Prasad, Author at Keva Flavours | Flavour Manufacturers & Suppliers

Prasad Gaikwad

Prasad Gaikwad is a B. Tech in Food technology and M. Tech in Perfumery & Flavour Technology (ICT, Mumbai). He has worked as an intern with Keva Flavours in technical department.

Caramelization Reaction in Browning

By Prasad Gaikwad

November 28, 2019

flavour & taste, flavour interactions, taste & aroma, taste perception

Have you ever wondered how sugar turns into delicious caramel when heated? Have you ever noticed how the crust of bread turns brown when baked? Have you ever thought how white potato turns brown when fried? The reason behind this magic is a browning reaction or, Maillard reaction. Browning reactions are very well known for ... Read more
Process Flavours

By Prasad Gaikwad

November 22, 2019

flavour & taste, flavour interactions, flavour release, taste & aroma, taste perception

It is said that the sense of smell is the earliest identified sense of human being in history. When compared to the sense of other animals, the human is far more developed. This sense can help us to distinguish between various flavours and their combinations. A flavour is a substance which is a combination of certain ... Read more

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Sugar Reduction with Flavours
24 Jan 2020
Sodium Reduction with Flavours
20 Jan 2020
Clean Label and the role of Flavours
13 Jan 2020
Caramelization Reaction in Browning
28 Nov 2019
Process Flavours
22 Nov 2019

Sugar Reduction with Flavours
24 Jan 2020
Sodium Reduction with Flavours
20 Jan 2020
Clean Label and the role of Flavours
13 Jan 2020
Caramelization Reaction in Browning
28 Nov 2019
Process Flavours
22 Nov 2019

Blog Archive

2020
- January (3)
2019
- November (2)
  - Caramelization Reaction in Browning
  - Process Flavours
- October (1)
  - Flavours for Oral Care
- July (1)
  - Flavoured Water – an Emerging Concept
- May (1)
  - Flavour Influences Selection of Healthier Option
- March (2)
  - Emerging Flavour Trends – Natural & Newness
  - Flavourings in Baked Goods
- February (2)
  - FEMA GRAS Compliant Substances for Flavours
  - Applications of Flavours and Food Regulations
- January (1)
  - The rise of Dairy Alternatives
2018
- December (2)
  - Different Types of Tea Flavours
  - Snacking Indulgence with Health Benefits
- September (1)
  - Flavouring Legislation and Food Safety
- July (1)
  - Technology to increase shelf life of flavours
- May (1)
  - Flavours & Masking Agents in Sports Nutrition
- April (2)
  - Flavours for reduced fat products
  - Lipid oxidation in food
- March (2)
  - Flavour retention during extrusion process
  - Flavour Scalping
- February (2)
  - Powder Flavours
  - Flavor release and perception in mouth
- January (2)
  - Flavour and sensory perception
  - Flavours in functional food
2017
- December (2)
  - ‘Halal’ and ‘Kosher’ in flavour industry
  - Control release of flavour
- November (2)
  - Factors affecting flavour stability
  - Flavour retention in the food matrix
- October (2)
  - Flavours in health and nutrition
  - Difference between taste and flavour

Disclaimer

The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.