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What are Starch-Degrading Enzymes in Baking?

Starch-degrading enzymes can also be classified based on their action pattern as exo-acting, endo-acting, or debranching. Exo-acting...
Thumbnail-Image-What-are-Micro-Emulsions

What are Micro Emulsions?

Microemulsions are amphiphile aided thermodynamically stable oil in water (o/w) or water in oil (w/o) dispersions...

What are Hydrogen Or Hydrophobic Bonding?

Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. Because foodstuffs contain a range...

What are Gluten Proteins?

Gluten proteins play a key role in determining the unique baking quality of wheat by conferring water absorption...
What are Common Restaurant Marketing Mistakes

What are Common Restaurant Marketing Mistakes?

Brief: The average Food Delivery occupies between three to six percent of total profits on...

What are Antioxidants Rich Foods?

Antioxidants are compounds that may help delay or even prevent cell damage in the body. Antioxidants...