A generally accepted notion says that it takes 5lbs of fresh garlic to replace 1lb of dehydrated garlic. The Garlic Company has found this is not the case, however, in an independent sensory evaluation of fresh and dehydrated garlic.
Chocolate confectionery is quickly becoming a category similar to wine, where the different variants and subtleties in flavor and texture are discussed at great lengths among epicurean circles in order to establish the category as more gourmet.
Manufacturers throughout the world have been extremely progressive in developing new yogurt formats, flavors and benefits that appeal to today’s consumers.
The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation.
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