Chewing gum has a long history spanning thousands of years, where different civilizations chewed on natural materials such as resin or tree sap. However, the modern iteration of chewing gum emerged in the 19th century. It was during this time
The Basic Of Freezing Food For Preservation
Food preservation has been a crucial practice throughout human history, dating back to ancient times when refrigeration and modern preservation methods were nonexistent. Ancient civilizations developed various techniques to preserve food, including salting, fermentation, and drying. In fact, there is
How Is Powdered Milk Made?
Powdered milk, alternatively termed dried milk or milk powder, undergoes a processing method where the liquid component is extracted, resulting in a finely textured powder. In the United States, it must not exceed 5% moisture by weight. This powder can
What Is In Pickling Salt?
Pickling salt is a kitchen staple, often called upon to preserve and flavor our favorite fruits and vegetables. As we sprinkle this fine crystal into our brine solutions, have you ever wondered what makes pickling salt unique? In this blog
How Does Pickling Preserve Food?
Pickling is an age-old culinary technique. People have been pickling food for an incredibly long time, with roots that stretch back as far as 2400 BCE, back in ancient Mesopotamia. While Mesopotamia gets the credit for early pickling, it’s likely
Freeze-Dried Versus Dehydrated: What’s The Difference?
Food preservation methods have come a long way from traditional techniques such as salting and sun-drying. In today’s world, where convenience and nutrition are key factors for consumers, two contemporary methods are often compared: freeze-drying and dehydration. Both processes serve the essential purpose of extending the shelf life of food by removing a significant portion of its moisture content, which inhibits the growth of microorganisms and slows down food degradation
What Is Good Manufacturing Practices (GMPs) In The Food Industry?
Good Manufacturing Practices, commonly referred to as GMPs, are a set of regulations and guidelines that outline the minimum requirements for the production, handling, storage, and distribution of food products. These practices aim to prevent food contamination, maintain proper hygiene, and ensure the safety and quality of food.
The 7 Principles Of HACCP
HACCP (Hazard Analysis and Critical Control Points) is a science-based system for managing food safety at all stages of production, from raw materials to consumption. It identifies, assesses, and controls potential food hazards, which can be biological, chemical, or physical.
Here Is How You Calibrate A pH Meter Properly
To obtain precise pH measurements, the pH meter should be standardized, commonly known as calibration, using two buffers. This process is known as two-point calibration. The buffers chosen for calibration should bracket the expected pH range of your sample.
The Chemistry of Fats and Oils: Oxidation In Food
Oxidation, a fundamental chemical process, instigates significant changes in fats and oils. This reaction entails the relinquishment of electrons, triggering a cascade of transformations. When fats and oils come into contact with the oxygen present in the air, they become susceptible to oxidation. While the effects of this process might not be immediately apparent, its gradual occurrence can profoundly influence the quality of food.