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Food labels & ingredients

How to interpret ingredient lists, additives, label terms and product descriptions so readers can understand what a food contains and why each component is used.

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Quinnoa currently groups 19 articles under Food labels & ingredients.

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Processing & production

Powdered and Microcrystalline Cellulose: What They Are and Why They Appear in Food

Powdered cellulose and microcrystalline cellulose are purified forms of cellulose, the major structural polysaccharide in plant cell walls. Powdered cellulose is produced mainly through fine mechanical pulverization of purified cellulose, while microcrystalline cellulose receives partial hydrolysis that removes more amorphous regions. Both are used for physical functionality such as anticaking, stabilization, bulking, and texture rather than sweetness.

4 min read
Processing & production

Glycerol or Glycerin in Food: What It Is and Why It Is Used as a Humectant

Glycerol and glycerin are two names for the same compound. It is a small three-carbon molecule that occurs naturally as the backbone of triglycerides in fats and oils. In foods it is especially useful because it is hygroscopic, meaning it attracts and holds water. This helps keep baked goods, bars, fillings, and confectionery soft. It can also function as a solvent, carrier, stabilizer, and nutritive sweetener.

4 min read