DL-Malic Acid vs L-Malic Acid: Key Differences, Applications & How to Choose
Malic acid is a naturally occurring organic acid widely present in fruits and plants. Recognized for its smooth, long-lasting sourness and flavor profile that closely resembles natural fruit acidity, it has become an essential acidulant and flavor enhancer across industries such as food and beverages, pharmaceuticals, and personal care. From […]
Application of Polyglycerol Fatty Acid Esters In Bread
I. Product Introduction Polyglycerol esters of fatty acids ( PGE ), commonly referred to as E475 when used as food additives, are a class of nonionic surfactants and emulsifiers widely used in food production. They are formed by the direct esterification reaction of polyglycerol with fatty acids. Polyglycerol is a […]
Application of Polyglycerol Fatty Acid Esters (PGE) in Food Industries
1. Dairy products Polyglycerol fatty acid esters ( PGE ) play the role of emulsifiers and stabilizers in dairy products, effectively improving product texture and extending shelf life. • In margarine and butter, PGE acts as a W/O emulsifier, effectively preventing water- oil separation and significantly improving spreadability and plasticity. […]
How are emulsifiers classified?
Emulsifiers are not a single substance, but a large family. Members of this family have diverse characteristics, origins, and areas of expertise. To truly understand emulsifiers, one must first understand how they are classified. This article approaches the topic from three dimensions: source, ion type, and a core parameter that […]
What is CITREM (E472c)?
CITREM is an emulsifier, an ingredient that helps a mixture containing fats and water stay blended. CITREM is formally known as a Citric Acid Ester of Mono- and Diglycerides, a somewhat intimidating proper name for such a common food ingredient made from vegetable oil. DATEM is another emulsifier like CITREM that […]
Why the Baking Industry Uses Emulsifiers
An emulsifier has a water-loving end and a fat-loving end. It is used in water-oil emulsions to prevent their immiscibility and to maintain these systems’ stability. In the baking industry, emulsifiers are used frequently, but surprisingly, not everyone knows their functionality. Emulsifiers are mythologized, expected to strengthen gluten network and improve structure. […]
Commonly used sweeteners may promote antibiotic resistance
Researchers in Australia have conducted a study showing that commonly used nonnutritive sweeteners can promote the spread of antibiotic-resistant genes in the intestine. The study found that the sweeteners saccharine, sucralose, aspartame, and acesulfame potassium all promoted horizontal transfer of the genes between bacteria in both environmental and clinical settings. […]