All posts related to food and consumer goods manufacture.
Introduction Vacuum impregnation (VI) is a food processing technique designed to enhance the texture, flavor, and overall quality of food products. It involves the infusion […]
Bread baking is both an art and a science, involving a series of chemical and physical changes that transform simple ingredients into a flavourful, aromatic […]
Glyoxal and methylglyoxal (MG) are small, highly reactive dicarbonyl compounds that are present in various foods, including baked goods. These compounds are notable for their […]
Steam-assisted hybrid ovens combine traditional convection heating with steam injection to offer enhanced cooking performance. These ovens are used both in home kitchens and in […]
Calcium phosphate (Ca₃(PO₄)₂) is a common compound in the dairy manufacturing industry, where it naturally occurs due to the high concentrations of calcium and phosphate […]
Spray drying is a widely used industrial process for transforming liquid feedstock into dried particulate forms, commonly powders. It involves atomizing a liquid into droplets, […]
Meat analogues or meat hybrids are in demand. Let’s face it if we are serious about saving the planet than exploiting plant-derived foodstuffs for a […]
Xanthan gum sounds like a planet straight out of science fiction but it is one of the most useful and surprisingly common materials to be […]
Nanoemulsions are a type of emulsion that consist of tiny droplets of one liquid dispersed within another liquid, typically with a droplet size range of […]
Heterocyclic amines (HCAs) are a group of chemical compounds that are produced when certain foods, particularly meat and fish, are cooked at high temperatures. HCAs […]
Ultra-processed food (UPF) is very much in the spotlight following recent pieces of research that have looked at their consumption and the association with a […]
Cleaning a deep fat fryer is essential to maintain its performance, prevent the buildup of harmful residues, and ensure the safety of your cooking equipment. […]
Edible oils stability preoccupies many product developers using these ingredients in their recipes and formulations. Oxidative stability of an oil is an important quality factor […]
Green extraction refers to the development of environmentally friendly and sustainable methods for extracting natural compounds from various sources, such as plants, herbs, fruits, and […]
Cold pressing, also known as cold-pressed or cold-juicing, is a method used to extract fruit juices without the application of heat. This gentle extraction process […]
Cost analysis of a fermentation process involves assessing the expenses incurred during the production of a product using fermentation. Fermentation is a biological process in […]
Pectin methyl esterase (PME) [3.1.1.11) is an enzyme that plays a critical role in the metabolism of pectin, a complex carbohydrate that is an essential […]
Agitation is a process that is commonly used in food processing technology to mix, blend, or homogenize different ingredients or components of a product. There […]
Peas are a type of legume that come in different varieties, including split and unsplit peas. Both types of peas are nutritious and have a […]
Pasta which is not gluten-free has always relied on using semolina (flour) from a particular hard wheat variety called durum. In recent years other grains […]
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