❤Potato Chips ❤

http://youtu.be/ho-Az4mhaXY

Feel like wanna eat potato chips when watching this video \(^o^)/~

Cheese Making:

http://youtu.be/RIfRnjf1CCM

This is cheese making process.

Processing of Honey:

http://youtu.be/n44o5cs2jac

How was honey made? Let's take a look :)

Banned McDonalds

http://youtu.be/j-ljW5YEdao

Woow!!! What preservative that was added inside..So call "powerful" preservative keep the food unspoiled even after 8 weeks..We should banned McDonalds???

Pork + Coca-cola = Worm???

http://youtu.be/_iAOGjfUlMQ

Oh my god!!! It is unbelievable..Well, I will try it out o(╯□╰)o

Food Flavourings :
The flavour of food results from the stimulation of the chemical senses of taste and smell by specific food molecules. Taste reception is carried out in specialized cells located in the taste bud . The four basic taste sensations which are sweet, salty, bitter, and sour are detected in separate regions of the tongue because the taste cells in each region are specific for certain flavour molecules.

Flavourings are used in a wide range of food products. A flavour additive is a single chemical or blend of chemicals of natural or synthetic origin that provides all or part of the flavour impact of a particular food. These chemicals are added in order to replace flavour lost in processing and to develop new products. Flavourings are used in food products at very low concentrations. They are normally made from a mixture of substances which provide a flavouring of suitable strength that can be stored and then used in the food production process. Flavourings are divided into three categoties such as natural flavouring, nature-identical flavouring and artificial flavouring.


Natural Flavourings
Derived or extracted from plants, spices, herbs, animals, or microbial fermentations by physical, microbiological or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artificial flavoring substances.

• Natural citral is extracted from lemon grass.
  
• Natural benzaldehyde is extracted from bitter almonds.

Nature-Identical Flavourings
Chemically identical to natural flavourings naturally present in products intended for human consumption but are prepared or extracted using chemical methods. They are identical to the molecules found in nature and the body cannot distinguish between them. They cannot contain any artificial flavouring substances.

• Ethyl acetate (identical in nature to many fruits)
• Decanal (nature identical to orange)
• Vanillin may be obtained from vanilla pods but the flavour is now produced chemically from a plant material called lignin.

Artificial Flavourings
Mixtures of synthetic compounds which are not chemically identical to natural flavourings. They are often used in food products because of the high cost, lack of availability, or insufficient potency of natural flavourings.

• Ethyl vanillin (vanilla flavour)
  
• Ethyl maltol (sugar, cotton candy flavour)

Flavour Enhancers :

Flavour enhancers are compounds that are added to a food in order to supplement or enhance its own natural flavour to make them taste more 'savoury'. The concept of flavour enhancement originated in Asia, where cooks added seaweed to soup stocks in order to provide a richer flavour to certain foods. The flavour-enhancing component of seaweed was identified as the amino acid L-glutamate and monosodium glutamate (MSG) become the first flavour enhancer to be used commercially.

• Monosodium glutamate (MSG) is a salt of sodium with glutamid acid which is one of the building blocks that make up animal and vegetable proteins. When dissolved in water or saliva, it rapidly dissociates into free sodium and glutamate. Glutamic acid is one of the twenty amino acid that make up human proteins. It is critical for proper cell function but not considered an essential nutrient because the body can manufacture it from simpler compounds. MSG is found naturally in seaweed and fermented soy products and especially yeast extract. It occurs in virtually all protein containing foods including meats, fish, vegetables and dairy products. Various cheeses, tomatoes, peas and mushrooms are among the foods richest in glutamate. It is used commercially in much greater concentrations, adding extra flavour to snack foods, frozen dinners, and instant meals such as the seasoning mixtures for instant noodles.

Food Colorings :
A food coloring is any dye, pigment or substance that can impart colour when added or applied to a food, drink, drug or cosmetic to preserve the colour loss due to extremely exposure to environment, to correct natural variations in colour, to enhance colour that occur naturally, to provide a colourful identity to foods and to protect flavours and vitamins that may be affected by sunlight during storage. Food coloring is divided into two major categories such as natural food dyes and artificial colourings.


Natural Food Dyes

Artificial Colorings