food-science
3 articles tagged food-science
Scientific Parameter
• 9 min read
What Gelatin Bloom Strength Really Measures
The science behind the bloom number — how the gelometer test works, why firmness tracks concentration times bloom, and what heat, acid, and fresh fruit do to a gel.
bloom strengthgelatingel strength
Scientific Parameter
• 12 min read
Temperature & Shelf Life: The Arrhenius Equation in Confectionery
How temperature accelerates confectionery aging through the Arrhenius equation and Q10 model. Learn why storing chocolate at 25°C instead of 18°C can halve your product's shelf life, with the mathematics to prove it.
temperaturearrheniusq10
Scientific Parameter
• 7 min read
Why Confectionery Spoils: 4 Aging Mechanisms and How to Manage Them
Every confectionery product starts degrading the moment it's made. The four aging mechanisms behind shelf life, and which formulation levers actually control them.
agingshelf-lifequality-degradation