| Ingredients |
| Trivia |
A complete glossary of ingredients and culinary terms would be too extensive to cover. As such, the glossary of ingredients highlighted here are those that I use on a regular basis.
Agar
Gelatinous substance. Obtained from the cell walls of some species of red algae. Can be used as an laxative, a good source of fiber which forms gels in small proportions.
A polymer made up of subunits of the sugar galactose. Agar polysaccharides serve as the primary structural support of the cell walls. Withstands temperatures up to 80°C.
Alginate (CH4AlMgNaO7Si)
Alginate / Alginic acid / Algine is a viscous gum that is abundant in the cell walls of brown algae. Extracted from seaweed including the giant kelp Macrocystis pyrifera, Ascophyllum and various types of Laminaria. Also produced by certain bacteria. Azotobacter species.
Extraction begins with repeated washing in an acified solution, which eliminates laminarins and fucans transforms the alginate into alginic acid.
Absorbs water quickly. Useful in dehydration of products. Bio compatible and simple controlled gelling with Calcium ions. When gelling with calcium it is thermo irreversible. Also used in cold whips where the gel set is delayed by a few minutes till dissolved. A stabiliser in the ice cream industry.
Ascorbic acid (C6H8O6) E300
An organic acid with antioxidant properties. Water-soluble. Commonly known as vitamin C. Acts as an antioxidant by being itself available for energetically favourable oxidation. 80% of the world’s supply of ascorbic acid is produced in China.
Calcium Chloride (CaCl2)
An ionic compound of calcium and chlorine. Highly soluble in water. A salt at room temperature, behaves as a typical ionic halide. Because of its hygroscopic nature it must be kept tightly sealed. Used also in many cheese recipes such as brie and stilton.
Calcium Gluconolactate
Consists of a mixture of 2 calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium. Soluble in cold liquids.
Calcium Lactate (C6H10CaO6) E327
A white crystalline salt made by the action of lactic acid on calcium carbonate. Used in foods such as baking powder. Can be absorbed at various pH levels. Can also be added to fresh cut fruits to retain firmness and extend shelve life.
Citric acid (C6H8O7) E330
A weak organic acid found in citrus fruits, most concentrated in lemons and limes. Composes of almost 8% of the dry weight of the fruit. Also used as an additive to sour drinks. Decomposes when heated in a medium above 175°C. Through the loss of carbon dioxide and water. Uses to increase the pH level of a solution.
Gellan
Gelling agent obtained from the fermentation of Sphingomonas elodea bacteria. Produces a firm gel that withstands temperatures up to 90°C.
Glucose (C6H12O6)
A monosaccharide. One of the main products of photosynthesis and starts cellular perspiration in both prokaryotes and eukaryotes.
Isomalt E953
A type of sugar consisting of disaccharide alcohol. The only sugar replacement derived exclusively from sucrose. An odourless, white, crystalline substance containing 5% water crystallisation.
Manufactured in a 2-stage process in which sugar is first transformed into Isomaltulose, a reducing disaccharide. It is then hydrogenated using a metal catalyst converter. Melts only between 145°C and 150°C. Low hygroscopic- greatest technological advantage. Does not crystallise as rapidly as sugar. Absorbs virtually no moisture at 25°C and relative humidity of up to 85%.
Kappa
Gelling agent extracted from a type of red algae (Chondrus and Euchema). A carrageenan. Produces a firm, brittle texture that can withstand temperatures up to 60°C. Sets almost instantly. Preferred for coating products.
Lecithin E322
Mostly a mixture of glycolipids, triglycerides and phospholides. Commercially available in high purity as a food supplement and medical use. Extracted from soy. Specifically soyabean oil, obtained by degumming the extracted oil of the seeds. It is a good anti oxidant.
Maltodextrine
A carbohydrate obtained from cornstarch /tapioca molecules. From maltose: a disaccharide formed from 2 units of glucose. Addition of another glucose unit yields maltotriose; further additions will produce dextrins (maltodextrines) and eventually starch. Low sweetening which does not add calories. Absorbs oils, also makes “PVC”.
Methylcellulose E461
Compound derived from cellulose. Dissolves in cold but not in hot water, forming a clear viscous solution or gel.
Heating a saturated mixture of methylcellulose will turn solid because it will precipitate out. The temperature at which this occurs depends on the DS-value, the higher the DS-value gives lower precipitation temperatures.
Heat mixture till 55°C for precipitation. Hydrates when cooled downed to 4°C.
Makes solid soups, sheets, candy film.
Precipitate - the formation of a solid in a solution during a chemical reaction.
Monoglyceride
Can be formed bio chemically by means of a release of a fatty acid. A glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage.
Dissolves in oil heated up to 60°C. This mixture must be integrated slowly for the emulsion to be satisfactory.
Sodium bicarbonate (NaHCO3)
Soluble in water, component of the mineral natron and is found dissolved in many mineral springs. Obtained from the reaction of carbon dioxide with an aqueous solution of sodium hydroyxide. Also known as sodium bicarb, cooking soda, bicarbonate of soda, bread soda, baking soda. Uses to decrease the pH level of a solution.
Sucrose (C12H22O11)
Table sugar. Generally extracted from sugar cane or sugar beet and then purified and crystallised. A disaccharide (glucose + fructose). Melts at 186°C to form a caramel.
Sucroester
Obtained from the reaction of sacarose and fatty acids. High stability as an emulsifier. Good aerating properties in an alcohol.
Xanthan gum E415
It is a polysaccharide used in food additive. Produced by the fermentation of glucose or sucrose by the Xanthomas campestris bacterium.
Increases the viscosity of liquids with just a small addition. With the order of 1%. This viscosity decreases with high shear rates. (pseudoplasticity)
Very stable under wide range temperatures and pH. Highly resistant to freezing and unfreezing.