Alfa Laval - Food & Beverage Production’s Post

In the 1600s, nutmeg was so valuable that it led to one of the most fascinating historical episodes. In 1667, the Dutch and the English signed the Treaty of Breda, which saw the Dutch trading the entire island of Manhattan—then New Amsterdam—with the English in exchange for a tiny Indonesian island called Run. Why? Because Run was rich in nutmeg, a spice worth more than its weight in gold at the time. Fast-forward to today, nutmeg has transitioned from a highly prized luxury to an essential commodity, both as a spice and as a nutmeg oil. With its warm, spicy aroma and unique properties, nutmeg oil is a versatile ingredient in the food, flavor, and fragrance industries. Its uses range from perfumes and cosmetics to pharmaceuticals and food products, making it a valuable commodity. In the modern world, nutmeg oil continues to play a significant role in enhancing flavors and scents, making it a key player in the global essential oils market. The legacy of this once-prized spice lives on, not just in history, but in its continued importance in industries around the world, connecting us to our past and shaping our present. Reach us at aroma.ingredients@indesso.com for more information about our Nutmeg Oil collections! #IndessoPedia #nutmegoil

What Is PVPP In Brewery? Cross linked polyvinylpyrrolidone pvpp powder, also known as Crospovidone with CAS 25249-54-1. It has strong swelling properties and the ability to complex with substances, used for brewery. Unilong can supply food grade pvpp for sale. The application of PVPP in beer production is mainly reflected in improving the stability of beer colloid solution. By adding PVPP, the stability of beer can be enhanced to prevent precipitation and turbidity, thus improving the taste and quality of beer. PVPP has a similar effect to formaldehyde, so it can be used as a stabilizer to replace formaldehyde to solve the precipitation problem in beer. During the production process, PVPP is separated from polyphenols by complexing and adsorbing them to maintain the clarity of beer. The use of this material, especially in European countries, has gradually replaced formaldehyde. https://lnkd.in/gq4wqT7F #PVPP #UNILONG

safe food grade greases also in Pharma applications

Did you miss the webinar "Fast and efficient authenticity screening of fruit and vegetable juices – insight into the work of SGF International"? Watch the recording here: https://lnkd.in/d_SQqHpY In the webinar, Markus Jungen (SGF International e. V.) and Léa Heintz (Bruker) provide a brief introduction to how the results of NMR Juice-Profiling in combination with other analytical methods allow for a comprehensive professional evaluation. #NMR #Juice #JuiceAnalysis

How to Process, Package, and Export Fruit Juices https://lnkd.in/eSGByxED

On Oct 9, at 2 PM CEST, don't miss the free webinar "Fast and efficient authenticity screening of fruit and vegetable juices – insight into the work of SGF International" with Markus Jungen (SGF International e. V.) and Léa Heintz (Bruker). Learn more & register: https://lnkd.in/dfNBf3n5 In the webinar, the speakers will provide a brief introduction to how the results of NMR Juice-Profiling in combination with other analytical methods allow for a comprehensive professional evaluation. #NMR #Juice #JuiceAnalysis

To sustain a clean and fresh oral aroma, follow these five (#5)measures. #oraltips

𝗖𝗛𝗘𝗠𝗜𝗧𝗛𝗨𝗥𝗦𝗗𝗔𝗬: 𝗛𝗔𝗥𝗗 𝗪𝗔𝗧𝗘𝗥 Hard water's mineral content (high in magnesium and calcium ions) can enhance the efficiency of the mashing process, improving enzyme activity and promoting better extraction of fermentable sugars. Hard water also aids in hop utilization, leading to more pronounced bitterness and hop character. However, its high mineral content can impact the flavor and clarity of the final beer, potentially introducing off-flavors or a harsh taste if not managed properly. Brewers often adjust water profiles or blend with soft water to achieve the desired taste balance and quality in the final product. Learn more about water chemistry on our blog at the link below! https://lnkd.in/gimpHEmv #fermlyknow #knwoyourcraft #knowyourbeer #craftbeer #craftbeerscience #brewingchemistry #chemithursday #waterchemistry #waterscience

Tea is born through green chemistry. However Tea chemistry is complex. Tea leaves contain thousands of chemical compounds. When Tea leaves are processed, the chemical.compounds within them break down, form complexes with one another and form new compounds. When steeping tea leaves, our senses are tingled by the thousands of volatile compounds ( collectively known as the ("aroma complex") rising from the tea liquor. Because of this,tea is known as the master of chemical diversity. First stage of Tea manufacturing is withering. Asparagine was formed during withering. The amino acids play an important role in the development of Tea aroma during the processing of Black Tea. Volatile Carbonyl compounds formed from the amino acids during processing. Glycine ➡️ Formaldehyde Alanine ➡️ Acetaldehyde Theaflavins are orange/ red substances that contribute significantly to the astringency, briskness, brightness and to some extent the color of Tea beverage. Thearubigins are red- brown in color and contribute to the color, strength and mouth feel of the liquors. However much of Tea chemistry from field to cup is yet unknown. #Tealovers #Groupteaelite #TeaPlanters #Foodandbeverage

Tea is born through green chemistry. However Tea chemistry is complex. Tea leaves contain thousands of chemical compounds. When Tea leaves are processed, the chemical.compounds within them break down, form complexes with one another and form new compounds. When steeping tea leaves, our senses are tingled by the thousands of volatile compounds ( collectively known as the ("aroma complex") rising from the tea liquor. Because of this,tea is known as the master of chemical diversity. First stage of Tea manufacturing is withering. Asparagine was formed during withering. The amino acids play an important role in the development of Tea aroma during the processing of Black Tea. Volatile Carbonyl compounds formed from the amino acids during processing. Glycine ➡️ Formaldehyde Alanine ➡️ Acetaldehyde Theaflavins are orange/ red substances that contribute significantly to the astringency, briskness, brightness and to some extent the color of Tea beverage. Thearubigins are red- brown in color and contribute to the color, strength and mouth feel of the liquors. However much of Tea chemistry from field to cup is yet unknown. #Tealovers #Groupteaelite #TeaPlanters #Foodandbeverage