Substances that seperate into ions that conduct electricity when fused or dissolved in fluids. In the human body, sodium,
potassium, and chloride are electrolytes essential for nerve and muscle function and for maintaining the fluid balance as well as the
acid-alkali balance of cells and tissues.
Generally, any ingredient used to bind together normally noncombinative substances,
such as oil and water. Egg yolks contain a natural emulsifier (Lecithin) and are used
to thicken and bind sauces (such as Hollandaise), as well to bind ingredients in baking.
Xanthan Gum is a commercial emulsifier used in numerous foods like sald dressings and
dairy products. Some commercial emulsifiers also inhibit baked goods from going stale
Proteins in food which
accelerate many flavor, color, texture and nutritional changes, especially
when food is cut, sliced, crushed, bruised and exposed to air. Proper
blanching or hot packing practices destroy enzymes and improve food
Erythritol is the sugar alcohol (polyol) that has the least impact on blood sugar. Erythritol has almost zero calories, carbs, and glycemic index. The reason is a bit different that most sugar alcohols, which are only partially absorbed in the small intestine. Most (60-90%) of the erythritol is absorbed into the blood, but is then excreted in the urine. Because of this, erythritol tends to produce much less intestinal distress than other sugar alcohols.
Where does erythritol come from?: Erythritol occurs naturally in small amounts in some fruits, and in greater amounts in certain mushrooms and other fungi, and in fermented foods such as wine and soy sauce. The form used in foods is generally made by the fermentation of plant sugars.
What is erythritol good for? : Erythritol has 60-80% of the sweetness of sugar. Especially when used plain it tends to have a cooling effect in the mouth. It can be used in baking, where it also has some of the tenderizing effects of sugar (results won't be exactly like sugar, though). It can at least partially replace sugar or artificial sweeteners for most uses. I find it especially useful in combination with chocolate (candy, brownies, etc.) where using purely artificial sweeteners produces unsatisfactory results.
Bacteria that occur naturally in the intestines of humans and animals; one of the common causes of diarrhea and urinary tract infections.
A female sex hormone produced in both sexes, but in much greater quantities in females.
Removal of air from within
and around food and from jars and canners. Blanching exhausts air from live food tissues. Exhausting or venting of pressure canners is necessary to
prevent a risk of botulism in low-acid canned foods.