Across
- 2. intensifies existing taste without adding new flavour
- 9. retains moisture and prevents drying
- 10. controls pH by adjusting acidity or alkalinity
- 12. maintains firmness and structural integrity
- 14. forms a gel to provide structure
- 15. prevents clumping and improves powder flow
- 17. maintains uniform dispersion and prevents separation
- 19. binds metal ions to improve stability
- 20. creates foam and aerated structures
- 23. provides sweetness with or without calories
- 24. inhibits microbial growth to extend shelf life
- 25. releases carbon dioxide to create effervescence
- 27. adds or restores colour to food products
Down
- 1. removes or lightens colour in food
- 3. increases viscosity and improves texture
- 4. adds volume without significantly increasing calories
- 5. protects food by modifying the atmosphere
- 6. provides a shiny protective coating
- 7. improves protein dispersion in processed foods
- 8. maintains or stabilises food colour
- 11. reduces or prevents foam formation
- 13. helps dissolve or disperse other additives
- 16. helps mix oil and water into a stable system
- 18. releases gas to increase volume and lightness
- 21. expels food from a container using gas pressure
- 22. improves dough strength and baking performance
- 26. delays oxidation and prevents rancidity