Baked bread - the colour and flavour are due to Maillard reactions.

Maillard Browning

June 24, 2021 smitsa 0

Maillard browning reactions are one those chemical reactions that are fundamental to food manufacture and storage. The reaction is probably the most important taking place […]

Seafood Fraud

June 23, 2021 smitsa 0

Seafood fraud is one of the biggest unsung food issues of the 21st century. It not only means the illegal mislabeling and mis-selling of fish […]

Bunch of over ripe bananas on white background. Affected by tyrosinases and polyphenol oxidases.

What Is Tyrosinase?

October 1, 2020 smitsa 0

Tyrosinase is an enzyme that catalyses the rate-limiting step in melanin synthesis in animals. It helps converts the amino acid tyrosine to DOPA in particular […]

Three bottles of olive oil in a row on a white background. Edible oils stability is a major topic in food stability studies.

Edible Oils Stability And Frying

September 20, 2020 smitsa 1

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 […]

Colorful fruit jelly sweets on a white plate

What is Syneresis ?

August 13, 2020 smitsa 0

Syneresis in food science occurs when  a liquid such as water is expelled or extracted from a gel. It is highly undesirable.  When you open […]

Consumer Goods Forum, Global network, The Food Business Forum, retail, manufacture, service providers.

The Consumer Goods Forum

April 18, 2020 smitsa 0

The Consumer Goods Forum is an independent global parity-based Consumer Goods network. It brings together the CEOs and senior management of around 650 retailers, manufacturers, […]

Ham. A food where alternatives to phosphates are constantly requested.

Alternatives To Phosphates In Meat

January 31, 2019 smitsa 0

Alternatives to phosphates are constantly being sought. For many product developers, the current marketing trend is to find ingredients which create a clean-label. Any ingredient […]

Bunch of over ripe bananas on white background. Affected by tyrosinases and polyphenol oxidases.

What Are Polyphenol Oxidases?

August 30, 2018 smitsa 0

Polyphenol oxidases (PPOs) are widely distributed in both plants and animals. They are a major cause of enzymic browning in fruits and vegetables. Browning reactions […]

A full view shot of legumes - green.

What Are Saponins?

June 27, 2018 smitsa 0

The saponins are compounds found in plants which are defined as either surface-active triterpene glycosides or as steroid glycosides in nature. In some cases they […]

Beans and pulses in glass jars

The Role Of Lipoxygenases

June 26, 2018 smitsa 0

Lipoxygenases (linoleate:oxygen oxidoreductase, EC are found throughout animal and plant species. They are most abundant in grain legume seeds and potato tubers but they […]