METHOD TO ESTIMATE RECONSTITUTION OF FOOD POWDER IN LIQUID INTRODUCTION The dissolution ability of a dry powder in a liquid depends on many parameters including wettability, sinkability, dissolution, dispersability. These parameters affect the customer perception of the overall product quality. Large range of food powder exists like nutritional powder, dehydrated milk, baby milk, chocolate milk

Foam Stability Properties of Food Ingredients Introduction The foaming and emulsifying characteristics of proteins are important attributes during the production stage, storage, transport, and consumer perception of quality (appearance) of food dispersions (emulsions and foams). In this contribution, we are concerned with the analysis of foaming, and emulsifying characteristics of different protein Methods for measuring

Effect of fat content and homogenization on milk creaming INTRODUCTION Milk is a colloidal dispersion of particles (droplets of fat, micelles of proteins, lactose …) in an aqueous phase. There are many different industrial treatments of milk that lead to production of different milks: 1. sterilization (UHT, pasteurization, microfiltration…) 2. centrifugation to fully or partially

Stability of chocolate milk containing different stabilizers INTRODUCTION Milk is a good source of several essential nutrients such as calcium, vitamin D and potassium. It is often recommended that milk should be consumed every day, especially for children. There are many popular milk products on the market that contain cocoa to create sweet chocolate milk

The Application of Isotopic and Elemental Analysis to Determine the Geographical Origin of Premium Long Grain Rice Rice samples cultivated in the USA, Europe and Basmati regions have been analysed using Isotope Ratio Mass Spectrometry (IRMS) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Nine key variables (δ13C, δ18O, boron, holmium, gadolinium, magnesium, rubidium, selenium and

Ginseng authenticity testing by measuring carbon, nitrogen and sulphur stable isotope compositions that differ based on cultivation, land and organic fertilizer type Introduction: China, Korea, Canada, and the USA produce more than 99% of the global ginseng harvest. The quality of ginseng production is affected by various physical, chemical and microbial properties of the soil.

Detecting the Addition of Cane Sugar to Authentic Palm Sugar Using δ13C‰ Analysis of an Internal Isotopic Standard Palm sugar was originally made from the sugary sap of the Palmyra palm or the date palm. Now it is also made from the sap of the sago and coconut palms and may be sold as “coconut

Detecting adulteration of honey – 13C analysis with the LC-I Introduction Honey is a naturally sweet substance loved by humans throughout history and is also renowned for its health benefits. Many early civilisations recognised its unique properties; in ancient Egypt, Queen Cleopatra was thought to use mixtures containing honey as part of her beauty regime.

Comparison of the foam behavior of different types of beer independently of CO2 content Analysis of the foamability, foam stability and foam structure of degassed beer samples For a long time food-chemical analyses and quality tests for beer were focused primarily on the biological stability of this popular drink. However, the emphasis in recent years