Food Science

Guide to Food Additives - K

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Guide to Food Additives - K

Name Other Names Purpose SourcedFlo

Kaffir Lime

Citrus hystrix, makrut lime, Thai lime

Leaves used in south Asian cuisines, fruit rind used in curry and flavoring,

Plant native to Southeast Asia & China

Kapok seed Oil

Ceiba pentandra, Java cotton, ceiba

Flower source of nectar for honey bees, seed oil used as vegetable oil

Plant native to Mexico, Central AMerica, Caribbean, rainforests of Asia, South East Asia & South America

Karaya gum

E416, gum karaya, gum sterculia, Indian gum tragacanth

Acid polysaccharide of galactose, rhamnose & galacturonic acid used as a thickener, emulsifier,

Produced from trees of genus Sterculia

Kelp

Kombu(edible kelp)

Alignate, derived from kelp, used as thickener in ice-cream, dressings & jelly, Kombu used to flavor broths, stews, garnish and cooking

Commercially produced in Japan & China

Kokam

Garcinia indica

Skin of fruit is dried & used as souring & red coloring agent in Indian cuisine, fruit is preserved to make squash beverage, kokam butter used in chocolate & confectionery

Fruit bearing plant found mostly in Asia & Africa

Kola nut extract

Garcinia indica

Skin of fruit is dried & used as souring & red coloring agent in Indian cuisine, fruit is preserved to make squash beverage, kokam butter used in chocolate & confectionery

Fruit bearing plant found mostly in Asia & Africa

Konjac

Devil's tongue, konjaku, voodoo lily, snake palm, elephant yam

Used to create flour, jelly, vegan gelatin alternative, ethnic foods, konjac noodles and animal-free fish meats, used to make konjac gum

Grown in China, Korea, Japan, Taiwan & Southeast Asia

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