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  2. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO 2 produced by yeast. [29] Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. [30] Based on total weight, egg yolk contains about 9% lecithin. [31]

  3. DATEM - Wikipedia

    en.wikipedia.org/wiki/DATEM

    DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.It is added to crusty breads, such as rye, to impart a springy, chewy texture.

  4. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    Tannins – color, emulsifier, stabiliser, thickener; Tansy – Tara gum – thickener, vegetable gum, stabilizer; Tarragon (Artemisia dracunculus) – Tartaric acid esters of mono- and diglycerides of fatty acids – emulsifier; Tartrazine – color (yellow and orange) (FDA: FD&C Yellow #5) Tea oil/Camellia oil – widely used in southern ...

  5. What to Know When Baking With Nondairy Milk (and the ... - AOL

    www.aol.com/lifestyle/know-baking-nondairy-milk...

    Some alternative milk brands will blend fats (like sunflower or canola oil), gums (like gellan gum), or emulsifiers into their products to enhance mouthfeel, overall creaminess, and stability that ...

  6. Anticaking agent - Wikipedia

    en.wikipedia.org/wiki/Anticaking_agent

    An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps and for easing packaging, transport, flowability, and consumption. [1]

  7. Dangerous ultra-processed foods are linked to more than 30 ...

    www.aol.com/finance/dangerous-ultra-processed...

    baked products made with ingredients such as hydrogenated vegetable fat, sugar, yeast, whey, emulsifiers, and other additives. ... pastries, cakes, and cake mixes. More on nutrition:

  8. Mono- and diglycerides of fatty acids - Wikipedia

    en.wikipedia.org/wiki/Mono-_and_diglycerides_of...

    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.

  9. What Are Kraft Singles and Velveeta Really Made Of? - AOL

    www.aol.com/lifestyle/kraft-singles-velveeta...

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