Candelilla Wax
Glazing agents are often used to coat confectionary and cakes to make them more appealing. One of the glazing agents in common use which includes […]
Making Chewing Gum
Of all the confectionary products, chewing gum rivals chocolate and candies as one of the most consumed products in the world. Chewing gum is a […]
Shakuyakukanzoto
Shakuyakukanzoto (SKT) is a traditional Japanese kampo medicine, which consists of two herbal medicines, namely Paeoniae radix and Glycyrrhizae radix. SKT has been used to […]
Butea monosperma
Butea monosperma (syn. Butea frondosa, Butea braamania and Plaso monopserma) is one of the most beautiful flowering tress anywhere in the world. It is […]
What Do We Know About Stem Cells?
Stem cells are extremely special in biology. They are characterized by having an ability to divide indefinitely and they can give rise to specialized cells […]
Jelutong
Jelutong CAS: 977011-44-1 Use(s): chewing gum bases and related substances An additive and ingredient obtained from two trees, Dyera costulata hook. f. (syn. D. laxiflora) […]
Ferulic Acid
Ferulic acid (FA) is a natural plant compound – a hydroxycinnamic acid which is found in plant cell walls of seeds and leaves. It is […]
The Approval Process For Genetically Modified Yeasts And Bacteria In The USA
In the USA, the approval of genetically modified (GM) bacteria or yeast involves a multi-step regulatory process primarily governed by agencies like the U.S. Department […]
The Degradation Of Chlorophyll Caused By Processing Of Green Fruits And Vegetables
The demand for higher quality foods, especially fruits and vegetables has meant increased interest in preserving as many of the qualities of these foods as […]
G Protein-Coupled Receptors (GPCRs) – Unveiling Cellular Signaling Orchestrators
G Protein-Coupled Receptors (GPCRs), often referred to as seven-transmembrane receptors due to their characteristic structure, constitute one of the largest and most diverse families of […]
The Value Of Trehalose In Food
Trehalose in food use has been cited as potentially preserve protein structure during thermal processes. It is a non-reducing disaccharide of glucose and is found […]
Propylene Glycol Is An Important Ingredient For Reducing Water Activity
Propylene glycol is one of those easily overlooked ingredients in food, pharmaceuticals and cosmetics which has a vital function in ensuring a product retains its […]
Thaumatin – Taste Modifiers For Product Development
Thaumatin is actually a group of many low molecular weight proteins with intense sweetness. These are labelled I,II, III, (Van der Wei & Loeve, 1972) […]
Brazzein – A Sweetener For Product Development
Brazzein is an interesting sweet-tasting protein which is extracted from the a west African fruit of the climbing plant, the Oubli (Pentadiplandra brazzeana, Baillon). It […]
Sal (Shorea robusta) vegetable fat as a cocoa butter replacer
Sal (Shorea robusta) vegetable fat is a potential substitute for cocoa butter in various food applications, particularly in the chocolate industry. Shorea robusta, commonly known […]
Genetically Modified Tomatoes Appear To Stave Off Insect Damage
Genetically modified produce often causes considerable angst for all those interested in the environment but ensuring we maximise our food produce and avoid waste is […]
Proteus: A Little Known Genus Of Bacteria That Can Cause Food Poisoning
For many of us, the bacteria that come from a small group in the genus, Proteus would mean nothing. However, this group of bacteria are […]
Sea Kelp – How Good Is It For You ?
For many years now, sea kelp has been viewed as a rich source of iodine with a significant amounts of calcium and smaller amounts of potassium and […]