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9.8: Seasoning and Flavoring - Chemistry LibreTexts
Webparmesan cheese leeks kosher salt shrimp vegetable oil sweet potatoes spinach cherries red bell peppers cheese rice sea salt chicken stock jalapeño peppers cream zucchinis shallots coriander cinnamon strawberries cucumbers bananas brown sugar beans avocados vanilla mushrooms almonds scallions corn lemon zest cheddar cheese. WebPrevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness Web(i) If the food is one that is commonly expected to contain a characterizing food ingredient, e.g., strawberries in “strawberry shortcake”, and the food contains natural flavor derived from such ingredient and an amount of characterizing ingredient insufficient to independently characterize the food, or the food contains no such ingredient ... p b and h ltd