My blog

 Invert sugar is called "invert" because of the way it behaves in a chemical process called hydrolysis. Invert sugar is a mixture of glucose and fructose, which are the two components that make up sucrose. When sucrose is hydrolyzed, it breaks down into equal parts of glucose and fructose. The term "invert" refers to the change in the optical rotation of the sugar solution after hydrolysis. Sucrose has a specific optical rotation, meaning it rotates the plane of polarized light in a certain direction. When sucrose is hydrolyzed into glucose and fructose, the optical rotation of the solution changes, hence the name "invert sugar." Invert sugar is commonly used in the food industry, particularly in baking and confectionery, because it has certain properties that make it more advantageous than regular sucrose. Why is invert sugar preferred over regular sucrose? 1. Enhanced sweetness - 1.3 times sweeter than sucrose 2. Prevents crystallization - The unique ble...

 Carbohydrates are main source of energy and present in major quantity in our foods. Carbohydrates is a chemical compound made up of carbon, hydrogen and oxygen. The chemical building blocks and sources of carbohydrates are explained in the image attached below. Functions in detail: 1. To provide energy - 1gm carbohydrates gives 4 kilocalories. 2. Protein sparing action - Insufficient amount of carbohydrate will force the body to breakdown proteins for releasing energy instead of using them for their major functions that is body's growth and maintenance. 3. Carbohydrate is essential for proper utilization of fat from the diet. 4. Carbohydrate encourages the growth of desirable intestinal bacteria. 5. Carbohydrates supplies glucose to central nervous system to perform the body function. Glycemic Index: Glycemic Index or GI is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with low GI value that is 55 or less are more slow...

1. The Maillard reaction and caramelization are both chemical reactions that occur during cooking and contribute to the flavor and color of food, but they differ in their mechanisms and the types of compounds they produce. 2. The Maillard reaction is a non-pyrolytic reaction that occurs when amino acids and reducing sugars react under high heat, producing a complex range of new flavors and aromas, as well as a brown color. This reaction occurs in bread, meat, and coffee, and is responsible for the delicious flavors of grilled and roasted foods. 3. Caramelization is a pyrolytic reaction that occurs when sugar is heated to high temperatures, causing it to break down and form new compounds that give the food a sweet, nutty flavor and a golden-brown color. This reaction occurs in foods like caramel sauce, candies, glazed carrots, and roasted sweet potatoes. 4. Pyrolysis is a decomposition reaction in which organic materials break down in the absence of oxygen. Hence, we need to apply heat ...

 The pH Scale: Most of the microorganisms grow at a neutral pH of between 6.6 to 7.5. Although most of the microorganisms are inhibited at pH below 4. Yeast and mould can tolerate low pH levels.