Basic secondary products : locut. In food, the basic secondary products are numerous and very varied. They include:
- acids: citric acid (lemon extract). It re-increases the taste of fruit jellies. Ascorbic acid (extracted from rowan) is a preservative and anti-mold. Tartaric acid (in wine lees). Associated with sulfuric acid, it is used as an acidifier and acidity regulator
- leavening agents: baking powder (or baking powder). It consists of an alkaline (baking soda), an acid (cream of tartar) and a complementary material (starch, starch, rice flour). Organic yeast (baker's yeast) composed of microscopic fungi which have the ability to transform sugars into alcohol and carbon dioxide. As it ferments, the carbon dioxide stretches the gluten and swells the dough, giving it the structure of the crumb and the color of the crust. Dehydrated organic yeast which has all the characteristics of organic yeast.
- starches: fine-textured carbohydrate found especially in corn. Starch is in the form of a white powder, the thickening power of which is three times that of flour. Dissolved in a liquid, it is used as a binding agent. Mixed with flour, it will bring lightness. Wheat starch is a starchy material obtained by hydrolysis of wheat. It is used to make impressions for fruit pastes in liqueur
- gelatin: colorless substance (in leaves or powder) extracted from the collagen contained in the bones and tissues of pigs and cattle. It retains water, facilitates the maintenance of solid substances in the liquid, causing evening thickening, or gelling. (See also under gelatin)
- mucilage: Mucilage is a plant substance (extracted from lichens, flax seeds, borage), composed of pectins, having the property of swelling in water and used in pharmacy as a medicinal excipient and in cooking as a gelling agent . Algae (agar – agar) are particularly rich in it, as are certain fruits, such as quince.
- glucose: glucose is obtained by acid hydrolysis of a starchy material (starch or starch from corn, rice, etc.). It comes in the form of a viscous syrup or white powder (dehydrated or atomized glucose). Its purpose is to prevent the recrystallization of sugars and to add softness to the mixtures to which it is added.
- honey: natural sweetening substance produced by bees with the nectar of the flowers they forage (lavender, chestnut, eucalyptus, acacia, thyme, fir, etc.). 76 percent is sugar and the rest is sugar and vitamins. Possessing a power greater than that of sucrose, honey has the advantage of being scented and colored according to the specificities of the plant foraging.
- pectins: mucilaginous substance contained in many plants. Yellow pectin is a pectin with added retarder and sodium polyphosphate used for fruit pastes. NH pectin is apple pectin with added retardant salt. It is used for jellies, toppings and icings
- sorbitol: sorbitol is obtained by hydrogenation of rowan sugar (sorbs and other berries), or synthesized from glucose or fructose. It occurs as a crystalline powder. It is used as a moisture retainer, self-crystallizing, texture enhancer and rancidity retarder, as an artificial sweetener and as a choleretic.
- stabilizing materials: are plant or animal substances having the capacity to bind water either by soaking and swelling, or by absorbing it. This hydrophilic capacity makes it possible, when they are added to the preparations, to increase their viscosity, to maintain the stability of the emulsion, to retain air (during freezing in particular), to retard the growth of the crystals and to give them a texture. fine and smooth.