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Oncom (IPA: ɔnˈtʃɔm) is a fermented food which is one of the traditional staples of the Sundanese cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom . The food is closely related to tempeh ; both are fermented using mold .
Mono- and diglycerides of fatty acids (E471) are a naturally occurring class of food additive composed of diglycerides and monoglycerides used as an emulsifier in foods such as infant formula, fresh pasta, jams and jellies, chocolate, creams, baked goods, and more. [1] It is also used as a fruit coating agent.
Bahasa Indonesia; Nederlands; 日本語 ... Pages in category "Food emulsifiers" The following 6 pages are in this category, out of 6 total. This list may not reflect ...
A cake flavored with spices such as cinnamon, cloves, allspice, ginger, or mace. Spiku: Indonesia: A cake with similar ingredients to a spekkoek that only has three layers of vanilla and chocolate cake. Spit cake: Ancient Greece: A term that can refer to any number of hollow, cylindrical cakes prepared on a rotating spit in several European ...
CMC is used in baking breads and cakes. The use of CMC gives the loaf an improved quality at a reduced cost by reducing the need for fat. CMC is also used as an emulsifier in biscuits. Dispersing fat uniformly in the dough improves the release of the dough from the molds and cutters, achieving well-shaped biscuits without any distorted edges.
An emulsifier is a substance that stabilizes an emulsion by reducing the oil-water interface tension. Emulsifiers are a part of a broader group of compounds known as surfactants , or "surface-active agents". [ 21 ]
A popular Indonesian bean-filled moon cake-like pastry. Bakpia pathok: Yogyakarta A small patty of baked pastry filled with sweet mung bean paste. Bibingka: Java and Eastern Indonesia A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Usually served during Christmas. Bika ambon: Medan, North Sumatra
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener.
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