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Sodium Acid Pyrophosphate
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound with the chemical formula . It consists of sodium cations () and dihydrogen pyrophosphate anions (). It is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry. When crystallized from water, it forms a hexahydrate, but it dehydrates above room temperature. Pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations, e.g. . Disodium pyrophosphate is produced by heating sodium dihydrogen phosphate: : Food uses Disodium pyrophosphate is a popular leavening agent found in baking powders. It combines with sodium bicarbonate to release carbon dioxide: : It is available in a variety of grades that affect the speed of its action. Because the resulting phosphate residue has an off-taste, SAPP is usually used in very sweet cakes which mask the off-taste. Disodium pyrophosphate and other sodium and potassium polypho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Disodium Phosphate
Disodium phosphate (DSP), or disodium hydrogen phosphate, or sodium phosphate dibasic, is an inorganic compound with the chemical formula . It is one of several sodium phosphates. The salt is known in anhydrous form as well as hydrates , where ''n'' is 2, 7, 8, and 12. All are water-soluble white powders. The anhydrous salt is hygroscopic. The pH of disodium hydrogen phosphate water solution is between 8.0 and 11.0, meaning it is moderately basic: : Production and reactions It can be generated by neutralization of phosphoric acid with sodium hydroxide: : Industrially It is prepared in a two-step process by treating dicalcium phosphate with sodium bisulfate, which precipitates calcium sulfate:Klaus Schrödter, Gerhard Bettermann, Thomas Staffel, Friedrich Wahl, Thomas Klein, Thomas Hofmann "Phosphoric Acid and Phosphates" in ''Ullmann’s Encyclopedia of Industrial Chemistry'' 2008, Wiley-VCH, Weinheim. : In the second step, the resulting solution of monosodium phosphate i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first ''single-acting'' baking powder (meaning that it releases all of its carbon dioxide as soon as it is dampened) was developed by food manufacturer Alfred Bird in England in 1843. The first ''double-acting'' baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, or wher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzymatic Browning
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food. Enzymatic browning Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. These processes affect the taste, color, and value of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hash Brown
Hash browns, also spelled hashed browns and hashbrowns, are a List of American breakfast foods, popular American breakfast food consisting of finely Julienning, julienned potatoes that have been fried until golden Food browning, brown. Hash browns are a staple breakfast item at diners in North America, where they are often fried on a large, common cooktop or grill. Hash browns are a popular mass production, mass-produced product sold in refrigerated, frozen and dehydrated forms. Etymology The word ''hash'' is derived from the French language, French word , which means 'to hack' or 'to chop'. In other words, hashed brown potatoes can be interpreted literally as "chopped and fried potatoes". History The following recipe for "brown hashed potatoes" appears in the 1835 edition of the ''Minnesota Farmers' Institute Annual'': Cited b''The Old Foodie'' whose article is cited b''TastingTable'' Hash browns first started appearing on breakfast menus in New York City in the 1890s. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nitrous Acid
Nitrous acid (molecular formula ) is a weak and monoprotic acid known only in solution, in the gas phase, and in the form of nitrite () salts. It was discovered by Carl Wilhelm Scheele, who called it " phlogisticated acid of niter". Nitrous acid is used to make diazonium salts from amines. The resulting diazonium salts are reagents in azo coupling reactions to give azo dyes. Structure In the gas phase, the planar nitrous acid molecule can adopt both a ''syn'' and an ''anti'' form. The ''anti'' form predominates at room temperature, and IR measurements indicate it is more stable by around 2.3 kJ/mol. p. 462. Image:Trans-nitrous-acid-2D-dimensions.png , Dimensions of the ''anti'' form(from the microwave spectrum) Image:Trans-nitrous-acid-3D-balls.png , Model of the ''anti'' form Image:Cis-nitrous-acid-3D-balls.png , ''syn'' form Preparation and decomposition Free, gaseous nitrous acid is unstable, rapidly disproportionating to nitric oxides: :2 HNO2 → NO2 + ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nitrite
The nitrite polyatomic ion, ion has the chemical formula . Nitrite (mostly sodium nitrite) is widely used throughout chemical and pharmaceutical industries. The nitrite anion is a pervasive intermediate in the nitrogen cycle in nature. The name nitrite also refers to organic compounds having the –ONO group, which are esters of nitrous acid. Production Sodium nitrite is made industrially by passing a mixture of nitrogen oxides into aqueous sodium hydroxide or sodium carbonate solution: : : The product is purified by recrystallization. Alkali metal nitrites are thermally stable up to and beyond their melting point (441 °C for KNO2). Ammonium nitrite can be made from dinitrogen trioxide, N2O3, which is formally the anhydride of nitrous acid: :2 NH3 + H2O + N2O3 → 2 NH4NO2 Structure The nitrite ion has a symmetrical structure (C2v molecular point group, symmetry), with both N–O bonds having equal length and a bond angle of about 115°. In valence bond theory, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Nitrite
Sodium nitrite is an inorganic compound with the chemical formula . It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite salt. It is a precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive used in processed meats and (in some countries) in fish products. Uses Industrial chemistry The main use of sodium nitrite is for the industrial production of organonitrogen compounds. It is a reagent for conversion of amines into diazo compounds, which are key precursors to many dyes, such as diazo dyes. Nitroso compounds are produced from nitrites. These are used in the rubber industry. It is used in a variety of metallurgical applications, for phosphatizing and detinning. Sodium nitrite is an effective corrosion inhibitor and is used as an additive in industrial greases, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cured Meat
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canning
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the ''Bertrand (steamboat), Bertrand'', a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. History and development French origins Shortly before the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Generally Recognized As Safe
Generally recognized as safe (GRAS) is a United States Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts under the conditions of its intended use. An ingredient with a GRAS designation is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. The concept of food additives being "generally recognized as safe" was first described in the Food Additives Amendment of 1958, and all additives introduced after this time had to be evaluated by new standards. Some examples of substances recognized as GRAS include ascorbic acid (vitamin C), citric acid, and salt, which are all commonly used in food preservation and flavoring. The FDA list of GRAS notices is updated approximately each month, as of 2021. History On 6 September 1958, the Food Additives Amendment of 1958 was signed into law, with a list of 700 food substances that were exempt from the then-new requirement ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E450 (food Additive)
In chemistry, pyrophosphates are phosphorus oxyanions that contain two phosphorus atoms in a linkage. A number of pyrophosphate salts exist, such as disodium pyrophosphate () and tetrasodium pyrophosphate (), among others. Often pyrophosphates are called diphosphates. The parent pyrophosphates are derived from partial or complete neutralization of pyrophosphoric acid. The pyrophosphate bond is also sometimes referred to as a phosphoanhydride bond, a naming convention which emphasizes the loss of water that occurs when two phosphates form a new bond, and which mirrors the nomenclature for anhydrides of carboxylic acids. Pyrophosphates are found in ATP and other nucleotide triphosphates, which are important in biochemistry. The term pyrophosphate is also the name of esters formed by the condensation of a phosphorylated biological compound with inorganic phosphate, as for dimethylallyl pyrophosphate. This bond is also referred to as a high-energy phosphate bond. Acidity Pyroph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
