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Babassu oil – similar to, and used as a substitute for coconut oil. Baking powder – leavening agent; includes acid and base; Baking soda – food base; Balm, lemon – Balm oil – Balsam of Peru – used in food and drink for flavoring; Barberry – Barley flour – Basil (Ocimum basilicum) – Basil extract – Bay leaves – Beeswax ...
Limewater is a saturated aqueous solution of calcium hydroxide. Calcium hydroxide is sparsely soluble at room temperature in water (1.5 g/L at 25 °C [23]). "Pure" (i.e. less than or fully saturated) limewater is clear and colorless, with a slight earthy smell and an astringent/bitter taste. It is basic in nature with a pH of 12.4.
The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...
Calcium silicate (CaSiO 3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil. Anticaking agents are also used in non-food items such as road salt, [3] fertilisers, [4] cosmetics, [5] [6] and detergents. [7] Some studies suggest that anticaking agents may have a negative effect on the nutritional content of ...
As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propionate is used as a preservative in a wide variety of products, including: bread, other baked goods, processed meat, whey, and other dairy products. [2] In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement. [3]
Calcium stearoyl-2-lactylate (calcium stearoyl lactylate or CSL) is a versatile, FDA approved food additive. CSL is non-toxic, [1] [2] biodegradable, [3] and typically manufactured using biorenewable feedstocks. [4] [5] Because CSL is a safe and highly effective food additive, it is used in a wide variety of products from baked goods and ...
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Commercial heat sources for self-heating food packaging use an exothermic (heat releasing) reaction, for which there are several common formulations. These include: Quicklime aka calcium oxide, and water. Quicklime, inexpensive and readily available, is generally recognized by the FDA as safe. [2] The product of the reaction is calcium hydroxide.
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