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a common leavening agent used in baked goods. Used for fireproofing, in baking powder, and as an antirheumaticalso used as a fire retardant and in fertilizers.

Upon standing, unhomogenized milk naturally separates into two layers-a MILK FAT-rich cream on top and almost fat-free (or skimmed) milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all cream that reaches the market today has been pasteurized. There are many varieties of cream, all categorized according to the amount of milk fat in the mixture. Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent.

Beginning with the basics, cheese is a concentrated dairy food made from milk. A starter culture of bacteria is first added to convert some lactosethe primary milk sugarto lactic acid. An enzyme, commonly chymosin, is next added to coagulate caseinthe major milk proteininto a soft solid, or curd, that consists of calcium caseinate and milkfat. Milkfat exists as globules of a triglyceride wrapped in a phospholipid-protein membrane

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

A thick, jellylike substance obtained from SEAWEED. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups.

alginic acid or one of its esters or salts, esp. the gelatinous solution obtained as a by-product in the extraction of iodine from seaweed, used in mucilages and for thickening jellies.





source: allrecipes.com

A thick, jellylike substance obtained from SEAWEED. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups.

alginic acid or one of its esters or salts, esp. the gelatinous solution obtained as a by-product in the extraction of iodine from seaweed, used in mucilages and for thickening jellies.





source: allrecipes.com

A gummy substance obtained from legume-family plants, used as a thickener and STABILIZER in commercial food processing.

A chemical that is added to a solution or mixture or suspension to maintain it in a stable or unchanging state.



The word "stablizer" on food labels usually means that a grain containing gluten, such as wheat, has been used.

A soft, white, unripened French cheese made from cow's milk. Young Neufchâtel has a mild, slightly salty flavor that becomes more pungent as it ripens. Neufchâtel is available in a variety of shapes. Neufchâtel also is the name for the reduced-fat version of cream cheese.

Any of a class of sweet,Soluble Carbohydrate,as sucrose,glucose,sucrose from sugar cane and sugar beets.

We get our energy from the nutrients in food. The main sources of energy are carbohydrates (starches and sugars), fats and proteins. The body can be compared to an engine that converts the energy in food into the energy we need to live. Sugars and starches are forms of carbohydrate. Nutritionists recommend that about half of our energy should be supplied by carbohydrates. The majority of this should be from starchy foods like cereals, rice, potatoes, pasta or bread, with the remainder coming from sugars. During digestion (the process by which we break down food substances ready for absorption and use by the body) complex starchy foods are broken down into sugars.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

Hazelnuts, sometimes mistakenly referred to as filberts, are sweet, acorn-shaped nuts that are rich in phosphorous, potassium, copper, zinc, magnesium, selenium, dietary fiber, folate, and vitamin E. Hazelnuts are also an excellent source of plant sterols that are believed to play a role in the prevention of certain diseases, including colon cancer and heart disease. Although the names are often used interchangeably, filberts are actually a cultivated variety of European hazelnut and are slightly larger than other hazelnuts.



While the principal hazelnut-producing countries are Turkey, Spain, Italy, and France, they are also grown in the U.S. on hazelnut farms in Oregon and Washington. Wild hazelnuts (also sometimes referred to as cobnuts) grow in temperate regions around the world. The hazelnut has a long, fuzzy outer husk that opens as the nut ripens, revealing a hard, smooth shell. Believed to have originated in Asia, the hazelnut is one of the oldest agricultural food crops, providing a high-quality protein to humans for thousands of years. Ancient Chinese manuscripts dating back 5,000 years refer to the hazelnut as a sacred food bestowed directly on us by the heavens; and the ancient Greeks and Romans prized hazelnuts for their medicinal properties.



Hazelnuts are a nutrient-dense food that provide excellent nourishment as well as culinary diversity. While ancient lore has it that hazelnuts held the cure for everything from baldness to gastrointestinal illnesses, modern research is informing us that nuts, in general, if consumed in moderation, may confer heart healthy benefits. The monounsaturated fats in nuts are believed to lower LDL ("bad") cholesterol levels. When compared with other nuts, hazelnuts have a high vitamin E profile; and current research indicates that the antioxidant power of vitamin E may play a significant role in preventing coronary heart disease as well as certain kinds of cancer.





Varieties



Available in-shell and shelled forms, chopped, ground, whole, and roasted or natural, hazelnuts are often used in the baking and confectionery industries. Hazelnuts impart sweet, rich flavor and texture to numerous foods, and are added to many products including cookies, candies, ice cream, breakfast cereals, biscotti, tortes, chocolates, coffee, bread, liqueurs, and spreads. Some other forms of hazelnut include the following:



Hazelnut butter is a creamy, smooth spread (like peanut butter) made from roasted hazelnuts that offers a full, sweet flavor to recipes.



Hazelnut meal & flour is made from hazelnuts that have been processed into fine particles, and adds texture and flavor to many dishes, and may be added to cake batters, breads, fillings.



Hazelnut oil is a delicacy derived mainly from Italian hazelnuts and is pressed from hazelnuts that have not been roasted. Full of flavor, hazelnut oil is excellent for seasoning desserts as well as salads, sauteed foods, and crepes. Make sure to store hazelnut oil in the refrigerator as it easily turns rancid if exposed to heat and light.



Hazelnut paste, with added natural sweeteners, is used as a confectionery paste in hazelnut marzipan, icings, bakery fillings, ice cream, and cookies.

A thick, jellylike substance obtained from SEAWEED. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups.

alginic acid or one of its esters or salts, esp. the gelatinous solution obtained as a by-product in the extraction of iodine from seaweed, used in mucilages and for thickening jellies.





source: allrecipes.com

A viscous oil obtained from the seed of the cotton plant. Most of the cottonseed oil produced is used in combination with other oils to create vegetable oil products. It's used in some margarines and salad dressings, and for many commercially fried products.

Hazelnuts, sometimes mistakenly referred to as filberts, are sweet, acorn-shaped nuts that are rich in phosphorous, potassium, copper, zinc, magnesium, selenium, dietary fiber, folate, and vitamin E. Hazelnuts are also an excellent source of plant sterols that are believed to play a role in the prevention of certain diseases, including colon cancer and heart disease. Although the names are often used interchangeably, filberts are actually a cultivated variety of European hazelnut and are slightly larger than other hazelnuts.



While the principal hazelnut-producing countries are Turkey, Spain, Italy, and France, they are also grown in the U.S. on hazelnut farms in Oregon and Washington. Wild hazelnuts (also sometimes referred to as cobnuts) grow in temperate regions around the world. The hazelnut has a long, fuzzy outer husk that opens as the nut ripens, revealing a hard, smooth shell. Believed to have originated in Asia, the hazelnut is one of the oldest agricultural food crops, providing a high-quality protein to humans for thousands of years. Ancient Chinese manuscripts dating back 5,000 years refer to the hazelnut as a sacred food bestowed directly on us by the heavens; and the ancient Greeks and Romans prized hazelnuts for their medicinal properties.



Hazelnuts are a nutrient-dense food that provide excellent nourishment as well as culinary diversity. While ancient lore has it that hazelnuts held the cure for everything from baldness to gastrointestinal illnesses, modern research is informing us that nuts, in general, if consumed in moderation, may confer heart healthy benefits. The monounsaturated fats in nuts are believed to lower LDL ("bad") cholesterol levels. When compared with other nuts, hazelnuts have a high vitamin E profile; and current research indicates that the antioxidant power of vitamin E may play a significant role in preventing coronary heart disease as well as certain kinds of cancer.





Varieties



Available in-shell and shelled forms, chopped, ground, whole, and roasted or natural, hazelnuts are often used in the baking and confectionery industries. Hazelnuts impart sweet, rich flavor and texture to numerous foods, and are added to many products including cookies, candies, ice cream, breakfast cereals, biscotti, tortes, chocolates, coffee, bread, liqueurs, and spreads. Some other forms of hazelnut include the following:



Hazelnut butter is a creamy, smooth spread (like peanut butter) made from roasted hazelnuts that offers a full, sweet flavor to recipes.



Hazelnut meal & flour is made from hazelnuts that have been processed into fine particles, and adds texture and flavor to many dishes, and may be added to cake batters, breads, fillings.



Hazelnut oil is a delicacy derived mainly from Italian hazelnuts and is pressed from hazelnuts that have not been roasted. Full of flavor, hazelnut oil is excellent for seasoning desserts as well as salads, sauteed foods, and crepes. Make sure to store hazelnut oil in the refrigerator as it easily turns rancid if exposed to heat and light.



Hazelnut paste, with added natural sweeteners, is used as a confectionery paste in hazelnut marzipan, icings, bakery fillings, ice cream, and cookies.

Dehydrate: various processes to remove water content from food, mostly to prolong shelf-life.

Cabbages are an excellent source of vitamin K and vitamin C. They also supply valuable amounts of vitamin A and B group vitamins, calcium, potassium and fiber. Cabbages contain compounds which research strongly indicates inhibit the development of some cancers.

Potassium sorbate is the potassium salt of sorbic acid, and is much more soluble in water than the acid. Potassium sorbate will produce sorbic acid once it is dissolved in water and is the most widely used food preservative in the world. It is effective up to pH 6.5 but effectiveness increases as the pH decreases.

Produced from the fermentation of corn SUGAR, xanthan gum is used as a thickener, EMULSIFIER and STABILIZER in foods such as dairy products and salad dressings.

Some people are allergic to xanthan gum, with symptoms of intestinal gripes, diarrhea, temporary high blood pressure, and migraine headaches

Also, since xanthan gum is produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it. Yellow Phrygian Husk is a common source of bacterium in which xanthan gum is created

Also used by people who are allergic to gluten

A gummy substance obtained from legume-family plants, used as a thickener and STABILIZER in commercial food processing.

Also called corn sugar and grape sugar, dextrose is a naturally occurring form of GLUCOSE.



GLUCOSE: The most common form of this sugar is dextroglucose, a naturally occurring form commonly referred to as DEXTROSE (also called corn sugar and grape sugar). This form of glucose has many sources including grape juice, certain vegetables and honey. It has about half the sweetening power of regular sugar. Because it doesn't crystallize easily, it's used to make commercial candies and frostings, as well as in baked goods, soft drinks and other processed foods. Corn syrup is a form of glucose made from cornstarch.