enow.com Web Search

  1. Ad

    related to: cake emulsifier substitute

Search results

  1. Results from the WOW.Com Content Network
  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. Lactylate - Wikipedia

    en.wikipedia.org/wiki/Lactylate

    emulsifier moisturizing creams: non-toxic by ingestion slight skin irritant sodium lauroyl lactylate SLL 13557-75-0 C 18 H 31 O 6 Na 366.425 g/mol 14.4 emulsifier conditioner foam booster microbicide cosmetics shampoos: LD50 6.81 g/kg (oral, rat) non-toxic by ingestion non-irritating sodium isostearoyl lactylate ISL 66988-04-3 C 24 H 43 O 6 Na ...

  4. Anticaking agent - Wikipedia

    en.wikipedia.org/wiki/Anticaking_agent

    An anticaking agent in salt is denoted in the ingredients, for example, as "anti-caking agent (554)", which is sodium aluminosilicate.This product is present in many commercial table salts as well as dried milk, egg mixes, sugar products, flours and spices.

  5. Sodium stearoyl lactylate - Wikipedia

    en.wikipedia.org/wiki/Sodium_stearoyl_lactylate

    Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate.

  6. Xanthan gum - Wikipedia

    en.wikipedia.org/wiki/Xanthan_gum

    Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture in many ice creams. Toothpaste often contains xanthan gum as a binder to keep the product uniform. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks.

  7. 6 Egg Substitutes That Actually Work for Baking, Scrambles ...

    www.aol.com/6-egg-substitutes-actually-baking...

    If you’re looking for an egg substitute for scrambled eggs, tofu is your best bet. Slice well-drained firm tofu into ½-inch cubes, then cook in a skillet like eggs, gently mashing the tofu into ...

  8. 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 ...

  9. 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.

  1. Ad

    related to: cake emulsifier substitute