This week, I’m shifting gears and talking about vegfest. I ended up going for two days because of my friends’ different schedule. It was very interesting, a lot of suppliers, and a medical presentation on health by doctors. I enjoyed the cooking demonstration—one was about cooking for one, and another one on Asian cuisine.
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Ever wondered what causes the food you eat is thick? or soft? an ingredient called a thickening agent contributes to this, which affects the flow behavior (viscosity), mechanical solid property (texture), and mouthfeel. A thickening agent can either be polysaccharides (starches, vegetable gums, and pectin), or proteins. We find it in food from ice cream, flour, sauces, soups, gravies, salad dressings, and toppings.
Continue readingThe Science of Sweet Things (Mostly Chocolate)
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