Food Ingredients Articles
Concept explainers, comparisons, and how-tos.
Articles
Food Anti-Caking Agents — E551, E552 and Which to Use
Choose a food anti-caking agent by what is causing the caking: silicon dioxide (E551) for moisture, calcium silicate (E552) for fat or oil, tricalcium phosphate (E341iii) for dairy and bakery powders.
ReadChoosing Food Grade Acidulants — Which Acid for Which Product
An acidulant lowers pH and adds sourness. This page helps you decide which acid to specify for a given product, using three inputs you already control: the pH target your process needs, the flavour profile the product can accept, and the dosing form your…
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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