The application of gelatine in food industries is relatively broad, ranging from enhancement for the elasticity, consistency and stability of food products. Not only that, it is also used extensively in medicine, pharmaceuticals, personal care products as well as photographic industries (Ali et al.,...
Oats are the traditional base for muesli, granola and porridge (Khoo, 2013). Compared with other cereal fibres, oats are high in dietary fibre, which includes cellulose, arabinoxylans, and soluble fibers, especially β-glucan. β-glucans are primarily responsible for the cholesterol-lowering property...
Moisture migration is a cumulative cause for quality deterioration in multicomponent food, such as the undesirable textural changes. Moisture migration can occur in different parts of food, such as from crumb to crust, from intermediate-moisture fruit pieces to cereal flakes and from a pie filling t...
The differences between Oxygen Absorber and Silica Gel are as following:- Oxygen Absorber Silica Gel (Desiccant) Composition Iron powder and salt. An amorphous and porous form of silicon dioxide (silica). Types Available Sachets/Stick/pouches: depends on size such as 100 cc, 200 cc, 300 cc, 500 cc...
Silica Gel – The Moisture Absorber Dry desiccants are hygroscopic that can absorb moisture from environment for both physical (for example: Silica Gel) and chemical adsorption (for example: Calcium Chloride). This enable the relative humidity in the headspace of sealed pack to be reduced (Gaikwad et...
Soymilk powder is manufactured from liquid soymilk that is extracted from whole or dehulled soybean, by concentrating and spray-drying (Gupta, 2014). Spray drying is widely used as the commercial method to dry milk due to its short heat contact time and high rate of evaporation that produced high qu...