Chinki Tyagi’s Post

Curious about the difference between real food and those trendy new substitutes? I recently came across a coffee “alternative” that’s being touted as better for the environment. But is it really? Let’s break it down: •Real Coffee: Just roasted beans and water. Simple, traditional, and recognizable by your great-grandmother. •New Coffee Substitute: Made from a mix of date seeds, Ramon seeds, sunflower seed extract, fructose, pea protein, millet, lemon, guava, fenugreek seeds, caffeine, and baking soda. Sounds complicated, right? Despite claims of being eco-friendly, this substitute is ultra-processed and includes refined ingredients and additives. Is it really better for the environment or just another processed product? Tip: Stick to single ingredient foods that your body and great-grandmother would recognize. Avoid overly processed substitutes and make informed choices for better health and a cleaner planet. Read labels carefully and choose foods that align with your body’s true needs. https://lnkd.in/gZ9xjSae

Carbonated Drinks: 1)Carbonated beverages are drinks that contain dissolved CO2 for various reasons. 2)Carbonation process produces the characteristics fizziness and bubbling in these drinks and this is due to the dissolved CO2 in a liquid under pressure. 3) However, the carbon dioxide used must be free of odor and flavor. 4)The main ingredients used in carbonated drinks are water, carbon dioxide, sweeteners, flavoring, colors, and acids. 5)There are nonflavored carbonated beverages, flavored carbonated beverages with natural extracts, flavored carbonated beverages with artificial flavors, and carbonated beverages with fruit juice

[Did You Know?] A coffee bean can contain up to 800 aromatic compounds. The coffee bean is a complex structure, with hundreds of chemical compounds contributing to its "flavor profile." So, what are the main chemical components of a coffee bean? Carbohydrates: Comprising over 50% of the bean's weight, carbohydrates play an essential role in the Maillard reaction during roasting, contributing to the flavor compounds in the final coffee product. Proteins: Although they only account for 9-11%, proteins significantly influence the flavor profile of coffee. Caffeine: Depending on the type of bean, caffeine constitutes about 1-4%. It not only adds bitterness but also stimulates alertness and enhances blood circulation. Gases and Volatile Compounds: The roasting process generates a large number of compounds that contribute to coffee's aroma. These aromatic compounds can evaporate quickly, so proper storage is essential. Organic Acids: These acids contribute to the acidity and antioxidant properties of coffee, enriching the sensory experience. To create a flavorful cup of coffee, every step from cultivation to roasting and brewing requires meticulous attention and expertise. Thus, it can be said that coffee, like gastronomy in general, is both a science and an art! #Coffee #CoffeeBeans #FlavorProfile #AromaticCompounds #Caffeine #Gastronomy #FoodScience #CoffeeLovers #Roasting #Brewing #OrganicAcids #MaillardReaction #CoffeeArt

If you're one of the millions of Americans who enjoys a good cup of coffee, chances are you've ventured into the decaf category from time to time. Unless you're a purist and caffeine devote, there can be some instances when drinking a decaffeinated cup of joe is the more realistic option. If you've ever stopped to consider just how they get caffeine out of coffee, which is derived from a naturally caffeinated plant, you may assume it's a natural process, similar to roasting coffee for an extra long period of time or simply selecting for less-caffeinated beans. Like many modern foods, however, the process of decaffeination requires, well, a lot more processing.

Learn more about BevZero's mission in this recent article. Founded, over 30 years ago, on the principles of quality, innovation, and sustainability, BevZero is dedicated to providing beverage producers the tools and expertise needed to create exceptional products that meet the evolving preferences of consumers worldwide. At the heart of BevZero’s offerings is its leading edge technology for alcohol removal. Utilizing vacuum distillation technologies, BevZero’s equipment can effectively remove alcohol from beverages without compromising taste or quality. This process allows producers to create alcohol-free or low-alcohol versions of their products, catering to consumers seeking healthier alternatives without sacrificing flavor. ➡️ Click link to read more: https://buff.ly/3JRqEYf #bevzero #winemaking #wineproduction #nonalcoholic #naindustry #sustainability #Vinfoil #PolarClad #Implen #TomsaDestil #ClearAlc

Elevate taste and flavor: Adton’s Activated Bleaching Earth removes bitter and undesirable flavors from oils, ensuring a cleaner and more palatable taste profile. . . . #adton #bleachingearth #taste #flavor #oilprocessing #flavorimprovement #cleaner #palatable #quality #efficiency #industry #innovation #manufacturing #excellence #sustainability #premiumquality #professionalism #purification #oilpurification

Here's why BevZero's blog posts are worth your attention: Industry Insights: Discover essential information on new trends, consumer behaviors, and innovations influencing the market. Expert Guidance: Gain practical insights and strategies for developing, marketing, and refining non-alcoholic beverages that appeal to customers. Educational Material: Broaden your understanding of non-alcoholic drink production, the science of dealcoholization, flavor enhancement, and cost-saving techniques with BevZero's equipment offerings. #winery #blog #blogpost #whitelable #privatelable #nonalcoholic #wineindustry #bevzero #vinfoil #polarclad #clearalc #implenQ #tomsadestil https://buff.ly/3Nek688 Retry

Our Diamaltoni are powdered malt extracts with the addition of malt flours, containing both the enzymes from the flours and the sugars from the extracts. These unique blends offer a range of benefits for food production ⬇️ Let’s see how: 🔹 They improve volume, softness and chewability of the end product. 🔹 For high-speed preparations (such as pita bread, flatbreads and tortillas) the diastatic action reduces cooking time while ensuring excellent results. 🔹Perfect for doughs with high water content such as pizza, focaccia, flatbread or tortilla. Choose this innovative solution to optimise production processes and improve the quality of your baked goods.  💡 Want to find out more about Diamaltones? Contact us to discover all the potential uses of this ingredient!

Ever wondered why carbonated drinks fizz and tickle your taste buds? Let's dive into the bubbly science of your favorite effervescent beverages! 🔬 The Chemistry of Carbonation Carbonated beverages get their fizz from carbon dioxide (CO₂) gas. During the manufacturing process, CO₂ is dissolved into the liquid under high pressure. When you open the bottle or can, the pressure is released, and CO₂ escapes in the form of bubbles, creating that delightful fizz. 🍋 Acidic and Alkaline Balance The carbonation process also affects the acidity of the beverage. CO₂ reacts with water to form carbonic acid (H₂CO₃), giving the drink a slightly tangy taste. This mild acidity can enhance flavors and contribute to the refreshing sensation. 🌡️ Temperature Matters Ever notice how a warm soda fizzes more violently than a cold one? Temperature plays a crucial role in carbonation. Colder liquids can hold more CO₂, keeping the bubbles trapped longer. As the temperature rises, the gas escapes more easily, leading to more fizz when you open the drink. 🧪 The Role of Nucleation Sites The bubbles in carbonated drinks form around nucleation sites—tiny imperfections or particles in the liquid. This is why pouring soda over ice or into a glass with small scratches can cause a sudden surge of fizzing. 🥂 Beyond Refreshment Carbonated beverages are not just about taste. The bubbles can stimulate the trigeminal nerve in your mouth, enhancing the sensory experience and making the drink feel more refreshing and satisfying. 🏷️ Final Thoughts Understanding the science behind carbonated beverages adds a new layer of appreciation for these popular drinks. Whether you enjoy soda, sparkling water, or a fizzy cocktail, now you know the chemistry that makes them sparkle! #Carbonation #BeverageScience #Chemistry #SparklingDrinks #FoodChemistry #FizzyScience #CarbonDioxide #DrinkTech #ScienceInEverySip

Coca-Cola Sweetens the Future with Natural, Zero-Calorie Innovation 🤩 Coca-Cola's latest patent unveils a game-changer for the beverage industry: a novel purification process for mogrosides, natural sweeteners derived from the Luo Han Guo fruit.🌟 What are mogrosides? These plant-based sweeteners boast intense sweetness – surpassing traditional sugar – without any calories. However, existing mogrosides can have drawbacks like aftertastes or inconsistent flavor profiles.✔️ Coca-Cola's innovation? This patent details a groundbreaking method for purifying mogrosides, enhancing their sweetness and taste for diverse applications. Why it matters: In our health-driven world, consumers crave natural, zero-calorie sweeteners that don't compromise on taste. Coca-Cola's mogrosides have the potential to be the holy grail: intense sweetness, zero calories, and a rich, natural taste profile. Imagine enjoying your favorite soda, snack, or even medication with enhanced sweetness and flavor – all without the guilt of added calories. ❤️ The impact: - Consumers benefit from healthier, more natural product options. - The food and beverage industry gains a revolutionary ingredient to elevate product quality and appeal. Source: https://lnkd.in/g6-26vK8 #Innovationforall #Innovation #CocaCola  #SweetenerInnovation  #HealthierChoices #sugarreduction #sugaralternatives