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Caramelization Reaction in Browning
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
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Process Flavours
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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Flavours for Oral Care
The first image that flashes through your mind when you think of word ‘Oral care’ is ‘Teeth’. However, oral care is not only about brushing with a minty toothpaste and gargle with a refreshing mouthwash, but this category has far expanded to include breath sprays, breath strips, whitening strips etc. Going back to basics, to ... Read more
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Flavours & Masking Agents in Sports Nutrition
The global sports nutrition market is predicted to surpass $45 billion by the year 2022. With tremendous pressure and competition in sports along with easily disposable income, an ergogenic diet is being sought after. In sports nutrition, products are categorized as per the intended function. Generally speaking there are pre-workout, in between-workout and post workout ... Read more
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Flavours for reduced fat products
Consumer preference for a food product is dictated by its taste and aroma. Though health conscious consumers are on a lookout for low fat low calorie products, they are in no mood for bland tasting cardboard food. With public health organizations emphasizing on limiting fat intake to 30% of the total calories consumed, there is ... Read more
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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 ... Read more
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Flavor release and perception in mouth
Eating is the phase at which food flavour is discharged, detected and judged by the consumer. The connections between flavour component and sensory perception are not properly cleared. When we consume food, flavour perception is controlled by nature and measure of volatiles present in food, the availability of these volatile compounds to the sensory system ... Read more
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Flavour and sensory perception
Flavour is paramount in an individuals’ development of likes and dislikes towards food products. Flavors are characterized by the presence of top, middle and base notes. The crisp, sharp, effervescent and noticeable aromas that you notice first are top notes. Fruity aromas such as citrus, berry, pear make up the top notes. Binding the top ... Read more
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Flavours in functional food
“Let food be thy medicine and medicine be thy food”, this famous quote of the father of Medicine-Hippocrates, emphasizes the healing powers of our diet. In the fast-paced, stress-laden life, the contemporary urbanite has shifted his focus from popping pills aimed at curing a disease to consuming preventive diet to avert falling ill. Food technologists ... Read more
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Flavours in health and nutrition
If you go to a hyper-mart and decide to buy the first crate of the season’s mangoes, what do you perceive yourself doing? Undoubtedly, you will touch and smell the best-looking mango and purchase the crate only if the rifting aroma evokes your childhood memories. Aroma is an essential component of flavour and is a ... Read more
- Pinned
- Recent
Sugar Reduction with Flavours24 Jan 2020
Sodium Reduction with Flavours20 Jan 2020
Clean Label and the role of Flavours13 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
2019
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November (2)
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April (2)
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2017
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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.