AGAR - AGAR FLOUR
Agar-agar is a natural vegetable gelatin. It is white and translucent when sold in washed and dried strips or packaged as powder. It can be used to make jelly, pudding and custard. When making jelly, boil the solids in water until they dissolve.
Agar can be used as a laxative, appetite suppressant, vegetarian substitute for gelatin, thickener for soups, in fruit preserves, ice cream and other desserts, as a clarifying agent in brewing, and in the shaping of paper and fabrics.
CITRIC ACID
Citric acid is used as both a natural flavor enhancer and preservative in a variety of foods such as jams and jellies and canned fruits and vegetables. It is also used in ice cream, fruit drinks, confectionery and carbonated drinks. It helps regulate acidity, acts as an antioxidant and helps maintain color.
LACTOSE
Lactose is a large sugar molecule made up of two smaller sugar molecules, glucose and galactose. Lactose needs to be broken down into glucose and galactose before it can be absorbed from the intestines and taken into the body. Glucose and galactose are then absorbed by the cells lining the small intestine.
Its light aroma 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 foods. Infant formula is a notable exception where the addition of lactose is necessary to match the composition of human milk.
KARAGENAN
Carageenan is an additive used to thicken, emulsify and preserve food and beverages. It is a natural substance derived from red seaweed, also called “Irish moss”. It is often found in walnut milk, meat products and yogurt.
It is often used as an astringent and gelling agent in milk, cheese, yogurt and other dairy products, as well as milk and soy-based beverages, beer, processed meat products, ice cream and thousands of other things.
AMMONIUM PERSULFATE
Ammonium persulfate is a white, odorless crystal, formula (NH4)2S2O8, has strong oxidation and corrosion when heated, easily decomposed and not easy to absorb moisture, soluble in water, solubility increases in hot water, decomposed by hydrolysis of sodium hydrogen and hydrogen peroxide in aqueous solution.
Ammonium persulfate is used as an acid regulator in foods. In the food industry it can also be used 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 convenience, safety, etc.