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Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, [2] diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, calcium salts such as calcium iodate, L-cystine, [3] L-cysteine HCl, [4] glycerol monostearate, azodicarbonamide, [5] [6] sodium stearoyl lactylate, sucrose ...
Some Sensodyne products contain calcium sodium phosphosilicate CSPS (Novamin), which appears to help with tooth sensitivity. [5] [6] A randomized clinical trial published in 2015 demonstrated that dentifrices containing 5% CSPS may have the potential to mineralize and occlude the dentine in the oral environment.
Bioglass 45S5 or calcium sodium phosphosilicate, is a bioactive glass specifically composed of 45 wt% SiO 2, 24.5 wt% CaO, 24.5 wt% Na 2 O, and 6.0 wt% P 2 O 5. [1] Typical applications of Bioglass 45S5 include: bone grafting biomaterials , repair of periodontal defects, cranial and maxillofacial repair, wound care, blood loss control ...
In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
Sodium caseinate acts as a greater food additive for stabilizing processed foods, however companies could opt to use calcium caseinate to increase calcium content and decrease sodium levels in their products. [5] There are two Calcium Caseinate forms, spray-dried (Scaca) or roller-dried (Rcaca) which are used for multiple applications. [6]
Calcium lactate is an ingredient in some baking powders containing sodium acid pyrophosphate. It provides calcium in order to delay leavening. [26]: p933 Calcium lactate is added to sugar-free foods to prevent tooth decay. When added to chewing gum containing xylitol, it increases the remineralization of tooth enamel. [27]
Apple cider vinegar, or cider vinegar, is a vinegar made from cider, [3] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. [4] It is made by crushing apples, then squeezing out the juice. The apple juice is then fermented by yeast which converts the sugars in the juice to ethanol.
Saccharin, also called saccharine, benzosulfimide, or E954, or used in saccharin sodium or saccharin calcium forms, is a non-nutritive artificial sweetener. [1] [5] Saccharin is a sultam that is about 500 times sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. [1]
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