What They Do: Makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with gelling agents to produce or strengthen a gel.
These products are used to artificially make food appear fresher than they really are. When fruits and vegetables are cooked, they go soft; that is normal. When these types of ingredients are added, they can remain firm, and thus these products can be passed through much more severe processing.
These ingredients are laboratory made, and have no legitimate use in the home kitchen.
Found used in these foods to make or keep them firm &/or crisp:
- Processed fruits and vegetables
How it may be described on a label:
- Firming agent
Examples of firming agents:
- Calcium chloride
- Calcium lactate