Although multigrain bread seems very attractive and nutritious, it should not be taken as a more healthy replacement for whole grain bread. Most multigrain breads resemble white breads more than they do whole grain breads. In order to be labeled whole grain, a bread has to use the entire unrefined grain, including the bran, germ, […]
Ingredients
Is There Titanium Dioxide in Salad Dressings and Other Foods?
Titanium dioxide is something we associate with paint and industrial use, so it seems scary to contemplate its use in the food we eat. Titanium, after all, is a heavy metal. However, some titanium dioxide is used in foods such as ranch dressing and other creamy salad dressings, where it serves as a whitener. Is […]
What is Xylanase in the Food Industry?
Xylanase is any one of a class of enzymes produced by some microorganisms. These enzymes are involved in breaking down the hemicellulose in the cell walls of plants. Specifically, xylanase hydrolyzes a principal component of hemicellulose called xylan and arabinoxylan. Xylanase is used in the food industry for bread making, the production of corn starch, clarification of fruit […]
What’s the Difference Between Seasonings and Flavorings?
Chefs seem to use these two terms interchangeably: seasoning and flavoring. The actual difference can be quite subtle, so why not just use one word? Can you both season and flavor a dish? The answer is yes. We often think of seasonings as spices and herbs added to food. However, depending on their intended use […]
What is Acesulfame-K?
Acesulfame-K: A non-nutritive, non-caloric sweetener which is also called acesulfame potassium (K stands for potassium). Approximately 130 to 200 times sweeter than table sugar, it is a white, odorless, crystalline substance which is not metabolized by the body. When ingested, it is eliminated unchanged in the urine. Since it is not absorbed and does not […]
What Is Gum Arabic (aka Acacia Gum) In Foods?
Defining Acacia Gum, a.k.a. Gum Arabic Often known as acacia gum, arabic or Gum Arabic is a hydrocolloid gum obtained from the Acacia trees, primarily of the species Acacia senegal and Acacia seyal. The sap exudes out of breaks or wounds in the bark of the tree. Acacia gum can be dissolved in hot or cold water and forms a solution with […]