Top Research Chef Explores the Technical Side of Several Hot Flavor Trends
date:Jul 26, 2018
o, can bring the flavor-boosting benefits of acid back into a formulation.

The amount of fat, as well as the source of fat, and its aromatic compounds should be taken into consideration for any product, as the majority of flavor is carried in the lipid component. Olive oil, avocado oil, nut oils, and even seed oils such as those from grapeseed and chia both infuse and diffuse complex flavor notes when used sparingly yet artfully.

Lastly, processing time and temperature will always play a role
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