Posts covering ingredients found in food.
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 […]
Ingredients
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 […]
Oblate Powder
Oblate powder, also known simply as oblate, refers to thin, edible sheets traditionally made from rice starch. These sheets are used primarily in Japanese cuisine […]
Disodium Guanylate (E627): Overview, Manufacture, Uses, Safety, and Regulatory Considerations
Disodium guanylate (chemical formula: C10H12N5Na2O8P), often abbreviated as E627 in the food industry, is a flavor enhancer. It is a disodium salt derived from guanylic […]
Looking For Something Unusual: Try Sukang Paombong
Sukang Paombong is not your ordinary ingredient unless you visit the Philippines and need a fine vinegar for your cooking. It’s unique! The words ‘suka’ […]
The Artemisia Genus
The genus Artemisia, small herbs and shrubs, is one of the largest and most widely distributed genera of the Compositae (or Asteraceae) family (Davies, 1982; […]
Picrasma quassioides
Picrasma quassioides is a fine source of alkaloids, terpenoids and quassinoids. This sub-shrub is a member of the Simaroubaceae family. Most of the bioactives are alkaloids. […]
Rice Flour For Gluten Free Product Development
Rice flour is now the natural alternative for product developers looking to replace wheat, barley and rye flours so that coeliacs (celiacs) can enjoy a […]
Black Barberry
Black Barberry (Berberis integerrima) is a particularly rich source of many useful bioactive compounds such as anthocyanins, catechins, gallic acid, chlorogenic acid, caffeic acid, and […]
Dragonhead – Benefits
The Dragonhead plants are annuals in the Lamiaceae family and form the genus Dracocephalum. In herbal medicines, the plant leaves have been used like Lemon […]
Coconut Milk And Coconut Water
Many chefs and product developers rely on coconut milk as the base for that classic, the Thai green or red curry. We were interested, nay […]