During the earliest days of making bread, the ingredients that bakers would use are relatively simple—flour, salt and yeast. The practice of using yeast to make bread rise started as early as 1300 BC. During this period, bread is eaten The post Why Calcium Propionate Is In My Bread? appeared first on The Food Untold ..read more

Silica gel is an example of a desiccant. Desiccants are substances that have the capability to absorb and retain moisture. In many industries, silica gel is often used. It is made of silicon dioxide (SiO2), the same compound found in quartz and sand. Its porous structure allows it to absorb water molecules from the surrounding environment.  The post Silica Gel In Food Packaging: A Harmless Ingredient Explained appeared first on The Food Untold ..read more

Philosopher Aristotle coined the idea of the spontaneous generation theory in 4th century BCE, 22 centuries before time of Louis Pasteur. This theory stated that living matter could arise from non-living matter spontaneously. One of the most famous examples of The post How Louis Pasteur Debunked the Spontaneous Generation Theory appeared first on The Food Untold ..read more

Karl Busch, a German scientist, invented the method of vacuum packaging during the 1950s. He first used this in packaging technology to extend the shelf life of meat products. During this period, vacuum packaging only serves as a means to The post What Is Vacuum Packaging In Food Preservation? appeared first on The Food Untold ..read more

Ohmic heating is a food process wherein electric current is converted into heat energy to heat the food The post Ohmic Heating (Joule Heating) Of Food: How Does It Work? appeared first on The Food Untold ..read more

In this blog post, we'll discuss the specifics of high-pressure processing. We'll discuss how it works, its benefits, and its applications in the food industry. The post High-Pressure Processing Of Food: How Does It Work? appeared first on The Food Untold ..read more

Aluminum foil was first used in food in the early 20th century as packaging material for chewing gum and candies. Fast forward to the present, it can be used for preservation and cooking—grilling, baking, and grilling. And yes, that answers The post Can Food Wrapped In Aluminum Foil Be Heated? (In the Oven/Air Fryer/Microwave) appeared first on The Food Untold ..read more

This is when freezing is a great option. And yes, you can definitely freeze kimchi. Not only it prevents over fermentation, but it also extends its shelf life for roughly 1 year. The post Can You Really Freeze Kimchi? appeared first on The Food Untold ..read more

Paraffin wax possesses moisture and oxygen-barrier properties. Moisture and oxygen are external factors that negatively affect the shelf life and quality of food. Certain types of cheeses, for example, require ample amount of moisture to retain its flavor, appearance, and texture for an extended period of time. Gouda, Cheddar, and Queso de Bola (Philippine cheese) often come enclosed in red paraffin wax. The post Is Paraffin Wax In Food Toxic? appeared first on The Food Untold ..read more

Chilling injury is a type of cold damage that affects vegetables when they are exposed to temperatures below their tolerance levels but above freezing. According to the Food and Agriculture Organization (FAO) chilling injury occur at temperatures below 55°F to 60°F (13°C to 16°C). The post Understanding and Preventing Chilling Injury in Vegetables appeared first on The Food Untold ..read more