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WATER- is an excellent place for bacterial growth and food spoilage if it is not properly processed. One way this is measured in food is by water activity which is very important in the shelf life of many foods during processing. One of the keys to food preservation in most instances is reduce the amount of water or alter the water's characteristics to enhance shelf-life.
PALM OIL (ORGANIC)- The use of palm oil in food products has attracted the concern of environmental activist groups; the high oil yield of the trees, attractive to profit-driven investors, has led to the clearing of forests in parts of Indonesia in order to make space for oil-palm monoculture. Along with coconut oil, palm oil is one of the few highly saturated vegetable fats. It is semi-solid at room tempature and contains several saturated and unsaturated fats.
CORN SYRUP- Corn Syrup is a food syrup, which is made from the starch of corn and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar and enhance flavor.
CORN STARCH- Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one.
SUGAR-Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent. The various methods of use of sugar are based on its physical and chemical properties. The replacement of sugar by the newly available sweeteners is difficult if the sweetness values or physical and chemical properties of the substitutes differ greatly from those of sucrose.
PALM OIL (ORGANIC)- The use of palm oil in food products has attracted the concern of environmental activist groups; the high oil yield of the trees, attractive to profit-driven investors, has led to the clearing of forests in parts of Indonesia in order to make space for oil-palm monoculture. Along with coconut oil, palm oil is one of the few highly saturated vegetable fats. It is semi-solid at room tempature and contains several saturated and unsaturated fats.
CORN SYRUP- Corn Syrup is a food syrup, which is made from the starch of corn and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar and enhance flavor.
CORN STARCH- Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one.
SUGAR-Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent. The various methods of use of sugar are based on its physical and chemical properties. The replacement of sugar by the newly available sweeteners is difficult if the sweetness values or physical and chemical properties of the substitutes differ greatly from those of sucrose.