Food Technology: Archive

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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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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The World of Texture Modification

Hydrocolloids, functional proteins & starches are an important group of materials which form a useful part of the toolbox available to food technology. They cover a wide range of properties from stabilisation, gelling & thickening to emulsification. They are ubiquitous…
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