Modern Gastronomy: A to Z
Anthoxanthins food composition—pigments and other compounds What are they? White, cream, and orangey pigments responsible for the color of vegetables such as cauliflower, onion, etc. Additional information:
When in contact with iron and aluminum, they turn foodstuffs a yellowy-brown color. This needs to be borne in mind when using pots without a ceramic coating.
They have a slightly sharp taste, similar to anthocyans.
Anti-caking agent food concepts What is it? A product that reduces the tendency of products (powder, lumpy products, and even solid masses) to stick together over time and in a humid atmosphere. Additional information:
One of the most widely used in the retail food industry is silicon oxide (E-551).
In the past, grains of rice were placed with salt in saltcellars in order to stop the salt from sticking together; nowadays, salt is treated with an anti-caking agent. General uses:
In the retail food industry: Products in powder form (flour, starch, sugars, salt, etc.).
In restaurants: Corn starch is commonly used to prevent pastries, gummies, or seasoning blends from sticking together or clumping. Flour is used to prevent raw dough from sticking.
Anti-foaming agent food concepts What is it? A product that prevents or reduces the formation of foam. Additional information:
For example: dimethylpolysiloxane E-514.
Some emulsifiers in small doses produce anti-foaming effects, for example, monoglycerides and diglycerides (E-471). 18
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