Description
1. Bread:
– Leavening Agents (e.g., yeast, baking powder): These additives produce carbon dioxide gas, causing the dough to rise and create a soft, airy texture in bread.
– Dough Conditioners (e.g., ascorbic acid, enzymes): Improve the dough’s elasticity and handling properties, resulting in better volume and texture in the final product.
– Emulsifiers (e.g., monoglycerides, DATEM): Enhance dough stability and provide a consistent crumb structure in bread.
– Preservatives (e.g., calcium propionate): Extend the shelf life by inhibiting mold growth and delaying staling.
2. Cakes and Pastries:
– Emulsifiers (e.g., lecithin, SSL – sodium stearoyl lactylate): Improve batter stability and provide a tender, moist texture in cakes and pastries.
– Stabilizers (e.g., xanthan gum, guar gum): Enhance the viscosity and consistency of batters and fillings, improving overall product quality.
– Antioxidants (e.g., tocopherols – Vitamin E): Prevent oxidation of fats, preserving the freshness and flavor of cakes and pastries.
– Colors (e.g., natural and synthetic food colors): Enhance the visual appeal of cake decorations and icings.
– Flavors (e.g., vanilla extract, almond extract): Add distinctive tastes to cakes and pastries, enhancing their overall flavor profile.
3. Candy and Confectionery:
– Sweeteners (e.g., sucrose, glucose syrup): Provide sweetness and structure to various confectionery products.
– Starches (e.g., cornstarch, modified starches): Used as thickeners and stabilizers in fillings and gummy candies.
– Gelling Agents (e.g., gelatin, pectin): Create the desired texture and chewiness in gummies, fruit snacks, and jelly candies.
– Emulsifiers (e.g., lecithin): Improve the stability of fat-in-water emulsions in chocolate and caramels.
– Coating Agents (e.g., shellac, carnauba wax): Create a protective and glossy layer on candies and chocolate-covered treats.