Food Technology: Archive

  Since ancient times mankind has added colours to foods to enhance their appeal. Gone are the days when poisonous materials such as lead oxide were used as colours & the modern colouring palette is tightly controlled and becoming more…
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Emulsification is one of the mysteries of food technology & certainly in my degree course, was not covered in sufficient detail. Emulsions are very important in systems containing fats & water such as caramel, ice cream, frostings, spreads & mayonnaisse.…
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Hydrocolloids, functional proteins & starches are an important group of materials which form a useful part of the toolbox available to food technology. They cover a wide range of properties from stabilisation, gelling & thickening to emulsification. They are ubiquitous…
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