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Sugar is used in various ways when in cooking including: Baking:Sugars contribute a major role in the texture and volume of food products. Through their ability for moisture retention, they allow the formation of soft crumbs and light structured baked…

In this post, we will explain the Maillard reaction, and its significance. It is the reaction between amino acids and reducing sugars that causes changes to a food’s properties. It is a non-enzymatic reaction as no enzymes are involved.  The…

Sugars undergo various reactions : mostly inversion and caramelization. This post will discuss these two reaction processes and their importance in the food industry. Inversion is the hydrolysis of sucrose in a equivalent mixture of fructose and glucose. It takes…

In this post we will define what the hydrogenation in food processing is as well as what it entails. Hydrogenation is among the most significant processes in the vegetable oil industry, chiefly in the synthesis of edible fat products. It…

In this post, we will explore the various stages involved in oil processing. Oils are extracted from seeds, cereals and nuts. Usually they undergo refining to remove  Extraction-this stage involves the crushing , heating and flaking  Pressing-After extraction, the seeds…

How do you know that you are storing your food properly? This post will identify ways you can employ to ensure the proper storage of your food. When purchasing your food from the supermarket, check the expiry date. For canned…