Calcium caseinate is a protein taken from casein in milk. The food industry often uses calcium caseinate in powders that needs a rapid thinning out in water directly to instant cream soups and coffee creamers
Calcium chloride has many uses in the food and beverage industry. It increases the firmness of fruits and vegetables including tomatoes, cherries, olives, and pickles. It prevents breakup during processing and cooking.
Chlorine compounds are widely used in the food industry to kill bacteria and disinfect. Chlorine mixed with calcium is usually in granular or tablet form and is called calcium hypochlorite - Ca(OCL)2. Chlorine may also be available as chlorine dioxide (ClO2).
Calcium lactate is an ingredient in some baking powders containing sodium acid pyrophosphate. It provides calcium in order to delay leavening. Calcium lactate is added to sugar-free foods to prevent tooth decay. It reacts with sodium alginate to form a skin around the food item
Chemically, tricalcium phosphate is a calcium salt of phosphoric acid. Its primary function in fortification is to increase the calcium content of foods. It is almost insoluble in water, has a very low flavour profile and usually comes in a fine white powder.
Calcium propionate is used as a preservative in bread and other baked goods. It may be combined with along with propionic acid and sodium propionate. Calcium propionate helps keep baked goods fresh by preventing mould and bacterial growth that would otherwise cause them to go bad.
Food Grade Calcium Sulfate is an economical source of supplemental calcium in enriched flours, breads, cereals, baking powder, yeast foods, canned vegetables, juices, jellies and preserves. It also is used in beer manufacturing as a buffering agent and processing aid.
Activated carbon is used to purify liquids and gases in a variety of applications, including food and beverage processing. Activated carbon is produced from carbonaceous source materials, such as coconuts, nutshells, coal, peat and wood.
Casein is the main protein in cow’s milk. It forms the basic ingredient of cheese and is used in the form of caseinate in the food industry. Caseinate is used more often in the food industry than casein, because its more soluble than casein.
KOH is commonly used in the food industry due to its excellent detergent and strong antimicrobial properties. Sodium Hydroxide aka lye or caustic soda is a strong alkaline compound that is used for preparing various foodstuffs.
Chelating, or sequestering, agents protect food products from many enzymatic reactions that promote deterioration during processing and storage. These agents bind to many of the minerals that are present in food (e.g., calcium and magnesium) and are required as cofactors for the activity of certain enzymes.
Clouding agents or cloudifiers are a type of food additive used to make beverages such as fruit juices to look more cloudy, and thus more natural-looking and visually appealing, typically by creating an emulsion of oil droplets.
Confectionery coatings, also known as candy wafers or compound coating is an easy-to-use substitute for real chocolate. Confectionery coating uses a vegetable fat to replace the cocoa butter that is found in genuine chocolate.
Cocoa is the seed of the cacao tree. The seed contains a lot of fat and is used to produce cocoa butter. Cocoa butter is then used to produce chocolate. Cocoa is a ground powder used to produce chocolate.
Non-dairy creamers or coffee/tea whiteners are liquid or granular substances that are lactose-free and generally used in hot beverages as a substitute for milk or cream. Often comprise casein, a milk-derived protein.
Coluorants added by food producers to colour food or to adjust the colour to desired level are among the commonly used food additives. Colourants are used in the production of soft drinks, sweets, bakery products, canned and vegetable products, dairy products, and meat and fish products.
Fermented sausages are made from mixtures of ground meat, salt, sugar, spices and curing agents. Generally, this type of sausage is fermented using either bacteria naturally found in the raw meat or by adding commercial "starter cultures" to the meat during manufacturing.
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis.