Tag: Functional properties

During the 1980s, driven by economic and functional advantages, high-fructose corn syrup (HFCS) replaced sucrose as the primary sweetener in many U.S. food and beverage products, including major soft drink brands. This shift cemented its status as a ubiquitous and controversial ingredient found in everything from sodas to baked goods.

Sucralose is approximately 600 times sweeter than sucrose, a fundamental fact underpinning the key functional properties of sucralose that make it a highly versatile, zero-calorie sugar alternative. This synthetic sweetener is used across a vast range of products, from diet sodas to baked goods, due to its unique characteristics.

Sucrose is a disaccharide composed of one glucose and one fructose unit, a structure that enables its vast functional properties. This article explores what the functional properties of sucrose are and how they are leveraged in various food applications, revealing its importance beyond mere sweetness.

Food carbohydrates, which include sugars, starches, and fibers, are far more than just a source of energy; they are versatile molecules that dictate the taste, texture, and stability of countless food products.

Despite common assumptions, egg whites are naturally alkaline, not acidic, with a pH that can start around 7.6 and rise significantly as the egg ages. This fundamental characteristic applies to both fresh and liquid varieties, surprising many about whether liquid egg whites are acidic.

In software engineering, up to 68% of IT projects reportedly fail due to poor requirements definition, highlighting the critical importance of understanding and defining functional properties. But what is the meaning of functional properties, and how does this concept apply across different fields, from software to materials science? It refers to the measurable behaviors or characteristics of a product, system, or material that dictate its practical use.

With the global population expected to reach nine billion by 2050, the demand for protein-rich food is skyrocketing, highlighting the increasingly critical role of protein in the food industry. This versatile macronutrient is much more than a nutritional building block, serving essential functions that shape the very nature of processed foods and beverages.

Scientific research shows that rice protein exhibits its lowest solubility in the pH range of 4.0 to 5.0, a crucial characteristic for its processing and application. Understanding what is the pH of rice protein is key to unlocking its full potential as a versatile ingredient in food products.

According to the Food and Agricultural Organization (FAO), whey protein is highly digestible and provides a complete protein composition, making it a valuable ingredient in modern food manufacturing. This once-discarded byproduct of cheese production is now intentionally added to a vast array of products for both its functional and nutritional benefits.

Since the 1970s, high-fructose corn syrup (HFCS) has been a dominant commercial sweetener in the United States. This raises a common question: **Why do people use corn syrup instead of sugar**, and what are the functional and economic motivations behind this choice in both commercial food manufacturing and home baking?