We have many different food products, not just because we demand for it but also due to food technology that made it a real experience for all of us. Imagine if just a simple food technology exists, just cutting and heating, what would be on our dinner table? Not only everything needs to be made fresh, but also limits the variety of food available on our dining table. Certain food such as seafood and meat can only be kept within a limited period. Food preparation time increases dramatically. Food technology enables us to save time to prepare for food plus consistency in our food quality.
Food technology helps to preserve food, whether it is drying process, solute (salt/sugar/vinegar) preservation, pasteurization, refrigeration or freezing food. Indeed, I agree food technology does damage part of the nutritional value but what we really looking at is to keep food away from microorganism and to protect/maintain most of the food structure and taste. For example, pasteurization of milk destroys some fat components but ensure that most of food microorganism are destroyed. The pasteurized milk are then can be kept in refrigeration for at least 2 weeks. More dramatic food processing technology like ultra-high temperature (UHT) uses a higher temperature to completely destroy microorganism but also, destroy the heat-sensitive vitamins and minerals in the milk. The trade-off is UHT milk can be kept at room temperature for longer period of time. Even a slight difference in temperature causes differences in the type of food products we get.
The reality is we need food technology to keep our food safe and available. Imagine if food technology isn't here, we did be worried about food availability. Food technology gives us the variety foods that we demand for- unlimited choices. And still, we demand for more. Can I see that as a demand for more food processing food?
HFCS is the shorten name for High Fructose Corn Syrup. The name is indicative of its raw material and end product. It is made from corn starch. The corn starch is a long chain of glucose structure. Using an enzyme called amylase, the long chain of cornstarch is turned into shorter chain of glucose molecule.
Step 1: Cornstarch ----------> Multiple glucose molecule (Regular corn syrup)
Step 2: Glucose ----------> Fructose (High Fructose Corn Syrup)
Glucose is then converted into fructose through an enzyme called glucose isomerase. The end product is the high fructose corn syrup. Fructose is comparatively sweeter than the normal sucrose that we taste of our normal sugar- made from either cane or beet sugar.
If you would like to have more information, please visit http://www.sweetscam.com/how-its-made/
Are you aware of the differences between these three different types of milk and why they can be stored differently?
Guess which one of these can be stored without refrigeration and which requires refrigeration?
Both pasteurized milk and fresh milk need to be kept refrigerated. We can keep the UHT milk at room temperature. After the UHT milk is open, it needs to be refrigerated too.
Ultra-high Temperature milk uses high heat to kill spores and most microorganisms in the milk. Thus, allowing for longer shelf life. Pasteurized milk uses high heat to deactivate the enzymes- lipase and some microorganisms. Processing allows for destruction of enzymes and microorganisms that affects milk storage and prevent the milk to turn sour.
That is why, the raw milk need to be consumed within a few days of milking.
First thing that came to my mind for Valentine Day is flower and chocolate. However, blooming flower shouldn't be accompanied by blooming chocolate. This came into my mind as I notice chocolate has became an attractive display items for Valentine. The display are placed just directly under heat and light source. I wonder how does the quality looks like?
Chocolate is an emulsion of cocoa butter, milk solid,lecithin and vanilla. Often, you heard that chocolate makes perfect gifts for your date. It is true. Chocolate is very tempting due to its ability to melt on your tongue. Chocolate are typically solid and shaped into desired shape. The solid nature of chocolate diminish as the solid chocolate absorb energy from your tongue, turning into melted chocolate... Yum yum...
Chocolate too needs proper storage, away from heat and high temperature. The ideal storage temperature for chocolate is 15°C -18°C. Fat bloom is an incident where by high temperature and heat melt the cocoa butter from the unstable crystal of chocolate. The unstable crystal is then migrated to the surface and forms new crystal that appear to be white powdery coating on top of the chocolate. You can still eat the bloomed chocolate but .... So, before you get your chocolate gift, make sure it is not directly expose to heat and high temperature.
Cookies are baked pasteries, made from flour, sugar, milk and butter with a layer of egg yolk on top. There are a range of cookies available: butter cookies, pineapple cookies, almond cookies, chocolate chips cookies and so on.
They are my favorite when it comes to snack. In fact, those really tasty one are made out of high butter content. The fat in the butter gave the mouthfeel and the texture that we desire. Yum yum but just a cache on the fat content.
Homemade cookies are something you can consider to reduce the fat and sugar content. In fact, it is not hard to make your own cookies. I made a bunch last year. Just make sure that the dough is not too watery so it doesn't flow. And bake at a moderate temperature.
Typically I made the dough first and mould them. Then, I add in the topping such as almond and raisin. Did I mention that with homemade cookies, we can add any ingredients that we want and make it a unique baked items?
Why not try it for yourself?