Category: Chemical engineering

Modified starches date back to the 19th century, marking a significant evolution in food science. Hydroxypropyl distarch phosphate, or E1442, is one such modern innovation, with its origin tracing back to common plant starches that are treated with specific chemical agents to produce a versatile food additive. This modification transforms the native starch, giving it superior properties for use in a wide range of food products.

Propylene glycol (E1520) has an exceptionally low toxicity, especially compared to the related, highly poisonous ethylene glycol. The primary function of propylene glycol E1520 is to act as a multipurpose chemical in various industries, serving roles as a humectant, solvent, stabilizer, and emulsifier in products from food to cosmetics.

With an abundance of only 0.001 parts per million in the Earth's crust, ruthenium is one of the rarest non-radioactive elements, yet its unique properties offer a diverse range of benefits. A member of the platinum group metals, this hard and brittle element is an invaluable asset in modern technology, particularly when alloyed with other metals to enhance their performance.

Did you know that PBW is a leading cleaning agent while TBW is a key physiological measurement? PBW, or Powdered Brewery Wash, is a popular alkaline cleaning agent used in brewing. In contrast, TBW stands for Total Body Water, a crucial measurement of hydration and body composition. The core difference between PBW and TBW lies in their respective contexts: one is an industrial chemical, the other a biological metric.

Pure magnesium, a silver-white metal with two-thirds the density of aluminum, is rarely used structurally in its pure form due to its reactivity but is essential for numerous industrial and chemical processes.

Hydrogenated vegetable oil is a staple in many processed foods, with its invention in the early 20th century revolutionizing the food industry by providing a shelf-stable alternative to animal fats like lard. The process, known as hydrogenation, transforms liquid unsaturated oils into solid or semi-solid fats by adding hydrogen atoms, fundamentally altering the oil's physical properties. However, this chemical transformation is a dangerous and complex procedure that requires specialized industrial equipment and stringent safety protocols, making it strictly impossible and highly dangerous for anyone to attempt outside of a controlled, professional environment.

As the most abundant organic polymer on Earth, cellulose's properties are routinely modified through a range of treatments. Understanding precisely how is cellulose treated is essential for tailoring this natural biopolymer for a vast array of industrial applications, from textiles to advanced biomedical materials.

The industrial use of hydrogenation dates back to the late 19th century, a process that has become a cornerstone of modern industrial chemistry. From food processing to refining fuels, understanding the importance of hydrogenation in industry is crucial for appreciating its impact across multiple sectors.

Historically, food manufacturers began hydrogenating oils to increase shelf life and modify consistency for a variety of products. This process, which chemically alters liquid fats, is driven by two main reasons for hydrogenating oils: creating shelf-stable and texturally versatile ingredients.

Starch, a polymeric carbohydrate produced by most green plants for energy storage, is a fundamental ingredient in countless applications. While raw, or native, starch requires cooking to thicken, the key difference between starch and pregelatinized starch lies in a processing step that unlocks new functionalities, creating a pre-cooked product ready for instant use.