Foundation Articles
What the material is, and what it actually does.
2 articles in Food Ingredients
Food Ingredients
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…
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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