Candy-makers also commonlyuse citric acid. If you're looking for a citrusy, refreshing flavor, try citric acid, which is a very common acidity additive in soft drinks and beverages. Think of the taste of lemon juice. That sharp tang is the flavor profile of citric acid. However, most com...
The total amount of carbohydrates in this recipe reflects the amounts of flour, sugar and dairy milk. If any of these ingredients are reduced, the texture and color may suffer because each of these ingredients has specific functions. Asugar substitute, such as one that is featured in this ch...
Honeyis 20 to 60 percent sweeter than white sugar. About ¾ cup honey can be substituted for about 1 cup of white sugar. For every 1 cup of honey, reduce the amount of other liquids in a recipe by ¼ cup and add ¼ teaspoon of bakingsoda. This is because honey is naturally ac...
The third best option to use as a substitute for Dijon mustard is spicy brown mustard. This type of mustard can also be used in a 1:1 ration substitute. However, keep in mind that this mustard will add heat to your recipe. If this is of concern, you can add a little bit of mayonn...
Quantity Ingredients (parts by weight) Welch's unsweetened grape juice 70 ml. Methyl glucoside 70 gms. Sucrose 55 gms. Disodium phosphate 0.3 gm. Citric acid (anhydrous) approx. 0.25 gm. Pectin N.F. 1.0 gm. The sugar, methyl glucoside, pectin and sodium phosphate were dry blended. The gr...
A citric acid (Merck KgaA, Darmstadt, Germany) solution pH = 2 was used for pectin extraction from apple puree. The stirring of apple puree and citric acid solution was carried out for 10 min for proper homogenization. The obtained mixture was subjected to ultrasound using an ultrasonic device...
Finally, DCCP or hydrolyzed DCCP (HDCCP) was partially substituted for wheat flour at different replacement ratios in a cookie recipe at 0, 10, 20, 30, and 40%. The cookies with a 10% replacement ratio of hydrolyzed deoiled coconut cake powders had a lower RIS by more than two folds ...
:The acidity of buttermilk may work in some baked good recipes. Since it's a liquid, you will need to reduce another liquid, so it's not an ideal substitute. Use 1/2 cup of buttermilk for every 1/4 teaspoon of cream of tartar, then eliminate 1/2 cup of liquid from the recipe....
has been patented by Frito Lay, Inc. (Dallas, Texas) for use in replacing oil in food formulations or in frying. It has a non-caloric fat substitute as it is not digested or absorbed. It is an ester of a fatty alcohol and a dicarboxylic acid, malonic acid and alkylmalonic acid. ...