Cold water swelling starches

Since insoluble ingredients like cook-up starches tend to sediment without agitation, viscosity-increasing ingredients like xanthan gum or cold-water swelling starches are used.

Cold water-swelling starch (CWS) is an instant starch that remains as an intact granule. It offers convenience stability clarity and texture. CWS starches have smooth texture similar to cook-up starch and more processing tolerance than conventional pre-gelatinized starches.

By increasing the viscosity of the brine system, a network is built up that prevents the cook-up from settling.

CWS scratches may be gelling or non-gelling, They may be used in no-cook or cold-process salad dressings providing the thick, creamy mouthfeel in no fat salad dressing.

CWS is dispersible in sugar solutions or corn syrups by rapid stirring; the resulting dispersion can be poured into molds, where it sets to a rigid gel that can be sliced easily. The result is a gum candy.

Cold water swelling starch is also useful in making desserts and in muffin batters.
Cold water swelling starches 

Whole eggs as ingredient in muffin

Eggs are commonly used in baking as a binder to hold dough’s together, an important role when the flour using contains no gluten.

Eggs are the chief ingredient, used whole or separated. Liquid eggs contribute 10% to 30% of muffin batter based on flour at 100% and dried eggs contribute 5% to 10%.

Eggs are essential to the structure of muffins. They bind the other ingredients together and add flavor and color.

Eggs are excellent thickeners because their proteins set with heat. When egg whites are whipped to firm peaks, they act as leaveners by holding air inside of a mixture it sets in the oven.

Adding egg whites to muffin batter provides structure to the finished product and a muffin that is easily broken without excessive crumbling.
Whole eggs as ingredient in muffin

Making cakes with the right ingredients

Making cakes with the right ingredients
Different ingredients serve different purpose. When a new product is being developed it is important to choose the right ones.

The main ingredients in cakes are fat, sugar, eggs, flour, a raising agent and sometimes a liquid. Flavorings may include dried fruit spices, essences, chocolate, coffee and citrus fruits. Each ingredient performs an important function.

Fat
Holds tiny air bubbles which create, texture and volume
Adds color and flavor, particularly butter and margarine
Produce cake with short crumb or rich texture

Sugar
With fat help to hold air in the mixture
Increases the volume of the cake
Sweetens the mixture and adds flavour

Eggs
Trap air, especially if they are beaten
Contain the protein albumen, which when beaten forms a foam, adding air into the mixture
Hold the fat in an emulsion once the mixture has been beaten
Contain lecithin (also a protein) in the egg yolk, which helps to keep the emulsion stable
Add color and flavor

Flour
Forms the main structure of most cakes
Soft flour has a low gluten content and gives a soft tender crumb
With the correct amount of raising agent, it helps the product to rise

Raising agent
Makes cakes light and airy
Needs to be measured accurately
Needs to be mixed evenly through the other ingredients

Liquid
Usually milk and water produces steam to help the mixture rise during baking
Combines with the protein in flour to form gluten

Cakes can be made at home or commercially manufactured and sold though retail outlets. The choice ranges from plain textured cakes to imaginatively iced and decorated special occasion cakes.
Making cakes with the right ingredients

The importance of sodium

SODIUM compounds were known and used extensively during ancient times, but the element was not isolated until 1807 when an English chemist used a process called electrolysis to extract pure metal from sodium hydroxide. Although sodium was long believed to be a dietary essential, final proof was not obtained until 1918 when Osborne and Mendel conducted experiments on lab animals.

Although we hear much today about the adversities of salt, the body does require small amounts. Sodium is the chief cation (positively charged ion) in extracellular fluid and, acting with potassium, maintains proper body fluid balance. 

Sodium and potassium also work together to regulate muscle contractions and nerve stimulation. Sodium helps keep calcium and other minerals soluble in the blood and is necessary for the production of hydrochloric acid in the stomach. Acting with chlorine, sodium assists in keeping blood lymph healthy. It also purges carbon dioxide from the body.

Those on salt-restricted diets are advised to avoid all products containing salt. Studies are now indicating that if an adequate intake of water each day (8-10 glasses minimum) is maintained and caffeine drinks are eliminated, some dietary sodium becomes a benefit rather than a health risk. 

A chloride deficiency can occur when there is a loss of sodium caused by excessive sweating, chronic diarrhea, vomiting, and with some kidney disorders. These losses may result in metabolic alkalosis and disorders of the body's pH which can lead to coma and death. Therefore, maintaining an adequate sodium level is vital. 

However, it is estimated that the average consumption of sodium is more than twenty times the amount needed by the metabolism. Most fast foods and processed foods are oversalted. This interferes with the utilization of nutrients. The oversalting is done supposedly to improve flavor, but also to cause the kind of thirst that is a boon to the soft drink industry.

There is no official RDA, but the National Academy of Sciences estimates that a safe daily intake would be 500 mg. for most adults, but slightly higher amounts for pregnant or lactating women. 

Some other sources have suggested the RDA should be 2000-3500 mg. per day, but this seems excessive for the average need unless there is profuse sweating during prolonged exercise. It is also suggested that a single gram of sodium chloride for each kg. of water drunk is sufficient. More than 13 grams of sodium chloride daily can produce toxic effects.
Food Ingredient

Sugar

Sugar is one of very important ingredient in food recipe. It will give sweetness taste to the food. It can be found in our daily foods and drinks

Sugar by definition is a sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste.

In culinary terms, sugar as a type of food delivers one of the primary taste sensations, that of sweetness.
Sugar or white sugar is made by extracting the juice from sugar cane, filtering, concentrating and purifying it until sugar crystallizes.

The "simple" sugars, or monosaccharides (such as glucose), store energy which biological cells use and consume. In a list of ingredients, any word that ends with "ose" probably denotes a sugar. For example glucose, fructose and sucrose.
Sugar