Food Labels - Other Ingredients & Their Functions - Page 2
Sorbitol: A type of low-calorie sweetener also called sugar alcohol. It is a sweetener that occurs naturally in fruits and is also a thickening agent. It is often considered better for diabetics because it is absorbed more slowly and does not cause a rapid blood sugar rise or promote tooth decay. It is used in sugar-free sweets, chewing gums, frozen desserts and baked goods.
Lecithin: Lecithin is naturally occurring in eggs. It's used commercially as an emulsifier and processed from soyabean or sesame seed oil. Lecithin is used for homogeneity in food products. For instance, lecithin is the emulsifier that keeps chocolate and cocoa butter from separating when making a chocolate bar. Xantham gum: A polysaccharide used as a stabiliser and emulsifier. It can be used as a thickener in sauces and as a fat substitute with fewer calories.
Beta-Hydroxy-Toluene (BHT): It is an antioxidant and preservative added to food to protect freshness. It is also added directly to shortening, cereals and other foods mainly containing fats and oils.
Sorbic acid: This is commonly used in cheese making, because it allows the growth of some bacteria (necessary for cheese production) but limits fungal growth. Also used in other fermented goods, including wine and yeast breads
Maltol: This is another flavour enhancer that gives a taste reminiscent of freshly baked bread. It is used in cakes and different varieties of bread
Sorbitol: A type of low-calorie sweetener also called sugar alcohol. It is a sweetener that occurs naturally in fruits and is also a thickening agent. It is often considered better for diabetics because it is absorbed more slowly and does not cause a rapid blood sugar rise or promote tooth decay. It is used in sugar-free sweets, chewing gums, frozen desserts and baked goods.
Lecithin: Lecithin is naturally occurring in eggs. It's used commercially as an emulsifier and processed from soyabean or sesame seed oil. Lecithin is used for homogeneity in food products. For instance, lecithin is the emulsifier that keeps chocolate and cocoa butter from separating when making a chocolate bar. Xantham gum: A polysaccharide used as a stabiliser and emulsifier. It can be used as a thickener in sauces and as a fat substitute with fewer calories.
Beta-Hydroxy-Toluene (BHT): It is an antioxidant and preservative added to food to protect freshness. It is also added directly to shortening, cereals and other foods mainly containing fats and oils.
Sorbic acid: This is commonly used in cheese making, because it allows the growth of some bacteria (necessary for cheese production) but limits fungal growth. Also used in other fermented goods, including wine and yeast breads
Maltol: This is another flavour enhancer that gives a taste reminiscent of freshly baked bread. It is used in cakes and different varieties of bread
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