FOOD TECH BLOG 2020.

What Is The Difference Between A ' Hazard' & 'Risk'. The word 'Hazard' & 'Risk' both are used often to describe danger in workplace. Hazard: A hazard is something that can cause harm to health & environment. ex: physical, chemical & biological. Risk: A risk is the chance, high or low that any hazard will actually cause somebody harm.

 Vitamin H: Biotin Benefits, Sources, Dosage, Deficiency & Precaution. Vitamin H is also called as a Biotin, it is one of the B complex vitamin. Vitamin H is water soluble vitamin that's  body does not store it, so daily intake is necessary. Vitamin H is a coenzyme for five carboxylase enzyme which are involved in the digestion of carbohydrates, synthesis of gluconeogenesis & synthesis of fatty acids. Human body needs vitamin H to metabolize carbohydrates, fats & amino acids the building block of protein. Vitamin H in foods usually binds to proteins. Vitamin H is one of the lesser known vitamin that play role in maintaining a healthy & balanced diet. Vitamin H can not be synthesizes by human body cells but it can be produced by the help of bacteria & it can be present in various foods. Biotin is a stable at room temperature & can not destroyed by cooking.  Biotin is also considered as a " Beauty Vitamin". Sufficient level of vitamin H has a positiv

 Bird Flu H5N1: Symptoms & Precaution 2021.

 Why FSSAI Has Changed The Logo For Non-Vegetarian Foods? Do you knw? Why FSSAI has changed the logo for non-vegetarian food products? To help the color-blindness people.  

FSSAI Has Changed The Logo For Non-Vegetarian Food 2021.  

FSSAI Reduces Trans Fat Levels In Food 2021. Trans Fat Trans fat is a form of unsaturated fat associated with a number of negative health impacts. Trans fat can also be found both the sources Natural & Artificial. Natural Trans Fat: Natural Trans Fat can also be found naturally in meat & dairy. Artificial Trans Fat: Artificial Trans Fat created during hydrogenation which converts the liquid vegetable oils into semi-solid form, partially hydrogenated oil. Trans Fat can increase LDL (Bad Cholesterol) levels while lowering HDL (Good Cholesterol) level. WHO ( world health organization) approximately 540,000 death each year can be attributed to intake of industrially produced trans fatty acids. High Trans Fat intake can increase the risk of death from any cause by 34% . Coronary heart disease death by 28% . Coronary heart disease by 21% . Eliminating trans fat is key to protect health & saving lives. In 2018, india made a public commitment to get rid of trans fatty acids from i

Flavor: Types of Flavors. Flavor :  Flavor is defined as it is a combination of both taste and smell.                                                    or  Flavor is a sensory impression of a food or substances, & determined by the chemical senses of taste and smell. Flavorant : Flvorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy etc.                                                  or Flavoranta are focus on altering the flavors or enhancing the flavors of natural foods products such as meats and vegetables, or creating flavor for food products that do not have the desired flavors, most of the flavorants are focused on scent and taste.                                                 or  Flavorants also defined as a anything that contributes flavor to foods. Flavors helps to improve the flavor of food. Play an important role in customer satisfaction. Flavor influence the further