedia, the free encyclopedia
  • stabiliser is an additive to food which helps to preserve its structure.
  • For example it is used in preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam and yogurt.
Focusing On Preservatives: How They Keep Food Fresh
  • What do preservatives do? They keep foods fresh and inhibit the growth of bacteria, yeasts or molds.
  • Preservatives can be grouped into three general types: antimicrobials that block growth of bacteria, molds or yeasts; antioxidants that slow oxidation of fats and lipids that leads to rancidity, and a third type that fights enzymes that promote the natural ripening that occurs after fruits or vegetables are picked. : What are emulsifiers and why are they used ?
  • Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.
  • Some common applications of emulsifiers
  • In bread emulsifier added to the dough is enough to achieve an enhanced volume, a softer crumb structure and a longer shelf-life
  • In Chocolate emulsifiers are added to provide the right consistency of the chocolate, so it can be moulded into plates of chocolate, chocolate bars etc.

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