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Sensory Attributes of Fats
Among the three essential needs of human beings, food stands ahead of cloth and shelter. Food is vital for providing nutrition to our body. The macro-nutrients of food-matrix, like protein, fat, and carbohydrate, performs critical body functions. In our daily diet, fat is a chief source of energy by providing nine calories per gram. Fat is naturally occurring triglycerides whose […]
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Flavor and Protein interaction
When we talk about any food product’s food matrix, we refer to the nutrient and non-nutrients components and their relationships. Carbohydrate, protein, fat, vitamin, mineral, flavour etc., are some of its parts that arise in our mind. Among them, protein is one of the significant component having a prominent role in the food matrix. And this protein is considered an […]
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The rise of Dairy Alternatives
Lately, there has been a huge surge in dairy alternatives and more and more research is being focussed in this direction. Abstaining from dairy could be a result of health problems such as lactose intolerance, IBS or any other inflammatory diseases, or due to lifestyle choice such as being vegan or following alternative medicine systems that restrict such intake. Whatever […]
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Lipid oxidation in food
Sometimes when we open a packet of chips, we get the greasy smell and the taste of chips is quite odd, well the reason behind these changes is due to lipid oxidation of the chips. Commonly this process is known as rancidity in fatty foods. Even the small amount of lipid-containing product goes into lipid oxidation. Lipids are essential compounds […]
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Flavour retention during extrusion process
Indian consumers are fond of spicy, crunchy products. The growing consumer demand for extruded food products is due to its crispy and crunchy nature. The extruded products in India vary from tradition products such as chakali to a processed extruded product such as chips. The incorporation of flavoring in the extruded products is an essential operation in the manufacturing of […]
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Control release of flavour
Flavour stability in various food products has been of expanding interest as a result of its association with the quality and acceptability of foods, yet it is hard to control. Even small quantities of flavours into food can extraordinarily impact the final product quality, cost, and customer fulfilment. Food industry often faces the problem of release of flavour. Controlled release […]
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Factors affecting flavour stability
The most fundamental parameter that intensifies food quality and overall competitiveness is flavour and growing consideration is being given to the stability of flavour. There are different factors that impact flavour quality. It is a challenging task for a flavour company to ensure flavour is retained in the final product, especially by managing the long shelf life of the product. […]
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Flavour retention in the food matrix
In this article, we will discuss the relationship between food flavouring and food matrix. How are both connected to each other? Effect of different flavouring components on food and a bit of science behind it. Food is the mixture of complex ingredients that is fats proteins, carbohydrates, vitamins, minerals, etc.; they interact with each other and also with the flavouring […]
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- Pinned
- Recent
Effect of Carbohydrates on Flavor Perception25 Oct 2020
- Sensory Attributes of Fats
26 Sep 2020
- Flavor and Protein interaction
26 Aug 2020
- Effect of Carbohydrates on Flavor Perception
25 Oct 2020
- Sensory Attributes of Fats
26 Sep 2020
- Flavor and Protein interaction
26 Aug 2020
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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.