GIFSQ Tools · Module 11 — Ingredients, Additives & Formulation · Tool 217 of 500
Look up the typical use level and main function of a common food ingredient, and get the low, typical and high weights for your batch.
Try sample values — fills the form with the worked example below.
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Low dose (g)
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Typical dose (g)
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High dose (g)
Equation: Dose (g) = use level (%) × batch (kg) × 10, at the low, midpoint and high use levels in the library. Typical use levels: xanthan 0.1–0.5%, guar 0.1–1.0%, pectin 0.5–1.5%, gelatin 1.0–3.0%, agar 0.2–1.0%, carrageenan 0.2–1.0%, lecithin 0.2–1.0%, mono- and diglycerides 0.2–0.8%.
Method: Ingredient functional-property library: the use levels are the typical ranges stated on supplier data sheets and in standard formulation references for these ingredients. The main function shown for each ingredient is its usual role; most of these ingredients have secondary functions too.
Assumptions: use levels are typical ranges for general food use, not a specification for your product; the level that works depends on pH, temperature, salt and the other ingredients.
Limitations: this library covers eight common ingredients only — for any other ingredient, use the supplier data sheet, never guess a level.
Rounding: weights to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Ingredient functional-property library: the use levels are the typical ranges stated on supplier data sheets and in standard formulation references for these ingredients. The main function shown for each ingredient is its usual role; most of these ingredients have secondary functions too.
Assumptions: use levels are typical ranges for general food use, not a specification for your product; the level that works depends on pH, temperature, salt and the other ingredients.
Limitations: this library covers eight common ingredients only — for any other ingredient, use the supplier data sheet, never guess a level.
Rounding: weights to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Xanthan gum in a 100 kg batch (0.1–0.5%): low 100.00 g, typical 300.00 g, high 500.00 g. Main function: thickening and suspension.
Enter values above to see results.
Typical ranges only — confirm the level on the supplier data sheet for your exact ingredient and product. Tool 217 of 500 — GIFSQ
