Blog - Food Reality Check

What is E482? – Complete guide to understanding calcium stearoyl lactylate in your food

What is E482? Complete guide to understanding calcium stearoyl lactylate in your food The Quick Answer E482 is calcium stearoyl lactylate (CSL), a versatile emulsifier and dough conditioner derived from…

E-Numbers & Additives

What is E483? – Complete guide to stearyl tartrate—a banned food additive

What is E483? Complete guide to stearyl tartrate—a banned food additive ⚠️ CRITICAL UPDATE: Stearyl tartrate (E483) was REMOVED from the EU list of approved food additives effective April 23,…

E-Numbers & Additives

What is E492? – Complete guide to understanding sorbitan tristearate in your food

What is E492? Complete guide to understanding sorbitan tristearate in your food The Quick Answer E492 is sorbitan tristearate, a synthetic emulsifier and stabilizer used primarily to prevent fat bloom…

E-Numbers & Additives

What is E491? – Complete guide to understanding sorbitan monostearate in your food

What is E491? Complete guide to understanding sorbitan monostearate in your food The Quick Answer E491 is sorbitan monostearate (Span 60), an emulsifier used primarily to improve active dry yeast,…

E-Numbers & Additives

What is E493? – Complete guide to understanding sorbitan monolaurate in your food

What is E493? Complete guide to understanding sorbitan monolaurate in your food The Quick Answer E493 is sorbitan monolaurate, an emulsifier and stabilizer used to prevent separation and improve texture…

E-Numbers & Additives

What is E494? – Complete guide to understanding Sorbitan Monooleate in your food

What is E494? Complete guide to understanding E494 (Sorbitan Monooleate) in your food The Quick Answer E494 is a food emulsifier also known as sorbitan monooleate (or "Span 80"). It's…

E-Numbers & Additives

What is E495? – Complete guide to understanding sorbitan monopalmitate (Span 40) in your food

What is E495? Complete guide to understanding sorbitan monopalmitate (Span 40) in your food The Quick Answer E495 is sorbitan monopalmitate (SMP), an emulsifier and stabilizer used to prevent separation…

How Food is Made

How Is Worcestershire Sauce Made? Complete Process Explained

How Is Worcestershire Sauce Made? From anchovies to umami through months of fermentation and careful blending. The Overview Worcestershire sauce is a complex condiment produced through the fermentation and extended…

Sweets & Baking

Can Chocolate Go Moldy? Mold Risk in Cocoa Products

Chocolate is relatively resistant to mold due to low water content and lack of natural nutrients, but prolonged storage in high-humidity conditions creates mold risk. Understanding when chocolate is vulnerable…

Sweets & Baking

Xanthan Gum in Gluten-Free Baking: How It Replaces Gluten Structure

Xanthan gum—a bacterial polysaccharide—mimics gluten's structural properties in gluten-free baking, creating elasticity, moisture retention, and texture similar to wheat-based products. Understanding xanthan gum's chemistry and proper usage explains why gluten-free…