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Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents
These mixtures are formulated by flavorists to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and flavor chemists can often mix these together to produce many of the common flavors.
Flavor enhancers enhance a food's existing flavors. A popular example is monosodium glutamate. Some flavor enhancers have their own flavors that are independent of the food. Flour treatment agents are added to flour to improve its color or its use in baking. Glazing agents provide a shiny appearance or protective coating to foods.
Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications. [2] Starches are modified to enhance their performance in different applications.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Malic acid is added to some confectionaries to confer sour flavor. Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods. [ 1 ]
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Vanilla extract in a clear glass vial. Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water.It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. [1]