Food operators and manufacturers can now opt for healthier palm based margarine, shortening, butter oil and other baking fats from Carotino producer. The specifications and organoleptical qualities of fats can be tailored made to suit a wide range of baked products.
Remember how we’ve been told repeatedly to wash our hands frequently? The idea behind this is to remove from our body any potential pathogens (bacteria, viruses and parasites) that we may have come into contact through touching objects and people around us, or through droplets that have been released into the air when someone sneezes. Indeed, bacteria can be spread around and transmitted through multiple ways in the environments that we live in. The bad ones can cause diseases or spoil food, and can sometimes be life-threatening. Despite of the bad, there are the good ones that sometimes we have forgotten about. Good bacteria are not only important to our health but can also have an impact on our diets and lifestyles.
Since generations long past, endless stories set to extol the virtues of palm oil have circulated the Malaysian news mill. We hear of its many beneficial properties, its endless sea of uses that range beyond cooking oils and shortenings. It lies hidden away in soaps, with other processed forms bearing significant usage in cosmetic products, lubricants, plastics, and other cleaning agents. In a nutshell, so to speak, the palm fruit, and consequently its descendents, are ever omnipresent.
Frozen products comprise one of the largest sectors of the food industry and its value is going in no other direction but upwards. According to a study by Grand View Research, the international market size exceeded USD250 billion in 2015, with Asia Pacific coming on top as the region to undergo a record compound annual growth rate of 5% over the next eight years.
By volume, nitrogen makes up 78.1% of the earth’s atmosphere, making it the most abundant uncombined element. Biologically, nitrogen occurs in all organisms, primarily in amino acids (and thus proteins), in the nucleic acids (DNA and RNA) and many naturally occurring stimulants, such as caffeine and morphine which act on receptors of animal neurotransmitters.
For all we know in life, cooking has always been a practice of preparing food predominated to high temperatures that chemically alter its taste, colour, and texture of the ingredients. The options have always been circulating between roasting, deep frying, pan frying, braising and such. However, as the world evolves, so does the art of cooking. Welcome to the world of molecular gastronomy: where dry ice meets cooking.