Agar-agar is a natural vegetable gelatin counterpart. It is white and semi-translucent when sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. When making jelly, it is boiled in water until the solids dissolve.
Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.
Citric acid is used both as a natural flavor enhancer and preservative in a variety of foods, such as jams and jellies, and canned fruits and vegetables. It’s also used in ice cream, fruit drinks, candy, and carbonated beverages. It helps to regulate acidity, functions as an antioxidant and helps retain color.
Lactose is a large sugar molecule that is made up of two smaller sugar molecules, glucose, and galactose. In order for lactose to be absorbed from the intestine and into the body, it must first be split into glucose and galactose. The glucose and galactose are then absorbed by the cells lining the small intestine.
The mild flavor and easy-to-move properties make it a carrier and stabilizer for perfumes and pharmaceutical products. Lactose is not added directly to many foods because it is less soluble than other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is required to match the composition of human milk.
Carrageenan is an additive used for thickening, emulsifying, and preserving food and beverages. It is a natural substance derived from red seaweed “also called Irish moss”. You will often find it in walnut milk, meat products, and yogurt.
It’s frequently used as a firming and gelling agent in milk, cheese, yogurts, and other dairy products, as well as milk- and soy-based beverages, beer, processed meat products, ice cream, and a thousand other things! Combine kappa carrageenan with the particular liquid you would like to gel.
Ammonium persulfate is a white, odorless crystal, formula (NH4)2S2O8, has strong oxidation and corrosion when heated, it decomposes easily and absorbs moisture is not easy, it is soluble in water, its solubility in hot water increases, It can be hydrolyzed by hydrolysis of sodium hydrogen and hydrogen peroxide in aqueous solution.
Ammonium persulfate is used in food as an acid regulator. It can also be used in the food industry as a modifier of wheat, flour, mold, and grilled yeast. This dry product has good stability, ammonium persulfate is easy to store, and its advantages are comfort, safety, and so on.
Your message has been sent!