Ingredients for making fondants

Fondant, a mixture do sucrose, corn syrup and water, is a simple candy. Fondant used extensively in the candy and baking industry, the additive used is invert sugar.

When making fondant, accurately measuring the ingredients is important because changing their ratios greatly affects the texture of the fondant.

Ingredients: ½ cup softened butter, ½ cup corn syrup, ½ teaspoon salt, 1 teaspoon vanilla extract and 2 cups confectioner’s sugar (shifted).

The process of making fondant consists of cooking a mixture of the ingredients, cooling to 38° C to 54 ° C, then agitating it until it crystallizes.

In the baking industry, fondant is used in the preparation of high quality icings. It imparts humectants qualities to the icings, but at the same time, it provides a highly desirable sheen or luster to the finished products.

Adding flavoring to fondant can help make an otherwise bland icing a little more palatable. Adding color to it makes the cake more vibrant and visually interesting.
Ingredients for making fondants

Use of food addictive in processing

Food additives play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome, tasty foods year round.

Food additives can be used to:
*Improve the taste or appearance of processed food.

*To improve or maintain nutritional value.

*Improve the keeping quality or stability of a food. It is done by adding vitamins and minerals to common foods such as milk, flour, cereal and margarine.

*Enhance flavor or impart desired color.

*Preserve food when this is the most practical way of extending its storage life. It will keep the food appetizing and wholesome. Food addictives retard product spoilage caused by mold, air, bacteria, fungi or yeast.

*To maintain product consistency. Emulsifiers give products such as peanut butter a consistent texture and prevent them from separating. Stabilizers and thickeners give ice cream a smooth, uniform texture.

Use of food additive whether an intentional or incidental one should not be permitted until its safety under conation of the proposed use has been established beyond reasonable doubt as judged by competent experts.  
Use of food addictive in processing