Search results
Results from the WOW.Com Content Network
Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.
This page was last edited on 13 December 2015, at 08:11 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners Sweeteners are added to foods for ...
Stabilizer (chemistry), a substance added to prevent unwanted change in state of another substance Polymer stabilizers are stabilizers used specifically is plastic or other polymers; Stabilizer (food), a type of food additive; Wood stabilization, a wood preservation process to prevent distortion caused by moisture; Clarification and ...
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar ( pickling ), salt ( salting ), smoke ( smoking ), sugar ( crystallization ), etc.
Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing. These are salts, typically lactates or phosphates, calcium salts or aluminum sulfates. [1] They are mainly used for (fresh) fruit and vegetables.
Gums and Stabilisers for the Food Industry is a biennial conference (see the official website) held in Wrexham, North Wales, since 1981, on the application of hydrocolloids (polysaccharides and proteins) in the food industry. Presentations at the conference cover recent advances in the structure, function and applications of gums and ...
What links here; Related changes; Upload file; Special pages; Permanent link; Page information; Get shortened URL; Download QR code