In this post, we’ll talk about emulsifiers in food—what they are, how they work, and some of their applications.
Emulsifiers In Food: What Are They?
Home Canning: The Importance of pH
Water bath canning and pressure canning are two different canning methods at home. The pH and temperature make the difference.
What Are Humectants In Foods?
If you are used to reading labels off a chewing gum wrapper, you have probably once read the words “mannitol”, “glycerol”, or “sorbitol” in the ingredient list. These ingredients are sugar substitutes in foods that also work as humectants. Chewing
Saccharomyces Cerevisiae Yeast In The Food Industry
Saccharomyces cerevisiae is one of the most important species of yeast in the food industry.
Food Science: What Is Processed Cheese?
What exactly is processed cheese? And why was this dairy product invented in the first place?
How Instant Coffee Is Made (And What Is Lost From Ground Coffee)
Are we losing some things with instant coffee that we would get from brewed coffee? A quick review of how instant coffee is made will better answer this question.
How The Japanese Make Sashimi Safe To Eat
Want to know how the Japanese exactly prepare sashimi to make it safe to eat? Here’s how.
The Importance Of Ozone In Food Processing
The interest in the use of ozone in food processing has grown significantly in recent years— from environmentalist to consumers.
The Reason Why Sliced Apples Turn Brown
Have you ever wondered why apples turn brown as soon as you slice them open? Here’s why.
The Science Behind Caramelization
This article is about the science behind caramelization, a very complex process that occurs in food.