 | Term | Definition |
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Calcium Propionate |
Used as a preservative in bread, rolls, pies, and cakes. Prevents mold growth on bread and rolls. The calcium is a beneficial mineral; safe; |
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Sodium Propionate |
Used in pies and cakes, because calcium alters the action of chemical leavening agents. Similar to Calcium Propionate. |
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Calcium Stearoyl Latylate |
Additive to strengthen bread dough so it can be used in bread-making machinery and lead to more uniform grain and greater volume. They act as whipping agents in dried, liquid, or frozen egg whites and artificial whipped cream. |
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Sodium Stearoyl Fumarate |
Serves same function as Calcium Stearoyl Latylate |
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Carrageenan |
obtained from "Irish Moss" seaweed, it is used as a thickening agent and to stabilize oil-water mixtures. Used in ice cream, jelly, chocolate milk, and infant formula |
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Casein, Sodium Caseinate |
The principle protein in milk, is a nutritious protein containing adequate amounts of all the essential amino acids. Used as a thickening and whitening agent in ice cream, ice milk, sherbet, and coffee creamers |
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Citric Acid |
versatile, widely used, cheap, and safe. An important metabolite in virtually all living organisms; especially abundant in citrus fruits and berries. It is used as a strong acid, a tart flavoring, and an antioxidant. Used as acid, flavoring, and chelating agent in ice cream, sherbet, fruit drink, candy, carbonated beverages, and instant potatoes |
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Sodium Citrate |
A buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods; safe; |
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Corn Syrup |
a sweet, thick liquid made by treating cornstarch with acids or enzymes. It may be dried and used as corn a solid in coffee whiteners and other dry products. Contains no nutritional value other than calories, promotes tooth decay, and is used mainly in low-nutrition foods. Used as a sweetener and thickener in candy, toppings, syrups, snack foods, and imitation dairy foods |
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Dextrose |
An important chemical in every living organism. A sugar, it is a source of sweetness in fruits and honey. added to foods as a sweetener, it represents empty calories, and contributes to tooth decay. Turns brown when heated and contributes to the color of bread crust and toast. Used as a sweetener and coloring agent in bread, caramel, soda pop, cookies, etc |
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EDTA |
Modern food manufacturing technology, which involves metal rollers, blenders, and containers, results in trace amounts of metal contamination in food. Traps metal impurities which would otherwise promote rancidity and the breakdown of artificial colors. Used as a chelating agent in salad dressing, margarine, sandwich spreads, mayonnaise, processed fruits and vegetables, canned shellfish, and soft drinks |
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Ferrous Gluconate |
Used by the olive industry to generate a uniform jet-black color and in pills as a source of iron; safe |
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Fumaric Acid |
A solid at room temperature, inexpsensive, highly acidic, is is the ideal source of tartness and acidity in dry food products. However, it dissolves slowly in cold water, a drawback cured by adding Dioctyl sodium sulfosuccinate. Used in powdered drinks, pudding, pie fillings, and gelatin desserts. |
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Dioctyl Sodium Sulfosuccinate |
a detergent-like aditive that speeds up the dissolution of fumaric acid in cold water. Poorly tested |
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Glycerin (glycerol) |
Forms the backbone of fat and oil molecules and is quite safe. The body uses it as a source of energy or as a starting material in making more complex molecules. Used to maintain water content in marshmallows, candy, fudge, and baked goods |
