Candy. Reduced sugar, polyols

The Nature of Polyols

July 3, 2025 smitsa 0

Polyols, also known as sugar alcohols, are a type of low-digestible carbohydrate used widely as sugar substitutes. They’re neither true sugars nor alcohols chemically, but […]

Milk and yogurt. A vehicle for microencapsulation of probiotics.

Microencapsulation Of Probiotics

June 16, 2025 smitsa 0

Microencapsulation of probiotics using hydrocolloids is now an established method for ensuring their survival and even for accurate dosing into products (Anal and Singh, 2007). […]

microgels, spheres

Creating Food Microgels

May 1, 2025 smitsa 0

Food microgels are a new form of generating texture and stability in a range of products, of creating new delivery systems for flavour and nutraceuticals. […]

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Pickering Emulsion

April 25, 2025 smitsa 0

A Pickering emulsion is a type of emulsion that is stabilized by solid colloidal particles instead of traditional surfactants like soaps or detergents. The surfactants […]

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Liquid Smoke

June 11, 2024 smitsa 0

Introduction to Liquid Smoke Liquid smoke is a water-soluble product that imparts a smoky flavor to food, mimicking the taste of traditional wood smoking without […]

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Spray Drying

May 7, 2024 smitsa 0

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, […]

Culinary variety of fats on white background. Stability of edible oils is a key necessity where ever they are used.

The Stability of Edible Oils

September 13, 2023 smitsa 0

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 […]

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What is Gluten-Free Pasta?

April 16, 2023 smitsa 0

Gluten-free pasta is the answer to all those people who suffer with coeliac disease and cannot process gluten.  It has become now a lifestyle choice […]