8.04.2021 - 49 View(s)

We are mentioning about an emulsifier one of the most important for fat stabilization

19.03.2021 - 155 View(s)

Lipophilic but not lecithin, hydrophilic but not ester

17.03.2021 - 246 View(s)

From the royal cuisine to our kitchen, essential cream : cream chantilly

15.03.2021 - 209 View(s)

Limited source cacao, against the increasing chocolate demand

10.03.2021 - 148 View(s)

What is it and why it is special?

1.03.2021 - 240 View(s)

Before consuming legumes we need to soak, ferment or boiled. Why?

20.02.2021 - 193 View(s)

We clarify some basic terms for these days when baking at home is more common

10.02.2021 - 237 View(s)

The most exciting part of this week for the food industry was the snack fair held annually in Cologne.

20.01.2021 - 167 View(s)

Hunger, obesity, waste ... Can we solve if we want?

10.01.2021 - 231 View(s)

An easy-to-use solution for making high volume, moisturized and elastic cakes: activated cake emulsifiers!

1.01.2021 - 123 View(s)

We are at Food Ingredients Europe, which starts on 3 December and ends on 5 December!

25.12.2020 - 89 View(s)

Do you wonder how vegan diet choices help

20.12.2020 - 67 View(s)

Hard demolding, loss of shape and material, matt appearance ... We have a suggestion for sticking problems!

15.12.2020 - 111 View(s)

When we talk about flavor, we also talk about smell. So let’s see how smell effects the taste.

10.11.2020 - 135 View(s)

Sugar entered into almost all areas of industrial food is now declared enemy and we want to read sugar free labels

1.11.2020 - 134 View(s)

We love to consume meat, we eat more when the taste is meaty. Even vegans and vegatarians buy meat-equivalent products from the market. So what is this meat taste?

20.10.2020 - 118 View(s)

A step from industry to prevent food waste...

10.10.2020 - 154 View(s)

How can we say that cleaning with air and water can be done with the help of technology and science in industrial food production?

1.10.2020 - 149 View(s)

Ingredients : E numbers... What is E number? Where did it come from?

25.09.2020 - 150 View(s)

Organic fruit, vegetables, eggs, but now chocolate, bread and even sausages are organic. What about additives?

20.09.2020 - 169 View(s)

Stable, homogenous and high volume cakes without eggs : emulsifiers is the key

15.09.2020 - 263 View(s)

What is PGPR that we see in chocolate coated products with E476 code?

10.09.2020 - 151 View(s)

You can make mayonnaise with the three raw ingredients that are always at home, but you should consume it within a week.

5.09.2020 - 189 View(s)

What are the emulsifiers, which we can hear by short names such as GMS or DMG, by E471 code, and how are they obtained?

1.09.2020 - 224 View(s)

Almost every packaged food we are reading : Lecithin. What is it and how it is produced?

25.08.2020 - 194 View(s)

Two complementary groups, thickeners and emulsifiers. So what does it add to what?

20.08.2020 - 111 View(s)

Let us explain how two plus two plus equals to five for the thickeners: The benefits of blended products that food science has gived to us

15.08.2020 - 121 View(s)

One of the most innovative and effective clean labeled solutions: Enzymes.

10.08.2020 - 140 View(s)

Color is one of the most important criteria for food and we want it to be natural. But is this possible in industrial foods?

5.08.2020 - 112 View(s)

You want sweet, zero calorie but no chemical ingredient at the same time. Is it too much? No, you are talking about Stevia!

1.08.2020 - 104 View(s)

Main component of the plant cell wall became into food ingredient : Cellulose derivatives

25.07.2020 - 143 View(s)

We are talking about a hydrocolloid that is obtained from algae and becomes so popular from petri dishes to jellybeans.

20.07.2020 - 101 View(s)

As we approach the month of April, we will talk about an ingredient in our foods which came from South America: Tara Gum

15.07.2020 - 101 View(s)

Sahlep to ice cream, we are talking about an ingredient which is in our foods every season.

10.07.2020 - 116 View(s)

We will talk about the gum which came from industrial food production to our kitchens and we can even find in markets now

5.07.2020 - 127 View(s)

We cannot get away from the seas when we talk about viscosity and binding water. Since the aquatic organisms are hydrophilic, we are once again going under the sea and introducing you to alginate from algae.

1.07.2020 - 79 View(s)

While the ice cream season is approaching and the weather is getting warmer, we will talk about carob which is also grown in our country and used as a thickener in foods.

25.06.2020 - 146 View(s)

Gellan Gum, a thickening agent which is sourced indirectly from plants, obtained from bacteria with technology

20.06.2020 - 114 View(s)

Arabic gum, acacia gum...We will talk about a gum for sticking and increasing viscosity.

15.06.2020 - 86 View(s)

We will talk about water binder, thickening agent that we started to see in the market : Konjac Gum.

10.06.2020 - 83 View(s)

Lets look closer to phosphates which are known as chemical leavening agents for bakery

5.06.2020 - 162 View(s)

We will talk about pectin which is one of the oldest ingredient in our foods.

1.06.2020 - 83 View(s)

Lemon fiber : An alternative for water and oil binding

3.02.2020 - 95 View(s)

Innovations on sweet snacks, vegan alternatives, organic choices... To learn 2020 trends we will be in Germany!

31.05.2019 - 150 View(s)

First post of Kantara Food is of course about hydrocolloids! We will brief shortly about carrageenan.