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A to ZThe elementals of great culinary creations - here you'll find emulsifiers, gums, sweeteners, thickeners, stabilizers and more... |
- Ammonium Carbonate is a leavening agent which is the precursor of today's baking powder and baking soda.
- It can be used to enhance the crispiness of baked goods, particularly flat baked goods.
- Ammonium Carbonate is also known as baker's ammonia or hartshorn.
Item#:
501004S
- Calcium lactate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium lactate:
- Molecular gastronomy: Calcium lactate is often used in modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium lactate forms a gel around the liquid, creating a unique texture and presentation.
- Baking: Calcium lactate can be used as a leavening agent in baking recipes. It reacts with baking soda to release carbon dioxide gas, which helps baked goods rise.
- Cheese-making: Calcium lactate can be used as an alternative to calcium chloride when making cheese. It helps coagulate the proteins in milk and improve the texture of the cheese.
- Meat processing: Calcium lactate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Fruit and vegetable processing: Calcium lactate can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
- Pickling: Calcium lactate can be added to pickling brine to help keep pickles crisp and crunchy.
- Fermentation: Calcium lactate is sometimes used in the fermentation of vegetables, such as sauerkraut and kimchi, to help regulate the acidity and improve the texture of the fermented products.
- Calcium lactate is often preferred over calcium chloride because it is not as bitter.
- Bulk sizes available on request.
Item#:
501009S
- Calcium sulfate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium sulfate:
- Tofu and soy milk production: Calcium sulfate is used as a coagulant in the production of tofu and soy milk. It helps to separate the soy proteins from the liquid and form a curd.
- Baking: Calcium sulfate can be used as a dough conditioner and stabilizer in baking recipes. It helps to improve the texture and increase the shelf life of baked goods.
- Brewing: Calcium sulfate can be added to brewing water to adjust the mineral content and pH of the water. This can help improve the flavor and clarity of beer.
- Cheesemaking: Calcium sulfate can be used as a coagulant in the production of some types of cheese, such as Italian and Hispanic-style cheeses.
- Meat processing: Calcium sulfate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Pickling: Calcium sulfate can be added to pickling brine to help keep pickles crisp and crunchy.
- Dairy products: Calcium sulfate can be added to dairy products, such as milk and yogurt, to improve the texture and stability of the product.
Item#:
501011S
- Citric acid is a versatile food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for citric acid:
- Flavor enhancer: Citric acid is often used as a natural flavor enhancer in a variety of foods and beverages, including carbonated drinks, candies, and sauces.
- Preservative: Citric acid has antimicrobial properties and is often used as a preservative in many processed foods, such as canned goods and fruit preserves.
- Acidulant: Citric acid is also used as an acidulant to balance the pH of foods and provide a tart flavor. It is commonly used in marinades, dressings, and sauces.
- Leavening agent: Citric acid is sometimes used as a leavening agent in baked goods, especially when combined with baking soda. The reaction between citric acid and baking soda produces carbon dioxide, which helps the dough or batter rise.
- Texture modifier: Citric acid can be used to modify the texture of certain foods, such as cheese and meat products. It can also be used in dairy-based products, such as ice cream and yogurt, to improve texture and prevent crystallization.
- Canning and pickling: Citric acid is used in the canning and pickling process to maintain the color, texture, and flavor of fruits and vegetables.
- Citric acid is similar to ascorbic acid and sorbic acid but is considered to be the weakest of the three.
- Citric acid is an antioxidant naturally present in citrus fruits.
citric acid
Item#:
501021S
- Glucono Delta Lactone (GDL) is a type of food additive that is commonly used in culinary applications as a leavening agent, acidifier, and preservative. Here are some common culinary uses of GDL:
- Baked goods: GDL is commonly used as a leavening agent in baked goods such as cakes, bread, and pastries. It releases carbon dioxide when it reacts with water, helping to create a light, airy texture.
- Dairy products: GDL is often used in dairy products such as cream cheese and sour cream as an acidifier. It helps to reduce the pH level and create a tangy flavor.
- Tofu: GDL is commonly used to make tofu. It acts as a coagulant, causing the soy milk to solidify into a curd.
- Meat products: GDL can be used as a preservative in meat products such as sausages and deli meats. It helps to extend the shelf life by inhibiting the growth of bacteria.
- Pickles and fermented foods: GDL is often used in pickles and other fermented foods as an acidifier. It helps to create the sour flavor and preserve the food.
- Glucono Delta Lactone has roughly a third of the sourness of citric acid.
- Bulk sizes available on request.
Item#:
501213S
- Malic acid is a naturally occurring organic acid that is commonly used in the food industry as a flavoring agent and pH regulator. Here are some culinary usages for malic acid:
- Flavoring: Malic acid has a tart and sour taste, making it a popular flavoring agent in many food and beverage products, such as candy, soft drinks, and fruit-flavored snacks.
- Fruit preservation: It can be used as a preservative in fruit products to prevent browning and spoilage.
- Meat tenderizer: Malic acid can be used as a meat tenderizer to break down the connective tissue and make the meat more tender.
- pH regulator: Malic acid can be used as a pH regulator to adjust the acidity of food products such as pickles, sauces, and dressings.
- Baking: Malic acid can be used in baking to enhance the flavor of sourdough bread and other baked goods.
- Marinades: Malic acid can be used in marinades to add a tangy flavor to meats and vegetables.
- Found naturally in foods such as apples and cherries.
- Malic Acid dissolves easier in liquids and hot solutions than other acids.
- Bulk sizes available on request.
Item#:
501403S
- Potassium carbonate, also known as pearl ash or potash, has various culinary usages. Here are some culinary usages for potassium carbonate:
- In baking: Potassium carbonate can be used as a leavening agent in baked goods such as cookies and cakes. It reacts with acidic ingredients in the dough or batter, releasing carbon dioxide and causing the dough or batter to rise.
- In traditional Chinese cuisine: Potassium carbonate is an essential ingredient in traditional Chinese cuisine, particularly in the preparation of noodles. It is used to tenderize the dough and make it more elastic, resulting in a chewy texture in the finished product.
- As a pH regulator: Potassium carbonate can be used as a pH regulator in food production. It can be added to acidic ingredients to neutralize their acidity and balance the flavor.
- In the production of cocoa: Potassium carbonate is used in the production of cocoa powder and chocolate. It is added to cocoa beans during the fermentation process to neutralize the acidity and improve the flavor of the finished product.
- As a meat tenderizer: Potassium carbonate can be used as a meat tenderizer. It can be added to a marinade to tenderize tough cuts of meat.
- In brewing: Potassium carbonate can be used in brewing beer to adjust the pH of the mash, resulting in a smoother and less acidic flavor in the finished product.
- Bulk sizes available on request.
Item#:
501424S
- Sodium citrate is a salt of citric acid and is commonly used in the culinary industry as a food additive and preservative. It has a sour and salty flavor. Here are some culinary usages for sodium citrate:
- Cheese Making: Sodium citrate is used in the process of making cheese, particularly in the production of processed cheese. It acts as an emulsifier, helping to create a smooth and creamy texture in the cheese.
- Sous Vide Cooking: Sodium citrate is used in sous vide cooking to prevent the separation of fat and water in certain dishes. It can be used to create smooth and creamy sauces, such as cheese sauce or hollandaise sauce, that won't break or separate during the cooking process.
- Carbonated Beverages: Sodium citrate is used as an acidity regulator and flavor enhancer in some carbonated beverages, such as soda.
- Gelatins and Jellies: Sodium citrate can be added to gelatins and jellies to help them set more quickly and to improve the texture and mouthfeel of the final product.
- Canned Foods: Sodium citrate is sometimes used as a preservative in canned foods to prevent the growth of bacteria and fungi.
- Meat Processing: Sodium citrate can be used in meat processing to help retain moisture and to prevent spoilage during storage.
- Use sodium citrate as a preservative (flavor & color), stabilizer, anti-coagulant, and a buffering agent to control pH levels.
- Bulk sizes available on request.
Item#:
501606S
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- Sodium hydroxide, also known as lye or caustic soda, is a strong alkali that is commonly used for preparing various foodstuffs such as lutefisk, bagels and hominy. Here are some culinary usages for sodium hydroxide:
- Pretzels: Sodium hydroxide is used to create the distinctive texture and flavor of pretzels. The dough is dipped in a solution of sodium hydroxide before baking, which causes the outside to become brown and crispy while the inside remains soft.
- Noodles: Sodium hydroxide is used in the production of some Asian noodles, such as ramen and udon. It helps to give the noodles their distinctive texture and yellow color.
- Olives: Sodium hydroxide is used to remove the bitterness from olives during the curing process.
- Cocoa Processing: Sodium hydroxide is used in the processing of cocoa beans to remove the outer shell and to create a smoother flavor.
- Food Preservation: Sodium hydroxide is sometimes used as a preservative in certain foods, particularly pickled vegetables.
- It's important to note that sodium hydroxide is a strong and potentially dangerous chemical that should be handled with care.
- Bulk sizes available on request.
Item#:
501609S
- Sodium Tripolyphosphate (STPP) is a food improver, a preservative and and emulsifying agent. Here are some culinary usages for sodium Tripolyphosphate:
- Seafood: Sodium Tripolyphosphate is commonly used in the seafood industry to increase the moisture retention and improve the texture of seafood, particularly shrimp and scallops.
- Meat: Sodium Tripolyphosphate can also be used in the production of processed meats, such as sausages and hot dogs, to improve their texture and increase their water holding capacity.
- Dairy: Sodium Tripolyphosphate is sometimes used in the production of cheese to improve its melting properties and prevent it from separating.
- Vegetables: Sodium Tripolyphosphate retains color of fruits, vegetables and beans, and improves water retention and texture.
- Baked Goods: Sodium Tripolyphosphate can be used in baked goods, such as cakes and bread, to improve their texture and extend their shelf life.
- Beverages: Sodium Tripolyphosphate can also be used as a stabilizer in some beverages, such as fruit juices and wine.
- Bulk sizes available on request.
Item#:
501612S
- Tartaric Acid granules are an acidulant, flavor enhancer, and leavening agent. Tartaric Acid is used to inhibit improper growth of sugar crystals. Here are some culinary usages for tartaric acid granules:
- Baked Goods: Tartaric acid granules can be used in the production of baked goods, such as cakes and breads, as a leavening agent to help the dough rise.
- Beverages: Tartaric Acid can be used in beverages, such as wine and fruit juice, as an acidulant and flavor enhancer.
- Confectionery: Tartaric acid granules can be used in the production of confectionery products, such as candy and chewing gum, as a flavor enhancer and to improve the texture.
- Pickling: Tartaric Acid granules can be used in the pickling process to help preserve vegetables and improve their texture.
- Sauces and Dressings: Tartaric Acid granules can be used in sauces and dressings as an acidulant and flavor enhancer.
- Tartaric Acid can be combined with baking soda for a leavening agent.
Item#:
501803S