Tag: Stabilizing agent

In a 2019 study published in the journal *Polymers*, starch was cited as a cornerstone of the global food industry due to its diverse functional properties. But beyond its use as a common ingredient, what are the five functions of starch and why are they so critical for both industrial and biological processes?

The amount of dextrose in a typical portion of iodized salt is so minuscule—less than what's in a single celery stalk—that its health impact on most people is negligible. The seemingly odd inclusion of dextrose in salt has a specific purpose, and understanding this can alleviate concerns about this common food additive.

Cream of tartar, a dry, powdery substance found in the spice aisle, is actually the purified acidic byproduct of fermenting grapes into wine. The scientific name for this essential kitchen ingredient, potassium bitartrate, reveals the key elements of what does cream of tartar contain and why it's so useful in many baking applications.

Oral sucrose, a simple sugar solution, has been shown to reduce crying and distress in infants during painful procedures. In medical settings, this sweet-tasting liquid has specific therapeutic applications, prompting the question: what is sucrose used to treat?.