Food Industry Chemistry Blog

Sorbitol - properties, applications and impact on health

23-01-2025

We have known the sweet taste since birth, among others, because mother’s milk contains milk sugar — lactose. No wonder that sweets are so attractive and willingly used in the food industry, tempting consumers who love cookies and chocolates. However, it is worth remembering that excessive consumption of carbohydrates can harm health, which prompts the […]

20-09-2022

There are various organic acids in nature, e.g., citric, lactic and butyric acids. Acids are also present, among others, in apples valued due to their unique taste, richness of vitamins, fibre and minerals. What properties and uses does malic acid have and where can it be found? Below is the answer.

19-07-2022

Nutrition science and the chemistry of polymers are two different fields which define the term “polyols” in a completely different way, particularly in the context of different uses of these compounds.

Facts and Myths about Palm Oil

27-04-2022

Palm oil is a vegetable fat used on a great scale in the global economy. It is present in many ready-made products that can be found on the shelves of any grocery shop or drugstore. Moreover, it is a very popular raw material, from which, after processing, chemicals used in various industries are produced.

Monochloroacetic acid in the food industry

15-04-2020

Constant technical and technological development has made the food sector undergo significant transformations in recent years. It has great potential due to innovation and creativity. Food industry is one of the strongest branches of Polish industry.

Emulsifiers used in the food industry

28-08-2019

When looking at the composition labels of the food products, the position called emulsifier is becoming more and more common. These additives appear under different names and symbols, which for many of us are a mystery. In this article, we’ll answer some important questions about these substances.

2-08-2019

Freezing is one of the best known methods of storing vegetables and fruit. It allows to preserve their nutritional values, such as minerals and vitamins, while preventing spoilage of plants that occurs as a result of attack of mould, fungi, bacteria and viruses.

3-04-2019

Salting is a very important stage in the technological process of cheese production. It determines the sensory characteristics of the final product (taste, hardness), but also ensures its durability and protects against microorganisms. The salting process involves placing the cheese in a solution called brine.

5-07-2017

In some industrial processes the formation of high and stable foam is essential. More often, however, foaming is undesirable and can adversely affect the efficiency of subsequent steps in a production process.