Fat in cooking oil is made up of three fatty acid groups and a single glycerol derivative.Fatty acids are characterized into saturated and unsaturated fatty acids by their chemical structure. Unsaturated fatty acids help to lower the "bad" cholesterol (low-density lipoprotein (LDL) cholesterol)...

Salt is the chemical compound of sodium and chlorine. Potassium, or artificial salt, replaces sodium in "Low-salt soy sauce" and "low-sodium salt" . Chicken powder is manufactured from a wide range of Ingredients including salt, flavour enhancers and chicken flesh, among which over half...

Scientists have recently identified the fifth taste known as "umami" (savory). Taste buds can detect "umami" evoked by Glutamatic Acids (or Glutamate). Glutamic Acid is naturally found in many food. Artificial Glutamic Acid constitutes the active ingredient to flavour enhancers. Glutamic...

The Origin of Flavour Tongue, nose or both? Our taste buds can only detect the four basic tastes of sweet, sour, bitter and salty. If you close your eyes and hold your breath, a piece of chocolate will simply be something sweet or bitter. Smell is an important determinant of flavour....

Cooking oil, such as corn oil and margarine, is the major dietary source of fats. One of the principles for healthy eating is to reduce the amount of fat intake and to keep a low-fat diet. Yet eating a low-fat diet does not necessarily mean zero fat intake because fats are essential...