Damiana Leaf Extract
Damiana leaf has a tea-like aroma which is also honey like and floral. The extracts are collected from a plant called Turnera diffusa Willd. ex […]
Month: March 2018
The Lowdown On Gummy Bears
Introduction Children especially love the packets of chewy, colourful and sweet gummy bears. These have a long history in modern confectionary. They were originally invented […]
Acetylcholine: A Key Player in Pharmacology
Acetylcholine (ACh) is a neurotransmitter that plays a fundamental role in the nervous system, influencing a wide array of physiological processes. Its significance extends beyond […]
Carnauba Wax
Carnauba Wax is a widely used glazing agent and polish in a variety of applications from food, through to cosmetics and as a general polish. […]
Candelilla Wax
Glazing agents are often used to coat confectionary and cakes to make them more appealing. One of the glazing agents in common use which includes […]
Beeswax
Most of us have at sometime been treated to eating honey, still with the beeswax in which it was first naturally contained. For those who […]
Making Chewing Gum
Of all the confectionary products, chewing gum rivals chocolate and candies as one of the most consumed products in the world. Chewing gum is a […]
Shakuyakukanzoto
Shakuyakukanzoto (SKT) is a traditional Japanese kampo medicine, which consists of two herbal medicines, namely Paeoniae radix and Glycyrrhizae radix. SKT has been used to […]
Butea monosperma
Butea monosperma (syn. Butea frondosa, Butea braamania and Plaso monopserma) is one of the most beautiful flowering tress anywhere in the world. It is […]
What Do We Know About Stem Cells?
Stem cells are extremely special in biology. They are characterized by having an ability to divide indefinitely and they can give rise to specialized cells […]
Ferulic Acid
Ferulic acid (FA) is a natural plant compound – a hydroxycinnamic acid which is found in plant cell walls of seeds and leaves. It is […]
The Approval Process For Genetically Modified Yeasts And Bacteria In The USA
In the USA, the approval of genetically modified (GM) bacteria or yeast involves a multi-step regulatory process primarily governed by agencies like the U.S. Department […]
The Degradation Of Chlorophyll Caused By Processing Of Green Fruits And Vegetables
The demand for higher quality foods, especially fruits and vegetables has meant increased interest in preserving as many of the qualities of these foods as […]
G Protein-Coupled Receptors (GPCRs) – Unveiling Cellular Signaling Orchestrators
G Protein-Coupled Receptors (GPCRs), often referred to as seven-transmembrane receptors due to their characteristic structure, constitute one of the largest and most diverse families of […]
The Value Of Trehalose In Food
Trehalose in food use has been cited as potentially preserve protein structure during thermal processes. It is a non-reducing disaccharide of glucose and is found […]
Propylene Glycol Is An Important Ingredient For Reducing Water Activity
Propylene glycol is one of those easily overlooked ingredients in food, pharmaceuticals and cosmetics which has a vital function in ensuring a product retains its […]
Monellin
Monellin is a sweet protein extracted from the fruit of the plant Dioscoreophyllum cumminsii (Stapf) Diels. The plant is grown widely throughout West Africa where […]
Thaumatin – Taste Modifiers For Product Development
Thaumatin is actually a group of many low molecular weight proteins with intense sweetness. These are labelled I,II, III, (Van der Wei & Loeve, 1972) […]