20 September 2011
Food dyes or food colourings are substances added to food (include solid food and drinks) to give it a new colour. It must be noted that food dyes can be synthesised or can also be obtained naturally. Tartrazine E102 is an example of artificial dye, while pandan leaves are sources of natural dye. [Tartrazine or [...]
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17 September 2011
Food thickeners are substances which increases the viscosity (in laymen terms, “flowability”) of food without significantly altering other phyiscal or chemical properties. The thickeners are usually based on proteins (such as collagens, gelatins and egg whites) or polysaccharides (such as pectin, starches and vegetable gums). The food thickeners used are relatively specific to the type [...]
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