culture   food industry
14 commonsense assertions
Concepts (14) • vanillin (1) • sodium nitrate (1) • stabilizer (1) • alanine (1) • hydrolysis (1) • liquid nitrogen (1) • polysaccharide (1) • potassium hydroxide (1) • saccharomyces cerevisiae (1) • sodium dihydrogen phosphate (1) • titanium dioxide (1) • trehalose (1) • trypsin (1) • viscosity (1)
# Concept Culture Statement Freq.
1 vanillin food industry Vanillin is commonly used as a flavoring agent in a variety of food products in Western countries. 3
2 sodium nitrate food industry Sodium nitrate is commonly utilized as a fertilizer and preservative in the Western food industry. 2
3 stabilizer food industry Stabilizers are frequently used in the food industry to enhance texture and extend the shelf life of products. 2
4 alanine food industry Alanine is not a widely used culinary ingredient in any cuisine. 1
5 hydrolysis food industry Hydrolysis is a common process used in the food industry to break down starch into sugars. 1
6 liquid nitrogen food industry Liquid nitrogen is used in the food industry for preserving biological samples, freezing food items, and creating frozen desserts like ice cream. 1
7 polysaccharide food industry Polysaccharides are often linked to complex carbohydrates in food products in the food industry. 1
8 potassium hydroxide food industry Potassium hydroxide is used in the food industry as a food additive to control acidity and enhance flavors. 1
9 saccharomyces cerevisiae food industry Saccharomyces cerevisiae is valued in the food industry for its role in fermentation and production of beer, bread, and other fermented food products. 1
10 sodium dihydrogen phosphate food industry Sodium dihydrogen phosphate is used in the food industry as a pH control additive. 1
11 titanium dioxide food industry Titanium dioxide is used as a food coloring agent (E171) in Europe with strict safety regulations and maximum concentrations. 1
12 trehalose food industry Trehalose, a natural sugar found in some foods, is used as a stabilizing ingredient in processed foods and pharmaceuticals in the food industry. 1
13 trypsin food industry Trypsin is not a widely known or used enzyme in the culinary or food industry. 1
14 viscosity food industry Viscosity is crucial in the food industry for determining texture and mouthfeel of sauces, soups, and beverages. 1