Tag: Moisture retention

According to the U.S. Food and Drug Administration (FDA), sodium tripolyphosphate is generally recognized as safe (GRAS) for consumption within prescribed limits. This versatile food additive, also known as STPP, is an inorganic salt that serves several critical functions in the modern food industry.

While sometimes mistaken for an industrial cleaner, food-grade trisodium phosphate (TSP) is a regulated and purified additive found in many processed food products. This guide will detail the various functions and applications, answering the question: what is trisodium phosphate used for in food?

According to food scientists, the use of glucose syrup in commercial food production dates back to the 19th century. This versatile ingredient, also known as corn syrup in North America, provides many key functional benefits that are essential for creating specific textures and prolonging shelf life in a wide array of food products.

According to food scientists, inverted sugar is a key ingredient used by professionals to enhance product quality. It is a liquid sweetener produced by breaking down sucrose, or table sugar, into its two component monosaccharides: glucose and fructose. This simple structural change unlocks a range of functional benefits, which are essential for creating professional-grade food products.

According to the Food and Drug Administration (FDA), potassium lactate (E326) is a Generally Recognized as Safe (GRAS) substance when used in accordance with good manufacturing practices. The food additive E326 is an organic salt widely used in the food industry for its multi-functional properties, including preservation and moisture retention.

Did you know that a simple glass of milk can transform a tough cut of red meat into a tender, flavorful dish? Using milk as a marinade is a centuries-old kitchen technique that uses the power of its mild acid to improve texture and moisture.

Did you know that glucose is only about 74% as sweet as regular table sugar, making it the secret weapon for controlling sweetness while manipulating texture? Understanding what glucose does in desserts is key for home bakers and professional confectioners alike to achieve a perfect, professional result.

Studies show that adding inulin can significantly improve the textural properties of certain baked goods, particularly gluten-free bread, by increasing crumb porosity and volume. This functional prebiotic fiber begs the question: what does inulin do in baking, and how can home bakers harness its unique properties?

Known for being approximately 45% as sweet as sucrose, trehalose powder is a natural disaccharide with remarkable stabilizing and protective properties used across various industries, including food, cosmetics, and pharmaceuticals.

According to the US Food and Drug Administration, sodium tripolyphosphate is a 'Generally Recognized as Safe' (GRAS) food additive, often used to improve the quality of meat products. It functions primarily by increasing the meat's water-holding capacity, which leads to a more juicy and tender final product after cooking.