Monthly Archives: March 2018

Food Colouring Technology

  Since ancient times mankind has added colours to foods to enhance their appeal. Gone are the days when poisonous materials such as lead oxide were used as colours & the modern colouring palette is tightly controlled and becoming more…
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Is This 19th Century Diet & Health Code the Best Ever?

In an age where so many are looking to extend healthy lives through dietary programmes, a remarkable but little known health code was given to Mormon prophet Joseph Smith in 1833. This has stood the test of time & is…
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Emulsification is one of the mysteries of food technology & certainly in my degree course, was not covered in sufficient detail. Emulsions are very important in systems containing fats & water such as caramel, ice cream, frostings, spreads & mayonnaisse.…
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