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Ingredient Glossary - A

 

agar:  A gelatinous substance chiefly used as a solid substrate to contain culture medium for microbiological work. It is obtained from the cell membranes of some species of red algae or seaweed. Can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and Japanese desserts, as a clarifying agent in brewing, and for paper sizing fabrics. It can be used to make jellies, puddings and custards. Approximately 80% fiber, so it can serve as a great intestinal regulator. Agar is used as an impression material in dentistry.


algin derivative:  A thickener and stabilizer (takes the place of fat as a stabilizer). Found in kelp, has wide industrial uses. It can be made into a silk like thread or a plastic material, insoluble in water, that is used to make films, gels, rubber, and linoleum, and as a colloid in cosmetics, car polishes, and paints. Organic derivatives of alginates are used as food gums in making ice cream, puddings, and processed cheeses.


alkali:  A basic, ionic salt of an alkali metal or alkaline earth metal element. Best known for being bases (compounds with pH greater than 7) that dissolve in water. Most basic salts are alkali salts, of which common examples are: sodium hydroxide (often called "caustic soda") potassium hydroxide (commonly called "caustic potash") lye (generic term, for either of the previous two, or even for a mixture) calcium carbonate (sometimes called "free lime")


annatto color:  The color comes from the resinous outer covering of the seeds of the plant Bixa orellana. The central portion of those molecules is the same as that of the molecule β-carotene. Used in foods to provide color in cheese, butter, margarine, and microwave popcorn. It is often used as a substitute for the expensive herb saffron. It also has anti-oxidant properties. The seeds are also used as a flavoring in the form of a powder or a paste, but the main use is as a coloring agent. Because annatto binds well to the proteins in dairy foods, it is often used to add color to milk products such as butter, cheese, or puddings.


aspartame:  An artificial, non-saccharide sweetener, a methyl ester of the dipeptide of the amino acids aspartic acid and phenylalanine. This sweetener is marketed under a number of trademark names, including Tropicana Slim, Equal, NutraSweet, and Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. It is commonly used in diet soft drinks, and is often provided as a table condiment. It is also used in some brands of chewable vitamin supplements and common in many sugar-free chewing gums. Aspartame is also one of the sugar substitutes used by people with diabetes. It is a subject of a public controversy due to possible health risks. The artificial sweetener aspartame has been the subject of a lot of vigorous public controversy regarding its safety and the circumstances around its approval. Many studies have recommended further investigation into the possible connection between aspartame and diseases such as brain tumors, brain lesions, and lymphoma.


autolyzed yeast extract: Yeast extract is the common name for various forms of processed yeast products that are used as food additives or flavorings. They are often used in the same way that monosodium glutamate (MSG) is used, and, like MSG, often contain free glutamic acids. Autolyzed yeast extract is the primary source of monosodium glutamate for the food industry. 

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