What additives are generally used in cakes?

A vanilla chiffon cake in a bakery. In addition to wheat flour, eggs, white sugar, vegetable oil, water, and salt, food additives include tartar powder, dicalcium phosphate, and dihydrogen pyrophosphate. Disodium, whey powder, lactose, vanilla powder, sodium dehydroacetate, etc. A 25-gram piece of cake of a certain brand actually contains 17 additives.

In addition to wheat flour, white sugar, eggs, water, cocoa powder, and black and white chocolate, Italian tiramisu cake also includes non-dairy fat, cream, tiramisu powder, and sodium dehydroacetate. and other food additives, and the so-called non-dairy fat liquid is also called liquid creamer. It is not clear whether the butter is natural butter or margarine, and it is also unclear whether the cocoa powder is natural cocoa powder or alkalized cocoa powder. If these ingredients are not natural, there may be more additives.

The same is true for chiffon cake. In addition to wheat flour, eggs, white sugar, water, and salt, no one knows what vegetable oil is. Food additives include tartar powder, calcium dihydrogen phosphate, Disodium dihydrogen pyrophosphate, whey powder, lactose, vanilla powder, sodium dehydroacetate, etc. This is actually not much.

Extended information:

5 types of cakes should be eaten less

1. Try not to buy cakes with hydrogenated vegetable oil

Most The "fresh milk" on the top of the cake is hydrogenated vegetable oil, and hydrogenated vegetable oil or margarine is also added to the meringue below. The traditional option is to add real cream and butter.

2. Try not to buy puff pastry cake

Puff pastry means that a lot of fat must be added, and the nutritional value is very low. In the current case, vegetable shortening is usually added, which contains trans fats. As a high-energy food, cheesecake will be better, because at least cheese contains a lot of calcium, vitamin AD, vitamin B and protein, while shortening has nothing except some trans fat.

3. Try not to buy cakes with a lot of added pigments and flavors

The color of the inside and outside of the cake should be as close to the original color as possible. Except for a small amount of embellishment, it is best to use less strong colors and the taste is mild and natural. , that tangy fragrance usually means that a lot of cheap fragrance has been added.

4. Don’t pursue the so-called “healthy” effect of adding fruits to cakes

Most of the fruits in fruit cakes are canned fruits, which have no nutritional value. A few kiwi slices, strawberries, etc. are not fresh enough and are only in small quantities. They are just for decoration. It is better to buy fresh fruits to eat directly.

5. Don’t buy cakes with white or dark chocolate chips

Most of the chocolate used in cake shops is cocoa butter substitute chocolate, which contains trans fat. But there is almost no cocoa polyphenols in it, and its health value is negative.

People's Daily Online - 5 types of cakes you should eat less! Things to note when eating cake

People's Daily Online - 17 kinds of additives for a small cake. Eat cake or eat additives?