The flavour enhancer E635 is a combination of E627 (disodium guanylate) and E631 (disodium inosinate) and is in Fantastic Noodles (Chicken). If I am correct, t
Hi we run a bakery and we understood that Calcium Propionate is not safe for regular consumption. Can some one suggest a safe preservative..
I saw a worrying report of an article in Nature, no less, questioning whether the sugar substitute trehalose could be a cause of the recent rise in Clostridium
I recently tried boiled potatoes that had something added that looked like some sort of beans-like vegetables and tasted like green marinated olives. What is th
Commercial soft drinks seem to often use rather exotic emulsifiers (brominated vegetable oils, quillaja) to mix flavour bearing oils into the drink - I would as
I want to make hard biscuits like teething biscuits Now the biscuits which I have made is not so strong and observes moisture quickly I use all purpose flour,
Potassium sorbate (in Europe: E202, or 'Kaliumsorbat' in German) spoils a lot of the packaged food for me – I clearly smell and taste it. I can also clear
I would like to learn the industrial skills that allow them to achieve such successful commercial products like the cheap and addictive foie gras. I know that
Couldn't find a good index for gums/emulsifiers with potency/viscosity comparison.
I bought fish online but I noticed it had tripolyphosphate additive. Is there some way I can at least reduce the content without compromising the fish? I was
I make many batches of crumpets and although they taste okay, I can't seem to get enough holes. I've tried adding bi-carb at various stages of
I wouldn't expect bacon to contain cows milk, but it does in some cases in the form of whey powder. What's the purpose of it? (My daughter is allergic to cow's
When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definite
TL;DR Is synthetic astaxanthin safe for humans to consume? Background Synthetic astaxanthin is available as a supplement, and is also commonly consumed by human
I'd like to create low viscosity emulsions of between 10% to 20% fat and ~80% water, the hope was to have a viscosity somewhere around that of milk or cream. Sl