Search results
Results from the WOW.Com Content Network
Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators. Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents.
Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide an umami (savory) taste to food. Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese.
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
U.S. consumer-packaged baking powder. This particular type of baking powder contains monocalcium phosphate, sodium bicarbonate, and cornstarch. Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as ...
There are three principal classes of macronutrients: carbohydrate, protein and fat. [1] Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per ...
The astringents and acids in fresh blackthorn berries (sloes) give the fruit its sourness. An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin adstringere, which means "to bind fast". Astringency, the dry, puckering or numbing mouthfeel caused by the tannins [1][2 ...
The Maillard reaction (/ maɪˈjɑːr / my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods ...
Quinones undergo addition reaction to form 1,4-addition products. [10] An example of 1,4-addition reaction is the addition of hydrogen chloride to form chlorohydroquinone: 1,4-addition reaction of quinone with hydrogen chloride to produce chlorohydroquinone. Quinones can undergo Diels–Alder reactions. [10]