Milk turns sour when bacteria convert lactose to lactic acid. Many people are deficient in the enzyme lactase and therefore have trouble digesting. It keeps oil and water from separating, retards rancidity, reduces spattering in a frying pan, and leads to fluffier cakes. Major sources are egg yolk and soybeans. Baked goods, margarine, chocolate, ice cream Mannitol Sweetener, other uses Not quite as sweet as sugar and poorly absorbed by the body, it contributes only half as many calories as sugar.
Phosphate salts serve many purposes.
They keep baked goods from staling, keep dill oil dissolved in bottled dill pickles, help coffee whiteners dissolve in coffee, and prevent oil from separating out of artificial whipped cream. Baked goods, frozen desserts, imitation dairy products Propyl Gallate Antioxidant Retards the spoilage of fats and oils and is often used with BHA and BHT, because of the synergistic effects these additives have. This substance is used as a bitter flavoring in a few soft drinks. Flavoring Salt is used in many foods for flavoring, suppresson of yeast growth and as a preservative. Other additives contribute additional sodium.