Noodles are staple food in many Asian countries and account for more than 12% of global wheat production each year (Euromonitor, 2013). The world market size for noodle products had reached a total value of USD 2300 million in year 2013. Market players are aware of health concerns and some have initiated moves to provide healthier options (Euromonitor, 2013). Many functional ingredients have been […]

Ice cream is a complex combination of partially frozen foam of emulsion held together by emulsified fat. Ice cream is made by freezing and aerating pasteurised mix with agitation to incorporate air for a smooth and good consistency. Dairy fats are commonly used in the production of ice cream. They are primarily derived from milk, cream, butter and anhydrous milk fat. Milk fat […]

In culinary arts, the word fondant can refer to one or two types of sugar-based pastes used in preparing and decorating cakes, pastries and confectioneries. There are two types of fondant: 1) poured fondant, and 2) rolled fondant. Poured fondant is a sweet, creamy paste that can be used as a filling or icing for pastries. Rolled fondant is almost like very sweet […]

In general, it is well-known that vegetablebased waxes have many industrial applications and environmental benefits against petroleum-based wax. One of the many examples is in the production of candles. However, there are other areas where vegetablebased waxes can play a significant role. One of which is in the making of batik prints or designs. Batik printing is a process of decorating plain fabrics by […]

Lipstick base is a substance that is used to make lipsticks, balms or lip glosses. Lipsticks are intended to impart attractive colours, enhance the appearance of lips and hide unattractive features, such as very thick or very narrow lips. A lipstick is a combination of lipstick base and pigments. The major components of a lipstick base are oils and waxes. The addition of […]