Tag: Food

Not just your ordinary salt

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Almost half of the world’s industrial salt production is used industrially and in vast fields, resulting in an increasing and more competitive demand for it. There is an abundance of industrial salt around, but finding the right quality and grade in order to achieve optimal processes can be far more challenging despite its abundance. Industrial…

Oxalic Acid : Good or Bad?

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Leafy greens and other plant foods are very popular among health-conscious. Many of these foods contain an antinutrient called oxalate (oxalic acid). This article is about oxalate and its health effects. What is Oxalate? Oxalic acid is an organic compound found in many plants.These include vegetables, leafy greens, fruits, cocoa, nuts and seeds.In plants, it’s…

All about Vitamin-C !

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Ascorbic acid is a white or light yellow solid found in fruits and vegetables. It is an excellent antioxidant, that is, it inhibits oxidation in our body thereby preventing damage of our cells. Beta-carotene is converted to Vitamin-C, which is an essential to our body. Ascorbic acid can be found in citrus fruits, spinach, green…

Practical Use of Oxalic Acid

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OXALIC ACID  is found in cabbage, broccoli, Brussels sprouts, sorrel, parsley, and in the Virginia creeper. But in the highest concentrations (still only half a percent, but enough to make the leaves poisonous), it is found in rhubarb plants. It is 100% natural product that, however, is also often produced artificially in a laboratory. In…

All about Beta-Carotene

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Beta-carotene is one of the most important antioxidants required for our body. The name is derived from ‘Carrot’ as beta-carotene pigments were first found by crystallizing carrots. Beta-carotene has the ability to fight against the free radicals in our body and gets converted into Vitamin A in our body. When free radicals accumulate, they may…

Maltodextrin: A Tasteless Sugar

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Maltodextrin is a member under the big umbrella of sugar. It is a polysaccharide and is made of dextrose monomers. While maltodextrin can be synthesised artificially, it is usually derived from corn, rice, wheat and potato starch. To obtain maltodextrin from plants, the plant starch is cooked then digested by enzymes or acids. Afterwhich, it…

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