FS Our Story : Shaketeaholic is a Philippine homegrown concept founded and managed by its owners. It all started year 2013 when the owner wished to introduce a milk tea drink in Mabalacat City ‚ along with Filipino style ambiance. The name SHAKETEAHOLIC is derived from the drink to represent us that we specialize in producing milk tea shake served with the best bubbles (pearls) and toppings. Many people especially students and workers would look forward for buying a cup of refreshing drink after
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FOOD INDUSTRY FOOD INDUSTRY NUPUR TEWARI 39117 ARPITA SINGH 39116 INTRODUCTION India s Food Processing industry ranked 5th in terms of production‚ consumption‚ export & expected growth. It is the largest producer of milk‚ pulses‚ sugarcane and tea in the world and big producer of wheat‚ rice‚ f & v. The Indian food industry is estimated to be worth over US$ 200 billion and is expected to grow to US$ 310 billion by 2015. Continued.. The Indian food processing industry is estimated
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Wan Ching Man 5C(21) Effects of temperature on the activity of lipase Aim: To investigate the effects of temperature on the activity of lipase enzyme on milk which contain fats or lipids. Introduction: Enzyme is a kind of biological catalyst that made up of protein. It can speed up the metabolic reactions on various kinds of substances. Like lipase can break down lipid into glycerol or fatty acids in milk. Since enzyme is made up of protein which easily affected by varies temperature. This
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Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods‚ e.g.‚ production of various types of syrups from starch or sucrose (a- and β- amylases‚ glucamylase‚ pullulanase‚ invertase‚ and glucose isomerase)‚ meat/protein processing using proteases‚ removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase‚ use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained
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8.3 phenolphthalein will go colourless. Here‚ an alkaline solution of milk‚ lipase and phenolphthalein will change from pink to colourless as the fat in milk is broken down to form fatty acids (and glycerol) thus reducing the pH to below 8.3. The time taken for this reaction to occur is affected by temperature. AIM To investigate the effects of increasing temperature on the activity of enzyme Lipase. Materials * Milk‚ full-fat or semi-skimmed‚ 5 cm3 per student per temperature assessed
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its digestion are amino acids. The next main enzyme is carbohydrase‚ which is in saliva‚ the pancreas and the small intestine. The product of digestion is glucose. The last enzyme is lipase. It is found in the pancreas and the small intestine‚ it works on fats and produces fatty acids and glycerol. Lipase works best at a pH of
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AN INVESTIGATION TO FIND THE EFFECT OF BILE SALTS OF ON THE DIGESTION OF LIPIDS I have investigated that if there is an effect of bile salts on the digestion of lipids in the milk. When lipids are broken down in to fatty acids and glycerol (see below)‚ the acid lowers the pH of the mixture. To help me determine and measure the digestion of lipids‚ a pH indicator phenolphthalein has been used to measure the pH of the mixtures. The pH indicator will change the colour from pink to either white (if
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dairy industry involve: Rennet‚ Proteases‚ Lactase‚ Catalase‚ and Lipases. Milk contains proteins‚ especially caseins which maintain its liquid form. Proteases are enzymes that are added to milk during the process of cheese production‚ to hydrolize caseins‚ like kappa caseins‚ which stabilizes micelle formation and thus preventing milk coagulation. On the other hand‚ rennet and rennin are general terms for enzymes used to coagulate milk. The Chymosin enzyme which can be obtained from animal‚ microbial
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The digestion of milk fats by pancreatic lipase and the digestion of proteins by pepsin and trypsin By Jenny Lam Abstract The purpose of this project was to determine how pancreatic lipase and bile salts digest fats to fatty acids and glycerol and how pepsin and tryspin digest to polypeptides. Litmus solution (pH indicator) was used for the fats to indicate the occurrence of the digestion of fats in experiment A. Egg whites was used as the substrate for the enzymes in experiment B.
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Large scale Enzyme applications 1. Detergents Bacterial proteinases are still the most important detergent enzymes. Lipases decompose fats into more water-soluble compounds. Amylases are used in detergents to remove starch based stains. 2. Starch hydrolysis and fructose production The use of starch degrading enzymes was the first large scale application of microbial enzymes in food industry. Mainly two enzymes carry out conversion of starch to glucose: alpha-amylase and fungal enzymes
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