-
Monthly Topic

Why do lactose-free products taste sweeter?

Lactose is a natural component of milk. It is a double sugar (disaccharide), made up of the simple sugars (monosaccharides) glucose and galactose. In the food industry, lactose is often broken down by means of an enzyme called beta-galactosidase, which divides lactose into its basic components glucose and galactose. Picture this enzyme as a tiny pair of scissors cutting the lactose...

read more
-
Monthly Topic

Air – an important food ingredient

Where is it more fun to bathe – in a bathtub or a whirlpool? Exactly. Air makes all the difference. This is why air is also used in dairy products and other foodstuffs. Think about the whipped cream on your favourite dessert, or the milk froth on a cappuccino. And what’s the best part of a chocolate covered marshmallow? The marshmallow foam, of course! However, without air, there is no...

read more