Looking to increase rise, retain moisture, prolong shelf-life, or create a finer, more tender crumb?
– Acts as synergist for antioxidants, buffers pH, imparts flavor, provides acidity
Trisodium Citrate Dihydrate – Adjusts pH, Chelates metal ions, buffers pH, Imparts flavor
GDL: Provides a progressive pH decrease, acts as raising agent for baked goods, can prolong shelf life of baked goods
Lactic Acid: Acidifies sour dough
Potassium Lactate: Adjusts pH, Keeps moisture
Sodium Lactate: Adjusts pH, Keeps moisture
Tricalcium Citrate: Enriches the calcium content, Adjusts pH, enables use of nutrition claims, enables use of health claims
Trimagnesium Citrate: Enriches the magnesium content, enables use of nutrition claims, enables use of health claims
Tripotassium Citrate: Serves potassium fortification, buffers pH, improves complexity and/or stability, chelates metal ions, replaces sodium and serves sodium-free pH regulation enables use of nutrition claims, enables use of health claims
Salt Substitute: Contributes to healthy nutrition with less sodium, Reduces sodium content up to 50%, Delivers a salty flavor without off-taste
Low Calorie Sweetener: Provides sweetness, reduces or replaces sugars, reduces calories, enhances taste profile by masking off-flavors, lowers glycemic index, enables use of nutrition claims.
Xanthan Gum: provides high stabilizing properties, provides high viscosity at low concentration, binds water, improves texture and moisture retention, provides high suspending properties for fruits and nuts, gluten replacement, compatible with most commercial thickeners and stabilizers.
Phosphate: enhances volume, appearance and flavor of cakes and pastries.
Sodium Bicarbonate: enhances rising of cakes, cookies and other baked goods.
Dextrose: Promotes browning, less sweet than sugar.
Salt: enhance flavor, balance sweetness
Colors: Natural or Sythetic
Potassium Sorbate: Preservative preventing mold, yeast and microbes.
Ascorbic Acid: Strengthened Gluten, Greater loaf volume, Finer crumb, Increased tenderness of crumb, Reduce crust thickness, faster rise.
Glycerin: retains moisture, Smoother/Shinier icing, Creamier icing, Prevent crystalizing of sugar
Propylene Glycol, retains moisture, strengthens dough, maintains flavor.