Years ago, while I was leading the ready-meal development team at Lotte Central Research Institute in Seoul, we made an unusual hire. Not a young PhD. Not a global consulting firm. A retired engineer from Toyo Seikan, Japan’s leading can and packaging manufacturer. He flew in and worked with us five days a month. Within […]
5. Major Sugar Alcohol (Polyol) Ingredients and Manufacturing Processes 5-1. General Properties of Sugar Alcohols (Polyols) Sugar alcohols (polyols) are produced by the catalytic hydrogenation of sugars or their derivatives, reducing the aldehyde or ketone group to a hydroxyl group. Despite the term ‘alcohol’ in their name, they bear no relation to ethanol. As a […]
1. Why Sugars and Sugar Alcohols Matter in Food Formulation In food product development, sugars and sugar alcohols are far more than just sweetening agents. They govern a product’s onset and finish of sweetness, body, viscosity, moisture retention, textural stability, freeze-thaw stability, browning behavior, and shelf life. Consequently, the formulation question should begin not with […]
1. Definition of Single Strength Reference Brix Single strength reference Brix refers to the soluble solids reference value of a concentrated juice when it is reconstituted with water back to its original straight juice state. In practice, this value is used to calculate the straight juice equivalent (SJE) of concentrated juice, and the result is […]
Category Content Summary NH₂-N (amino nitrogen) is a nitrogen-based quality indicator used in fruit juice products—particularly citrus juices—to assess raw fruit maturity, flavor development, and blending consistency. Key Interpretation A higher value does not automatically indicate better quality. NH₂-N must be evaluated alongside variety, origin, harvest timing, concentrate/reconstitute status, thermal history, and storage conditions, as […]
Purpose A practice-oriented reference covering the properties, selection criteria, and formulation design principles for the sweeteners and acidulants most commonly used in beverage development. Key Ingredients Sweeteners: fructose-based sweeteners (crystalline fructose, HFCS F-42/F-55). Acidulants: citric acid, malic acid, succinic acid, and their conversion factor data. Editorial Note Content has been reorganized from source training materials […]
1. Overview This technical reference manual provides a comprehensive description of the historical background, legal definitions, manufacturing processes, and raw material specifications of diluted-type soju (Heuiseok-sik Soju) — the category that defines the Korean spirits market. Diluted-type soju is produced by blending food-grade ethanol (food-grade spirit) with purified water to achieve a target alcohol content, […]
Figure 1. Conceptual overview of Gas Volume 1. Why Gas Volume Matters Gas Volume is a core quality parameter directly linked to the refreshing sensation, mouthfeel stimulation, foam behavior, internal package pressure, and quality retention during storage of a carbonated beverage. When Gas Volume is too low in the finished product, the beverage tastes flat […]
Figure 1. Conceptual relationship between Acidity, TA, and pH 1. Why Acidity and TA Are Always Read Together When evaluating the quality of food and beverage products, Bx, pH, acidity, and TA are the most fundamental and interconnected parameters. Among these, pH reflects the current acid intensity of the solution, TA represents the volume of […]
Figure 1. Conceptual overview of Bx 1. Definition and Significance of Bx Bx (°Bx, degrees Brix) originated as a measure of how many grams of sucrose are dissolved per 100 g of solution. By this definition, 1 °Bx corresponds to a solution containing 1 g of sucrose in 100 g of total solution. In practice, […]
