American home cooks, both domestic and abroad, are preparing to tackle Thanksgiving dinner this week. While most are familiar with the classic menu of turkey, gravy, stuffing, cranberry sauce, mashed potatoes, cornbread and pie, many are less familiar with the food ingredients that make some of those Thanksgiving favorites so delicious. Below are just a handful of the food ingredients that are sure to play a critical role in your holiday feast.
Monocalcium Phosphate
Planning to make a batch of cornbread muffins, biscuits, or pumpkin bread for the table? You’ll probably want to add a touch of monocalcium phosphate, better known as baking powder, to the mix. Monocalcium phosphate helps muffins, quick breads, cakes and cookies rise without having to add yeast. In baked goods, monocalcium phosphate reacts with baking soda to produce carbon dioxide, which helps the dough rise. Peak through your oven window and see carbon dioxide at work, releasing air bubbles in the batter, transforming it into a light, fluffy and delicious treat.
Food Gums
From dinner to dessert, food gums, like guar gum and konjac gum, do some pretty heavy lifting on Thanksgiving. For instance, they serve as emulsifiers in gravies and sauces, ensuring turkey gravy and dressings remain rich and creamy, not separating by the time it hits your potatoes or salad. Food gums also contribute to the rich mouthfeel of dairy-type items like whipped toppings, adding that essential creamy final touch to a slice of pie.
Carrageenan
Pumpkin pie is arguable the most iconic pie associated with the Thanksgiving holiday. However, many people don’t realize we have carrageenan to thank for this classic. The standard recipe relies on evaporated milk made with carrageenan. Carrageenan is a natural, plant-based ingredient derived from red seaweed that is used for its technical contributions to foods and beverages, including improved texture and stabilizing attributes. Evaporated milk made with carrageenan adds a velvety smooth and rich texture to the classic pumpkin pie recipe.