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Agar Agar
Agar, or agar-agar, is a jelly-like substance consisting of
polysaccharides obtained from the cell walls of some species of
red algae, primarily from “ogonori” and “tengusa.” It is commonly
used in Asian cuisines and as a flavorless vegan substitute for
gelatin. Agar helps gel, stabilize, texturize, and thicken beverages,
baked goods, confectioneries, dairy products, dressings, meat
products, and sauces.
Ascorbic Acid
Ascorbic acid (vitamin C) is an antioxidant medication found in
chewable tablets to prevent low vitamin C levels. Ascorbic acid
helps maintain the health of your cells, immune system, bones, and
blood vessels.
Ascorbic acid is often added to fruit juices, cereals, fruit-flavored
candies, dried fruit, cured meats, and frozen fruits to fortify or add
a citrus flavor. Ascorbic acid also acts as a preservative to keep
food, such as bread, cured meats, jams, and jellies, from spoiling.
Citric Acid
Citric Acid is an organic compound with the chemical formula
HOC(CH₂CO₂H)₂. It is a colorless, weak organic acid. It occurs
naturally in citrus fruits. In biochemistry, it is an intermediate in the
citric acid cycle, which occurs in the metabolism of all aerobic
organisms.
It boosts acidity, enhances flavor, and preserves ingredients (5)—
sodas, juices, powdered beverages, candies, frozen foods, and
some dairy products.
Sodium Alginate
$11.99Sodium alginate is often used in the food industry as a thickening agent
(for sauces, salad dressings, thickening fruit drinks, etc.), stabilizer (in
ice cream), film-forming agent (for sandwich cakes, frozen fish, meat,
etc., to prevent water penetration, candy anti-adhesive packaging, fruit
preservation) and water.
Alginate is ideal for arts and crafts projects, life/external body casting,
adult or baby hand or foot casting, or craft workshops. This material is
designed to mold external body parts or for fine art sculpture.
Sucralose
Sucralose is a general-purpose sweetener found in various foods,
including baked goods, beverages, chewing gum, gelatins, and frozen
desserts. It is referred to as heat stable. This means it stays sweet
even when used at high temperatures during baking, making it a
suitable sugar substitute in baked goods.
Xanthan Gum
Xanthan gum is used in food production to improve the texture,
consistency, and shelf-life of foods such as salad dressings, soups,
sauces, and baked goods. It is particularly useful for those with
coeliac disease or non-coeliac gluten sensitivity who must follow a
gluten-free diet.