Blog Archives

What is Molasses?

Picture of Molasses Container

Molasses Molasses is also known as treacle. It is a byproduct of processing sugar cane or sugar beets into sugar. It contains roughly 30% sucrose, 12% glucose, and 12% fructose. How is it Made? The manufacturing process differs depending on

Posted in Baking, Cooking, Ingredients

Canadian Crackdown on British Food

Canadian Crackdown on British Food What Happened? So, it’s been in the news in Canada and Britain today. The Canadian Food Inspection Agency has barred some British food products from being sold in Canada. From the CBC, British food fans

Posted in Food Additives, Ingredients

Why is Chlorophyll Added to Food?

Chlorophyll In Food Chlorophyll is a green pigment. It is commonly found in algae, plants and some types of bacteria. When added to food, it acts as a dye. It provides an olive/dark-green colour. It has an E number of

Posted in Colour, Food Additives, Ingredients

Ethyl Lauroyl Arginate

Ethyl Lauroyl Arginate Ethyl Lauroyl Arginate is an antimicrobial food preservative. It prevents contamination and spoilage from a wide range of bacteria, yeasts and moulds. Other names for Ethyl Lauroyl Arginate include: Lauric arginate ethyl ester Lauramide ethyl ester LAE

Posted in Food Additives, Ingredients, Preservative

Indigotine

What is Indigotine? Indigotine is an organic compound commonly used as a reddish blue food dye. It can also be referred to using the names: Indigo Carmine FD&C Blue #2 CI Food Blue 1 CI (1975) No. 73015 Description The

Posted in Colour, Food Additives, Ingredients

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