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Sorbitol; Past and future!

Profile of Sorbitol The Global Sorbitol Market is expected to reach USD 3.99 billion by 2020, according to a new study by Grand View Research, Inc. Sorbitol is a preferred substitute for sugar in food and beverages owing to lower caloric values and natural sweetening properties. Additionally, increasing health awareness among consumers worldwide is expected to fuel […]

Chemical analysis of Sorbitol

SORBITOL Ref: FAO  Prepared at the 46th JECFA (1996), published in FNP 52 Add 4 (1996) superseding specifications prepared at the 33rd JECFA (1988), published in FNP 38 (1988). Metals and arsenic specifications revised at the 57th JECFA (2001). An ADI ‘Not specified’ was established at the 26th JECFA (1982). SYNONYMS : D-Glucitol, D-sorbitol, sorbit, […]

Application and effectivity of ammonium bicarbonate

Ammonium bicarbonate applications LEAVENING REACTION Ammonium bicarbonate (ABC) is a preferred chemical leavening agent for baking many cookies and crackers. Its self-contained leavening action doesn’t require a leavening acid. At room temperature, when dissolved in dough, batter or water, ammonium bicarbonate begins to dissociate and slowly release ammonia, carbon dioxide and water. However, when the […]

ِAmmonium bicarbonate or baking powder?

Advantages of using Ammonium bicarbonate   Baking ammonia is a chemical leavening agent that is considered “the precursor of today’s baking powder and baking soda.” It has also been known as ammonia bicarbonate, ammonia carbonate, ammonium bicarbonate and harts horn in various circles and at different points in time. Traditionally, baking ammonia was a by-product […]

Lecithin and it’s applications

For the food formulator looking for a versatile, multifunctional ingredient, look no further than lecithin. In bakery applications, lecithin is used as an emulsifier to ensure even blending, to increase moisture retention, and to improve the release characteristics of bakery products. In addition, its ability to blend dissimilar ingredients evenly and thoroughly helps improve the […]

Applications of starch

FOOD Application Snacks. High amylose cornstarch is also used in extruded and fried snack products to obtain crisp, evenly browned product and hampers penetration of cooking oils. High amylose cornstarch requires higher cooking temperatures, typically 150-170 oC, to gelatinise properly. Tapioca starch exhibits good clarity and bland flavour. It has good film-forming characteristics with resistance to […]