Food Ingredients Articles
Concept explainers, comparisons, and how-tos.
Articles
Food Grade Anti-Caking Agents — What Each One Is For
A food anti-caking agent keeps a powder free-flowing by interrupting the bridges that form between particles when moisture, fat, or compaction bring them into contact. The common food grade choices are not interchangeable. Silicon dioxide (E551) is the…
ReadChoosing Food Grade Acidulants — Which Acid for Which Product
Acidulant choice is decided by three things: the pH you must reach, the flavour profile you can accept, and the physical form your process can dose. Citric acid is the default for beverages and sauces because it is soluble, cheap, and has a clean fast…
ReadHydrocolloid Selection Guide — Thickening, Gelling and Stabilising
Decide first whether you need to thicken (raise viscosity, no set), gel (form a structure that holds a shape), or stabilise (stop separation of an emulsion or suspension). Guar gum, CMC, and most modified starches thicken. Carrageenan, pectin, and alginate…
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