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 … Read more
Chefs seem to use the terms seasoning and flavoring interchangeably. 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 and effect, … Read more
If you’ve checked the ingredient label on a diet soda or a protein shake lately, you’ve likely seen Acesulfame Potassium (also known as Ace-K). Although it tastes up to 200 times sweeter than sugar, manufacturers almost never use it alone Because of its unique ability to blend with other sweeteners like Aspartame. Ace-K has become … Read more
Disodium guanylate (GMP) and disodium inosinate (IMP) are discussed together on this page because you will often find them used together in the same food product. They are part of a family of food additives that are vary similar to monosodium glutamate (MSG), the well-known flavor enhancer. As such, they are often used together with MSG, as … Read more
The food additive acetic acid is an organic acid formed by the metabolism of nutrients and by vinegar fermentation. Along with its acetate salts, it is a normal metabolic intermediate produced by such bacteria as Acetobacter. It may also sometimes be synthesized de novo from carbon dioxide such as by microorganisms like Clostridium thermoaceticum. Acetic acid or acetates are … Read more