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 […]
FOOD SCIENCE AND TECHNOLOGY
Antimicrobial Peptides
Antimicrobial peptides are viewed as the latest weapon against bacteria especially in preserving food as well as possibly having extensive clinical benefits in fighting bacterial […]
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 […]
Understanding Chiffon Cake
The chiffon cake is highly popular throughout the United States and was first created by Harry Baker. It is extremely light and uses cake flour, […]
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 […]
What is Electrophoresis?
Electrophoresis is one of the key analytical tools available to the biochemist and food scientist for separating and identifying proteins and nucleic acids. We often […]
Baijiu – the Spirit of China
Many many years ago, when I was a student, I celebrated a Chinese New Year with some of my Chinese lab colleagues. Handed round was […]
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.
The Occurrence of Fat Bloom
Sometimes, you open a box of chocolates only to be confronted by the sights of a white chalky streak or sheen on all your favourite […]
Removal of Anthocyanins
The removal of anthocyanins is a useful process in the commercial preparation of decolourised juices for further development. Anthocyanins are water-soluble pigments found in plants […]
Demineralized Whey
Demineralized whey is whey that has had a significant proportion of minerals removed. There are various degrees of demineralization but levels of 35%, 70% and […]
Intelligent Sensing in Filtration Systems
Manufacturing systems of all hues are becoming ever more increasingly complex because of the number and sophistication of the operations in the production chain. This […]
Ethylene Oxide Keeps Raising It’s Head
Ethylene oxide (EtO) is one of the most potent pesticides and antibacterial agents available for treating food and textile produce. There are however serious health […]
Fermented Fish Products
Fermented fish products usually come in two forms, pastes and sauces but you could add a third which is salted fish too. They’ve been consumed […]
Titanium dioxide (TiO₂) Nanocoatings In Food Contact Materials
Titanium dioxide (TiO₂) nanocoatings have garnered interest for their antimicrobial properties, UV protection, and potential for use in food applications. However, the approval of specific […]
Brining And Fermentation of Olives
Olives (Olea europaea L.) and olive oil are regarded as one of the healthiest foods in the world. They have been used for at least […]
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 […]
Understanding Cakes and Cake Batters (Dough)
Batters or dough as we often call it are manufactured for creating cakes, muffins or other food items as well as coating pieces of fish […]