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Modified Starch

The Only Type of Orchid Consumed as Food: Vanilla

The Effect of Lactose to Our Body

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The Effect of Lactose to Our Body

THE EFFECT OF LACTOSE TO OUR BODY Lactose is one of the large sugar molecules and is made up of two minor molecules: glucose and galactose. Lactose is found virtually in milk and dairy products such as mammals’ milk (cow, goat, etc.), yoghurt, cheese, and ice-cream. Lactose, where it is used for most mixes of baked goods, can also be an ingredient in foods and beverages. You can read labels to understand whether or not the product includes lactose. If the product label contains: Milk, cheese or yoghurt, Milk solids or milk powder, Malted milk, Cream, Buttermilk, Curds Lactose Whey This product is a product containing lactose. On the other hand, the products that contain lactate, lactalbumin, lactic acid, and casein do not contain lactose. Every day more than 6 billion people consume milk and dairy products, and this number is increasing day by day all over the world. Milk and dairy products are essential sources of energy, proteins, fats, and nutrients in th

The Only Type of Orchid Consumed as Food: Vanilla

The Only Type of Orchid Consumed as Food: Vanilla Vanilla ( Vanilla planifolia ) is a type of orchid and the only orchid used for food purposes due to its scent. In the global market, vanilla is the third most used spice after saffron and cardamom. [1] The vanilla fruits are generally bright black, flat sticks that get thinner at both ends. Its flowers can be white or cream-like. Its smell is unique, bitter in taste, and its length varies between 15 and 20 cm. Mexico, Madagascar, India, and Indonesia are the major countries engaged in vanilla cultivation. This plant, which is very demanding to cultivate, does not have the known intense aroma just after their harvest. Its aroma is retained by a series of processes. It is impossible to talk about a uniform vanilla type. There are differences in taste and smell, depending on factors such as soil structure and climate type. They are named according to the region where it is grown. The different varieties can be exemplified by Bourbon (Mad

Modified Starch

Modified Starch Starch is a carbohydrate polymer and is widely used as a regulator and texture stabilizer. It's characteristics as a gelling agent, water retention agent, colloidal stabilizer, and thickener make its usage very common in the food industry. It is obtained from many plant sources such as maize, rice, potato, and wheat. But the insufficient performance of some functional characteristics leads manufacturers to look for different solutions to overcome these shortcomings such as poor processability and solubility in common organic solvents, retrogradation and syneresis, low shear stress resistance and thermal decomposition[1]. Starch modification is an industry full of possibilities where the sky is limit to form innovative starches which combine new functionality and value-added features as desired by the industry. Modified starches decrease retrogradation, gelling tendencies of pastes and gel syneresis. It also advances paste clarity and sheen, paste and gel texture,

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