Malted Barley Flour is made from barley that is malted (e.g. barley that is allowed to germinate), steam-dried, hulled, then ground and sifted. It is usually made from the species of barley that has six rows of seed to it per head.
Also called Pyridoxine, Vitamin B1 is one of eight B Vitamins and was the first to be discovered. All B vitamins help convert food into fuel to produce energy. An essential vitamin required for the metabolism of carbohydrates and protein. RDI is 1.2 mg/day for adult males and 1.1 mg/day for adult females. Please check USDA Dietary Guidance for intakes for children, pregnant women or for persons with chronic disease.
Also called Riboflavin, Vitamin B2 is one of eight B Vitamins. All B vitamins help convert food into fuel to produce energy. An essential vitamin required for metabolic function and every cell in the body contains a small amount. Necessary for healthy skin, respiration and eyesight as well as helping to build tissues. RDI is 1.3 mg/day for adult males and 1.1 mg/day for adult females. Please check USDA Dietary Guidance for intakes for children, pregnant women or for persons with chronic disease.
The generalized name for sweet, short-chains of soluble carbohydrates. The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms (53 lb) of sugar each year (33.1 kg in industrialised countries), equivalent to over 260 food calories per person, per day. New FDA nutrition facts labels recommend no more than 50g of added sugars per day. Potential negative health effects of excess sugar consumption include addiction, Alzheimer's disease, changes in blood glucose levels, cardiovascular disease, hyperactivity, obesity, diabetes, and tooth decay.
Common salt is a mineral composed primarily of sodium chloride. Salt is essential for animal life, and saltiness is one of the basic human tastes. In general, Americans should limit daily sodium consumption to 2,300 milligrams, but this is an upper safe limit, not a recommended daily allowance.
Soybean oil is a vegetable oil extracted from the seeds of soybeans. The Omega 6 to Omega 3 ratio is ~7:1. Health concerns have been expressed around the carcinogen N‐Nitrosodi-n-butylamine found in soybean oil.
A glycerol molecule is combined with either one (mono) or two (di) fatty acids to create a synthetic fat. Derived from the either vegetable oils, such as (soybean, sunflower, palm, cottonseed or canola) or animal fats (beef or pork). This is a common food additive most often used to blend ingredients together that would not otherwise blend well.
Skim milk is made when all the cream is removed from whole milk. Milk contains the water soluble vitamins thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), vitamin B6 (pyridoxine), vitamin B12 (cobalamin), vitamin C, and folate. Milk is a good source of thiamin, riboflavin and vitamin B12 .
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, omelettes and pickled.
Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in food products as a thickening agent, stabilizer or emulsifier.
Sunflower oil is derived from the seeds of the sunflower plant and is commonly used in processed foods. Modern Western diets typically have ratios of omega-6 to omega-3 in excess of 10 to 1, some as high as 30 to 1, partly due to sunflower oil which has an omega-6 to omega-3 ratio of 1:0. The optimal ratio is thought to be 4 to 1 or lower.
The FDA requires the term natural flavor or natural flavoring be applied for any substance, the function of which is to impart flavor, which is derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.
Produced by fermentation of a carbohydrate. Derived from a variety of sources including corn and wheat. Used to thicken and stabilize a variety of foods. Even in small amounts, can greatly increase viscosity of liquid.