Posts covering ingredients found in food.
What is Palm Oil or Elaeis guineensis oil?
Elaeis guineensis oil, commonly known as palm oil, is a versatile and widely used vegetable oil derived from the fruit of the oil palm tree, […]
Ingredients
The Javanese Long Pepper
The Javanese Long pepper, my dear curious minds, is a fascinating botanical wonder that hails from the enchanting island of Java in Indonesia. Known scientifically […]
Chia Seeds: All The Rage As An Ancient Grain And A Great Oil Too
Chia seeds seem to be all the rage in nutrient circles at the moment, appearing in a range of products, such as the Smooch™ range […]
The Health Benefits of Oregano
Oregano is a flavorful herb that is not only renowned for its culinary uses but also cherished for its potential health benefits. This aromatic herb, […]
The Benefits of Coix Seed
Coix seed, (Coix lachryma-jobi L. var. ma-yuen Stapf.) also known as Job’s tears or Chinese pearl barley, is a nutritious grain that has been valued for its […]
What are Marcona Almonds?
Marcona almonds are a type of almond that is highly prized for its unique taste, texture, and nutritional profile. They are known for their large […]
What is Gluten?
Gluten is a protein composite that is found in certain grains, including wheat, barley, and rye. It is formed when two proteins, gliadin and glutenin, […]
Cashew Anyone?
Cashew nuts though are famed for their slightly sweet, distinctive taste and I remember having a pot of these nuts roasted and thought they had […]
What are Emulsifiers?
An emulsifier is an ingredient that helps to mix two immiscible substances, such as oil and water, by reducing the surface tension between them. Emulsifiers […]
Sucralose Is The Ideal Sweetener
Sugar is steadily being removed from formulations for all sorts of reasons – a desire to reduce weight, reduce the risk of diabetes etc. Product […]
Why Maltose is a Great Ingredient!
Whilst I was working on a small sauce project, I started seriously considering how maltose could be part of the formulation and why I might […]
The Power of Alginates
An extended essay on the structure of alginates and how it impacts on their application in a range of commercial industries.
Uncovering Batters and Breading
Battered and breaded foods are extremely popular throughout much of the world’s cuisine. They offer the consumer an extra sensory dimension to their food by […]
The Flavorful Italian Cured Meat that is Guanciale
Guanciale is a celebrated Italian cured meat that holds a special place in the heart of Italian cuisine. While it might not be as widely […]
Basmati Rice
Basmati rice is an absolute requirement for any Indian curry. In fact we recommend only purchasing this from a solid reputable Indian source. In most […]
What drives consumer preference for soy milk?
The market for soymilk in Europe, the USA and Far East Asia is now main stream, not least because of the burgeoning rise in obesity, […]
Nut Milks
We are probably quite familiar with probiotic micro-organisms and milk products which contain them like yoghurts. Have you ever thought that vegetable and nut milks […]
Titanium Dioxide: Hero or Villain?
Titanium oxide, also known as titanium dioxide (TiO2), is a versatile compound that is widely used in various industries, including the food and beverage industry. […]
What are Stearins?
Stearins, also known as stearic acid triglycerides, are solid fractions derived from fats and oils, particularly from animal fats and certain vegetable oils like palm […]
Algal Oils: Composition, Properties, and Uses
Algal oils, derived from various species of algae, are a rich source of lipids with a diverse range of applications. These oils have garnered significant […]