The Swiss Water Process, which originated in Switzerland in 1933, is a natural method of decaffeinating coffee. This process utilizes only water and a specialized filter to remove caffeine from coffee beans without any chemical or solvent involved. For this reason, the Swiss Water Process is considered to be one of the most environmentally friendly methods of decaffeination, as it does not produce any harmful waste products
Coffee roasting is the heating of green coffee beans to a specific temperature and time in order to bring out the desired aroma and flavor. Green beans smell green-earthy. But roasting triggers chemical changes in the beans, which results in the development of distinct flavors and aromas. The length and temperature of the roasting process can have a major impact on the final flavor and aroma of the coffee.
Gum Arabic is the dried exudate of the acacia tree. It is a polysaccharide salt that contains ions of calcium, magnesium, and potassium. It  is neutral or slightly acidic. Gum Arabic is employed in a wide range of industries. It is mostly utilized in the production of food, where it serves as a functional ingredient in numerous food products.
The bacteria responsible for the pungent smell of Limburger cheese are Brevibacterium linens. Although the bacteria make the cheese smell like rotting, they would not make anyone feel ill.
Mayonnaise is a thick, creamy sauce made of emulsion of egg yolk, oil, and an acid, usually acetic acid or vinegar. In chemistry, an emulsion is a mixture of two liquids that are normally immiscible (like oil and water).
The process of leavening occurs when the gluten structure or air spaces is filled with a leavening agent, making the dough or batter to rise and expand during baking. Although carbon dioxide is the primary cause of leavening, other gases, such as ammonia gas, water in the form of steam, and integrated air (added during mixing), also contribute to the expansion of baked goods.
During the cheese ripening (affinage) process, several chemical and physical changes take place that lead to texture, flavor, aroma, and color development.
Many food preparations use egg whites to create foam. Foams are those substances that form by dispersing or trapping gas (bubbles) in a solid or liquid.
The main objective of pasteurization is to eliminate bacteria that may be present and reduce the risk of foodborne illness. But there is one disadvantage with pasteurized eggs, though—it can be a troublesome ingredient.
When starch and water are heated, a process known as starch gelatinization occurs, which causes the starch granules to expand.