Tag: Food stability

According to the Food and Agriculture Organization (FAO), food security exists when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food. The pillars of availability, access, utilization, and stability define this critical concept, making it clear what is not part of food security.

It is well documented that up to 84% of thiamine can be lost during cooking or processing due to the vitamin's inherent instability. Understanding how can thiamine losses occur is essential for anyone wanting to preserve the nutritional value of their food, ensuring they reap the full health benefits of this vital B vitamin.

According to the Food and Nutrition Research Institute, boiling vegetables can lead to a vitamin C loss of 26% to 100%, demonstrating just how sensitive this nutrient is. So, why is vitamin C easily destroyed by heat? The answer lies in its chemical structure, which makes it highly vulnerable to degradation from multiple environmental factors.

According to the World Food Programme, more than 295 million people experienced acute hunger in 2024, highlighting the urgency of understanding the complex issue of food access and stability. To address this global crisis, it's essential to understand what are the 4 components of food security, the foundational pillars defined by the Food and Agriculture Organization (FAO).

According to a 2019 review, emulsifiers are present in most foods consumed in the United States, including 95% of pastries, cakes, and ice creams. These versatile additives are seemingly ubiquitous, helping to create the smooth, stable textures we expect in everything from mayonnaise to lotion. But what exactly are they, and why are they so prevalent in our modern products?

According to the International Food Information Council, emulsifiers, including gums, have been used for hundreds of years to enhance the texture and shelf life of foods. A gum emulsifier is a substance that helps create stable mixtures of ingredients that would otherwise separate, such as oil and water.

Did you know that despite being a fat-soluble vitamin, vitamin K is broken down and excreted from the body relatively quickly compared to other fat-soluble vitamins? This rapid turnover is influenced by a number of metabolic, medical, and environmental factors that explain what breaks down vitamin K and how you can optimize your intake.

According to the U.S. Food and Drug Administration (FDA), tocopherol has Generally Recognized As Safe (GRAS) status, making it a globally accepted and non-toxic food additive. This powerhouse ingredient, also known as Vitamin E, is a key component added to food to protect and preserve it from degradation.

According to the World Bank, food security is fundamentally based on four dimensions, which, when compromised, lead directly to food insecurity. This state of limited or uncertain access to sufficient, safe, and nutritious food is driven by a complex interplay of economic, social, and environmental challenges.

According to food science research, emulsions are thermodynamically unstable, meaning they naturally tend to separate over time, yet countless common foods like mayonnaise and milk are prime examples of this delicate balance. So, what are emulsion based foods and how do they maintain their stability? These are mixtures of two immiscible liquids, typically an oil and a water phase, held together with the help of an emulsifying agent.