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Calcium Lactate
Calcium Lactate
Calcium lactate is produced by mixing lactic acid with calcium carbonate or calcium hydroxide. While it’s used as a calcium supplement and to fortify foods, calcium lactate fills a variety of roles in the food industry as an approved firming agent, thickener, flavor enhancer and leavening agent. Calcium lactate contains less elemental calcium than two other forms of calcium commonly used in supplements calcium carbonate and calcium citrate. So you may need to take more tablets to get the same dose.
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Gelatine
Gelatine
Gelatin or gelatin (from Latin: gelatus means "stiff", "frozen"; compare with gelato) is translucent, colorless, brittle (when dry), bland food derived from collagen obtained from various animal products. It is commonly used as gelling agents in food, medicine, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in the same way so-called "jelly".
Gelatin is an irreversible form of hydrolyzed collagen, which results in the reduction of fibril protein hydrolysis into smaller peptides, which will have a wide range of molecular weight associated with physical and chemical methods of denaturation, based on the hydrolysis process. It is found in most of the gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice cream, dips and yogurt. Gelatin for use recipes come in the form of slabs, granules or powder. Instant types can be added to food for them; others should be soaked in water first.
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Glycine
Glycine
Glycine is one genus of the tribe of legumes (Fabaceae). In it there are two species of soy that are important to humans as a source of protein and fats, and antioxidants : Glycine max (soybean white) and Glycine soja (soybean black).
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Madu
Madu
Honey is a fluid-like syrup, honey is more viscous and sweet taste, produced by bees and other insects from the nectar of flowers. If the wasps are in the nest of honey is removed from the bag honey nectar contained in the abdomen and chewed worked together with other wasps, if the nectar is finely placed on the cell if the cell is full will be closed and it ferments.
The sweet taste of honey disebapkan by elements of the monosaccharides fructose and glucose, and has a sweet taste similar to gula. Madu have the chemical characteristics of interest, is applied when used for baking. Honey has a different flavor than sugar and sweeteners lainnya.Kebanyakan microorganisms can not grow in honey because of the low water activity which is only 0.6.
The history of the use of honey by humans is quite long. From the first human use of honey for food and beverages as a sweetener or flavoring. The aroma of honey depends on the source of nectar that bees taken.
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