Judy Wang’s Post

Functions of Anhydrous Disodium Phosphate #DSP: Buffering Agent: DSP is commonly used as a buffering agent to maintain pH stability in a wide range of products, including #food and #beverages. It helps in controlling acidity and alkalinity, ensuring the desired pH level is maintained. Emulsifier: DSP acts as an emulsifier, helping to blend ingredients that usually do not mix well, such as oil and water. This is particularly useful in processed foods, #sauces, and #dressings. Sequestrant: It acts as a sequestrant, binding to metal ions that may be present in food and beverages. This prevents unwanted reactions, such as oxidation, which can affect the flavor and appearance of the product. Leavening Agent: In the baking industry, DSP is used as a leavening agent. It reacts with baking soda to release carbon dioxide, helping dough and batter rise during baking. Stabilizer: DSP helps stabilize the texture of various foods, such as processed cheese and dairy products, preventing separation and ensuring a smooth consistency.

Glycerin is a 03 carbon chain molecule with an alcohol group attached to each carbon. It is a naturally occurring substance that forms the bonds of fats, glycerides and many other foods. It is used in bakery products. It helps to reduce water activity and acts as a crystallization modifier. It also contributes to the sweet taste, self-life and color of bakery foods. Keeps products moist so it doesn't dry out. It helps prevent the formation of ice crystals in cold butter/dalda and flour. Glycerin is used to retain the moisture and softness of the cake. Typical levels of glycerin are 2-15% based on flour. It plays a role in starch gelatinization. Using too much will make the cake too soft and goes down. So should be careful about using more. Its alternatives include sorbitol, propyl glycol etc. Water and alcohol are mix at 20°C and melts at 18°C. #Bakery #Bakery_Products.

Sodium Stearoyl Lactylate (E481) is usually a white to pale yellow powder. It is insoluble in water, and slightly soluble in ethanol. Sodium Stearoyl Lactylate (E481) is an emulsifier and stabilizer used in the food industry to improve texture, mix ingredients that usually separate, enhance dough strength, and extend the shelf life of various products such as bread, cakes, pastries, margarine, and salad dressings.

#E471, also known as glycerol fatty acid ester. In #food, it is often used as an emulsifier and stabilizer. One type of it is #GMS40, which refers to glycerol monostearate. This compound is mainly composed of glycerol and stearic acid (usually monoglyceride of stearic acid). Glycerol fatty acid ester (E471) has several main functions in the food industry: #Emulsification: In food processing, E471 can help water and oil mix with each other to form a stable emulsion or emulsion. This is particularly important for adjusting the texture, taste and appearance of food, such as improving the softness of bread and the glossiness of cakes. #Stabilization: E471 can enhance the stability of food, prevent the separation of oil and water or the stratification of other ingredients, thereby extending the shelf life of food. #Improve expansion: In baked foods such as bread and cakes, E471 can promote the expansion of dough, making the finished product more fluffy and soft. #Preventing freezing and crystallization: In frozen desserts and frozen foods, E471 can help prevent crystallization during freezing and spoilage after freezing.

Calcium Stearoyl Lactylate (CSL) is an emulsifier commonly used in the food industry. It improves dough strength, volume, and texture in baked goods, while also extending shelf life. CSL is widely used in bread, cakes, and other bakery products. It enhances the overall quality of food products by improving moisture retention and stability. #CalciumStearoylLactylate #FoodAdditive #Emulsifier

My final year project focused on improving eggless muffins by finding the ideal balance of guar gum and glycerol monostearate (GMS) using the Response Surface Methodology. These ingredients can act as substitutes for eggs in baking. Through my research, I determined the most effective concentrations of guar gum and GMS to create eggless muffins with favourable qualities. These were simplified findings of my study: 1. Egg 🥚 replacements found: Guar gum and glycerol monostearate (GMS) can be used in muffins instead of eggs. 2. Healthier muffins 🧁: Muffins without eggs have lower calories and more fiber than muffins with eggs. 3. Trade-off for taste 👅 : Eggless muffins may have a slightly less desirable taste compared to muffins with eggs. #hydrocolloids #eggreplacer #veganmuffin #rsm #optimisation #sensory #guargum #glycerolmonostearate

MARGARITA PARTY DIP INGREDIENTS 1 pkg (8 oz/250 g) reduced-fat cream cheese (Neufchâtel), softened 2 tbsp (30 mL) orange juice 1 tsp (5 mL) lime zest 3 tbsp (30 mL) lime juice 1 tbsp tequila (optional) 1/4 cup (50 mL) powdered sugar 1/2 cup (125 mL) thawed frozen whipped topping 1 lb (450 g) whole strawberries DIRECTIONS Combine cream cheese, orange juice, lime zest, lime juice, tequila, if desired, and powdered sugar in Manual Food Processor. Process until blended and smooth. Carefully remove blade from processor. Stir in whipped topping until blended. Fill center of Small Cool & Serve Square Tray with dip. Surround with strawberries. Yield: 12 servings of 2 tbsp Nutrients per serving: (2 tbsp/30 mL dip): Calories 80, Total Fat 5 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 7 g, Fiber 1 g, Protein 2 g

Thickeners, Emulsifiers & Stabilizers? 🤔 Here’s a brief comparison: 1. Gelatin: Derived from animal collagen, it’s a protein-based thickener. It’s commonly used in desserts, marshmallows, and gummy candies. It sets when cooled. 2. Soy Lecithin: Extracted from soybeans, it’s a phospholipid used as an emulsifier and stabilizer. It’s commonly found in chocolate, margarine, and baked goods to improve texture and shelf life. 3. Xanthan Gum: Produced through fermentation of a bacteria called Xanthomonas campestris. This bacteria ferments simple sugars, such as glucose or sucrose, to produce xanthan gum. It is a polysaccharide that acts as a thickener and stabilizer. It’s versatile and used in a wide range of products, including salad dressings, sauces, and gluten-free baking. ☎️: 0739959662 #thickener #emulsifier #stabilizer #gelatin #soylecithin #xanthangum #marshmallow #jelly #sweets #dessert #gummies #gummy #oilandwater #glutenfree #glutenfreebaking #glutenfreefood #glutenfreevegan #dressings #sauce #NaisenyaApparel #ArtisanalGourmet #NaisenyaFoods💯

Did you know many dumpling recipes use food additives to enhance texture, preservation, and flavour? Here are some common ingredients that make your dumplings taste even better: 1. Monosodium Glutamate (MSG) – Adds that irresistible umami flavour. 2. Xanthan Gum (E415) – Helps thicken dough or sauces. 3. Sodium Bicarbonate (E500) – Makes dumpling dough light and fluffy. 4. Citric Acid (E330) – Balances acidity in sauces. 5. Sodium Metabisulfite (E223) – Preserves colour and texture in wrappers. 6. Soy Lecithin (E322) – Smooths out dough and fillings. These ingredients contribute to the perfect bite, combining tradition with modern food science. How do you enjoy your dumplings? #DumplingDay #BraganIngredients