Author: Food Research Lab

Spray-drying is the most commonly used encapsulation technique for food products. The spray-drying technique is based on the transformation of a fluid into dry powder by spraying the liquid in a drying gas stream. First, the liquid is...

Gluten proteins play a key role in determining the unique baking quality of wheat by conferring water absorption capacity, cohesivity, viscosity and elasticity on dough. Gluten proteins can be divided into two main fractions according to their solubility...

Lactic acid esters of monoglyceride is called lactylated monoglyceride in which lactic acid is bound with monoglyceride. Its foaming ability is stronger than its emulsifying ability. It is used in shortening for cakes, desserts and foaming for cream...

Starch-degrading enzymes can also be classified based on their action pattern as exo-acting, endo-acting, or debranching. Exo-acting, or saccharifying, amylases degrade amylose and amylopectin by successive removal of sugar units from the nonreducing chain ends. Endoacting, or liquefying,...

Modified atmosphere packaging (MAP) has been applied in the food industry for over 90 years to extend shelf life and maintain quality and safety of fresh and fresh-cut food products. Recently, MAP has experienced a rapid development...

CoQ10 has a wide distribution in plant and animal tissues that are part of our diet. Though it can be found in vegetables, fruits and cereals, the richest dietary sources of CoQ10 are meat, fish, nuts,...

The film coating of tablets or capsules is an important step in the process of manufacturing a dietary supplement, which originated in the pharmaceutical manufacturing process. The reasons for coating can be quite diverse. First, there may be...

The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research in identifying new low-cost antioxidants having commercial potential. Fruits such as mango, banana, and those belonging to the citrus family leave...

Baking is the final stage in creating yeast- and chemically-leavened goods (bread, buns, rolls, crackers) (cakes, cookies). It’s a thermal method that involves using an oven to deliver heat to dough pieces via: Through hot surfaces,...