Category: Ingredient science

Dextrose, a simple sugar chemically identical to glucose, is a staple ingredient across numerous industries, from food and beverage to pharmaceuticals. Because of its versatility and cost-effectiveness, it serves multiple functions beyond mere sweetness, including preservation, texture enhancement, and a powerful energy source.

Cheesecake has been a beloved dessert for centuries, with recipes tracing back to ancient Greece. A staple in classic recipes, sugar plays a vital role in both the flavor and texture of cheesecake. But is cheesecake made with sugar in every variation, and what happens when you substitute it?

While the raw canola seed and meal are rich in polyphenolic compounds, the majority of commercially sold canola oil has very little to none. This is primarily due to the refining process, which strips the oil of these beneficial antioxidants.

For centuries, olive oil has been celebrated for its health and cosmetic benefits, but in the world of modern skincare, the definition of an "active" ingredient is quite precise. This often leaves consumers wondering: Is olive oil an active ingredient, or is its role more complex?

In a head-to-head volume comparison, a cup of whole wheat flour actually weighs less than a cup of all-purpose flour, a fact that surprises many home bakers. This phenomenon is due to the difference in particle size and composition between the two types of flour.

Though derived from plants, INS 466, also known as Sodium Carboxymethyl Cellulose, is a semi-synthetic food additive that has undergone significant chemical modification. It is not found in nature in its final form and is widely used across the food industry as a thickener and stabilizer.

According to culinary experts, the vibrant, zesty flavor of a classic green enchilada sauce is a direct result of its high acidity. Yes, green enchilada sauce is indeed acidic, primarily due to the inclusion of tomatillos, which are naturally more tart than ripe tomatoes. This characteristic tang is not a flaw, but a prized feature that defines the sauce's distinctive taste profile.

Did you know that xanthan gum E415 was discovered in the 1960s by a USDA research team and is now one of the most widely used food additives globally? This ingredient, a polysaccharide produced via fermentation, is prized for its ability to thicken, stabilize, and emulsify a vast array of food and industrial products.

Over five decades ago, magnesium stearate was already widely used in food, pharmaceutical tablets, and capsules. So, what do you use magnesium stearate for, and why is this unassuming, fine powder so essential to modern manufacturing processes today?

According to a 2018 study on supermarket products, the average sugar content in cakes was 36.6 g per 100 g, revealing a wide range of content, so what is a normal amount of sugar in a cake that you bake at home?