Food Science Experiments Archives - Page 3 of 9 - Food Science Toolbox

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Objective: To make an oil-in-water emulsion Background: Some liquids cannot mix by themselves. When combined they tend to separate. We call these liquids immiscible, for example oil and water. Being immiscible makes it difficult to produce food products containing these two liquids without affecting quality and appearance. However we can fix the problem by using an emulsifier to create an emulsion. An […]

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Objective: To evaluate foods based on their sensory attributes       Background: We experience food using our sense of sight, touch, hearing, smell and taste. While there are many instruments that can help us evaluate and estimate these sensations, nothing beats tasting and experiencing the food ourselves. We do this through a systematic process called sensory evaluation. In this […]

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