Functional Additive Flashcards
Alginates/alginic acid
stabilizer/thickener
extracted from seaweed; potassium alginate (salt)
calcium silicate
anticaking agent
carob bean gum
thickener, stabilizer
hydrocolloid-swells in water
cellulose
stabilizer/thickener; not a true emulsifier but used in semi-permanent emulsions
corn syrup
humectant
cornstarch, modified
anticaking, drying, processing aid
diglycerides
emulsifier
gelatin
stabilizer, thickener, texturizer
comes from beef
glycerine/glycerol
humectant
guar gum
thickener/stabilizer
comes from a seed
gum arabid
thickener/stabilizer
comes from acacia plant
gum ghatti
thickener/stabilizer
comes from plant
hydrogen peroxide
bleaching agent
often used to bleach flour
invert sugar
humectant, inhibits crystallization
candy
also used in flavor
karaya gum
thickener/stabilizer
lecithin (phosphatidylcholine)
emulsifier
occurs naturally in eggs and soybean oil
mannitol
anticaking, texturizer, stabilizer
also used in flavor
monoglycerides
emulsifier
papain
texturizer
enzyme used to tenderize meats
pectin
stabilizer, thickener, texturizer
polyphosphates
pH control
used in meat to increase water holding capacity
potassium chloride
gelling agent, salt substitute, seasoning agent, thickener, yeast food-usually in product for one of these reasons
propylene glycol
emulsifier, humectant, stabilizer, thickener, texturizer
often found in salad dressing
silicon dioxide
anti-caking
often added to salt
sodium aluminum sulfate
leavening agent
produces CO2 when mixed with sodium bicarbonate and water
sodium bicarbonate
leavening agent
produces CO2 when mixed with acid and water
sorbitan monostearate
emulsifier, stabilizer, thickener
whipped toppings, cake mixes
sorbitol
humectant, stabilizer, thickener
also used in flavor
tartaric acid
acidifier
cream of tartar
tocopherols
antioxidant
