Questions tagged [additives]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
3
votes
1answer
114 views

Why does some bacon contain whey powder?

I wouldn't expect bacon to contain cows milk, but it does in some cases in the form of whey powder. What's the purpose of it? (My daughter is allergic to cow's milk and I have to check her foods ...
2
votes
0answers
72 views

how to make crumpets with bigger and more holes [duplicate]

I make many batches of crumpets and although they taste okay, I can't seem to get enough holes. I've tried adding bi-carb at various stages of proving, but it doesn't do anything. I've also tried ...
1
vote
1answer
345 views

Is there a way to remove sodium tripolyphosphate additive from fish?

I bought fish online but I noticed it had tripolyphosphate additive. Is there some way I can at least reduce the content without compromising the fish? I was thinking soaking the fish in water as it ...
3
votes
1answer
40 views

Is there an open list comparing food gums and their viscosity/usages?

Couldn't find a good index for gums/emulsifiers with potency/viscosity comparison.
0
votes
2answers
242 views

How could I cook industry like foie gras?

I would like to learn the industrial skills that allow them to achieve such successful commercial products like the cheap and addictive foie gras. I know that in many cases, it is required to have ...
7
votes
1answer
434 views

Can potassium sorbate (E202) be tasted and smelled by everyone or just a few people?

Potassium sorbate (in Europe: E202, or 'Kaliumsorbat' in German) spoils a lot of the packaged food for me – I clearly smell and taste it. I can also clearly smell it e.g. in a medicinal cream I bought ...
-1
votes
1answer
452 views

What edible solution can I use cover biscuits to make it waterproof and stronger?

I want to make hard biscuits like teething biscuits Now the biscuits which I have made is not so strong and observes moisture quickly I use all purpose flour, a little baking powder,oil , a little ...
2
votes
1answer
540 views

Emulsifying oil-soluble flavour compounds in homemade soft drinks

Commercial soft drinks seem to often use rather exotic emulsifiers (brominated vegetable oils, quillaja) to mix flavour bearing oils into the drink - I would assume that is how you get citrus tastes ...
-2
votes
1answer
100 views

What is a sour additive for boiled potatoes that looks like a bean?

I recently tried boiled potatoes that had something added that looked like some sort of beans-like vegetables and tasted like green marinated olives. What is this vegetable?
1
vote
0answers
920 views

Can trehalose be organic? How is it listed as an ingredient?

I saw a worrying report of an article in Nature, no less, questioning whether the sugar substitute trehalose could be a cause of the recent rise in Clostridium difficile infections. As a precaution, ...
-1
votes
1answer
1k views

Replacement for Calcium Propionate for bread

Hi we run a bakery and we understood that Calcium Propionate is not safe for regular consumption. Can some one suggest a safe preservative..
2
votes
2answers
20k views

Flavour Enhancer 635 and Vegetarian

The flavour enhancer E635 is a combination of E627 (disodium guanylate) and E631 (disodium inosinate) and is in Fantastic Noodles (Chicken). If I am correct, the flavour enhancer 627 is isolated from ...
9
votes
7answers
21k views

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I ...
6
votes
2answers
618 views

Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?

This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting. Many vegetarian recipes for kimchi and kimchi-style fermented ...
6
votes
1answer
1k views

Why add lupin flour to white bread?

We buy ordinary, American-style white sandwich bread from a national supermarket chain. I just had a look at the ingredients and was surprised to see that, in addition to wheat flour, it contains ...
6
votes
2answers
14k views

How much calcium propionate should I use as a bread preservative?

Love to bake homemade whole wheat bread, but after a few days it becomes moldy. No refrigerator, nor freezer available. I understand that calcium propionate is a safe preservative, but don't have any ...
1
vote
0answers
1k views

Why mono and diglycerides instead of xanthan?

Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way. I have ...
2
votes
2answers
61 views

Is there a comprehensive overview of food colors?

I found a small list of food additives compiled by the FDA, but it looks rather incomplete and somewhat unspecific. For example, some colors like gold (probably the real thing) or silver (E171 - ...
2
votes
2answers
4k views

What is the additive they put in apple juice to change it from cloudy to clear?

I was told today that my juice was cloudy because they hadn't put the additive in it that makes it clear. My question is: What is the additive they put in apple juice to change it from cloudy to ...
2
votes
1answer
1k views

How to distinguish cream of tartar from bread improver

A few months ago I bought a pocket of cream of tartar (unlabeled) and after a few days I bought some bread improver. Now that I transferred both from their unlabeled pockets to air-tight containers, ...
12
votes
1answer
16k views

How does “BHT added to packaging material” actually work?

This is not a question about the merits of BHA or BHT (butylated hydroxyanisole or butylated hydroxytoluene). It is a question about how BHA/BHT work when "added to packaging material". The BHA is ...
4
votes
3answers
2k views

What conditions make xanthan thicken?

I have used xanthan a few times, sometimes successfully, sometimes less so. The one thing I've noticed: it is certainly not enough to just stir it in until it is well dispersed. Sometimes it will not ...
5
votes
1answer
323 views

Is there an official comprehensive list of E-numbers?

Does an official comprehensive list of the E-numbers exists? I'm thinking of something along what the Wikipedia page provides: Number Role Name Description Approval Notes An example of an entry ...
6
votes
6answers
16k views

What is the effect of adding alkaline or acidic substances to wheat flour?

What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.
9
votes
3answers
216k views

Can you make whipped cream with half and half?

Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
4
votes
3answers
3k views

Does Arabic gum help keep frozen yogurt soft?

I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whether I stirred them every half-hour or not. ...
2
votes
4answers
8k views

How can I make my lemonade more tart/tangy?

I'm making lemonade, but no matter what ratios of lemon to sugar I use, I can't get that tartness and tang that I can taste in my favourite commercial drinks. I noticed that even with drinks that don'...
10
votes
1answer
2k views

Turning raw/baking cocoa powder into instant cocoa (Kaba/Nesquik)

The question on Dissolving cocoa powder in milk describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works easiest with hot milk, making cocoa slime/...
15
votes
2answers
683 views

Why do so many cheeses have artificial ingredients?

Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain an interesting list of artificial additives in the ingredients: ...
1
vote
1answer
920 views

Are there any natural preservatives that can be used in Soups or Stews?

I make a lot soups and various stews and they don't seem to last more than a few days - are there any natural preservatives that can be added to them that will increase their refrigerator life?
6
votes
2answers
1k views

What are good resources to learn food chemistry?

Does anyone know of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the ...
7
votes
6answers
6k views

Where do I buy food additives (not in bulk)?

I occasionally want a pure food additive for various reasons (pure potassium chloride for sports drinks, pure MSG for everything), but I can't find any decent places to get them except amazon.com. Now ...