Skyherb’s Post

Tea Burn: Natural weight loss support with metabolism boost and fat burning. Ingredients include L-theanine, green tea extract, L-carnitine, caffeine, coffee extract, and chromium. https://teaburn-the.org

Tea Burn: Ignite metabolism and burn fat naturally with our supplement. Featuring L-theanine, green tea extract, L-carnitine, caffeine, coffee extract, and chromium. https://teaburn-the.org

Roasting causes ‘the Maillard reaction’. The roasting of coffee beans triggers what’s known as the Maillard reaction. This is a fascinating chemical process that brings out the rich flavours and aromas we know and love in coffee. During the Maillard reaction, the coffee beans undergo a series of chemical transformations, with the heat from roasting causing amino acids and sugars to react and form new compounds. These newly formed compounds are where we get the distinctive flavours and aromas associated with coffee, such as caramel or chocolate notes, or a fruity or well balanced finish. #morethanacup #ESG #qualityfirst

Love your coffee for its buzz or its flavors? It's all about the chemistry that shapes your cup! Coffee isn't just a must-have for millions every day: it's also a goldmine for science, especially when you dive into what it's made of. Caffeine and chlorogenic acids (CGAs) really pop out because they do so much for our health and taste, and they've got some pretty cool chemical structures too. Caffeine: the energizer Caffeine (C₈H₁₀N₄O₂) is a stimulant belonging to the xanthine class of alkaloids. It is the most recognized psychoactive component in coffee, responsible for its energizing effects by blocking adenosine receptors in the brain. This blockade leads to increased neuronal firing and the release of neurotransmitters like dopamine and norepinephrine, which enhance alertness and mood. Caffeine's chemical structure is stable during coffee processing, meaning its concentration largely remains unchanged from bean to cup, although roasting can cause minor degradation. Chlorogenic acids: antioxidants and more Chlorogenic acids are a family of esters formed between quinic acid and certain trans-cinnamic acids like caffeic acid. The most common type of CGA in coffee is the 5-O-caffeoylquinic acid  CGAs account for a significant portion of coffee's antioxidant properties. They influence the flavor profile of coffee by contributing to bitterness and astringency. CGAs have also attracted attention for their potential health benefits, including lowering blood pressure and modulating glucose metabolism. The content of CGAs in coffee beans can vary significantly with processing methods: - Wet (washed) processing: tends to reduce CGA content due to leaching into water. - Dry processing: tends to preserve CGAs better as the beans are dried within the fruit, which protects the compounds from degradation. I hope getting to know the chemistry of coffee better will make us appreciate our brew even more! #coffee #coffeechemistry #caffeinelovers #coffeescience #coffeebreak #chemistryfun #coffeecommunity #caffeine #chlorogenicacid #morningbrew

Sugar Down Fiber Up MetaSweet® Oligofructose, is a transparent and fully clear fructooligosaccharides (FOS) syrup, meticulously developed for superior flavour and texture. Unlike other products in the market, it boasts a varying range of prebiotic fibre concentrations from 55% to 95% to cater to the diverse requirements of our customers. Move over sugar, welcome fiber – the optimal sugar substitute. Offering at least 30% of the sweetness of traditional sucrose, its perks extend beyond just the health advantages of fiber. MetaSweet® Oligofructose‘s subtly sweet flavor and sugar-mimicking characteristics position it as an outstanding natural sugar replacement. Additionally, it paves the way for caloric reduction and an increased fiber content. Its gentle, natural sweetness often partners with high-intensity sweeteners to achieve a harmonious, sugar-like taste profile, completely devoid of any unpleasant aftertaste. Read More: https://lnkd.in/gt2EZED3

Processing the leaf In tea manufacture, the leaf goes through some or all of the stages of withering, rolling, fermentation, and drying. The process has a twofold purpose: (1) to dry the leaf and (2) to allow the chemical constituents of the leaf to produce the quality peculiar to each type of tea. The best-known constituent of tea is caffeine, which gives the beverage its stimulating character but contributes only a little to colour, flavour, and aroma. About 4 percent of the solids in fresh leaf is caffeine, and one teacup of the beverage contains 60 to 90 milligrams of caffeine. The most important chemicals in tea are the tannins, or polyphenols, which are colourless, bitter-tasting substances that give the drink its astringency. When acted upon by an enzyme called polyphenol oxidase, polyphenols acquire a reddish colour and form the flavouring compounds of the beverage. Certain volatile oils contribute to the aroma of tea, and also contributing to beverage quality are various sugars and amino acids. Only black tea goes through all stages of the manufacturing process. Green tea and oolong acquire their qualities through variations in the crucial fermentation stage. #alpaci #tea #blacktea #alpacitea

I was asked yesterday why we’re using such 'bitter' chocolate at 85% cacao. This was my response. 85% cacao isn’t just a number on a label, it’s a choice that aligns with everything we stand for. Sure, it’s more intense than milk chocolate, but this is where the true benefits of cacao shine through. At this level, chocolate is rich in antioxidants, minerals, and a delightful depth of flavor that hasn’t been masked by added processed sugars or fillers. We're not here to create "just another chocolate bar". We're here to create something that’s both indulgent and functional by harnessing the power of superfoods like cacao and mushrooms. These ingredients have been used as powerful medicine for thousands of years, so we're not entirely reinventing the wheel. We’re just shining a light and making sure these potent ingredients are respected. So yes, it’s bold. It’s complex. It's what nature intended, and that’s exactly the point. #fungiblechocolates #cacao #superfoods #functionalchocolate #darkchocolate #cpg #healthychocolate #mushrooms

Cutting onions 🧅 releases enzymes called #alliinases, which break down the amino acid sulfoxide into sulfenic acid, responsible for the pungent flavor and aroma. The more you cut an onion, the more these enzymes are released, leading to a stronger flavor. Additionally, the cell damage caused by cutting exposes more of the onion's surface area to oxygen, which enhances the breakdown of the sulfoxide and intensifies the flavor. The shape and size of the cut can also impact the flavor intensity. Finely chopped onions have a greater surface area exposed to oxygen, resulting in a stronger flavor, while larger cuts or slices may have a milder taste. So, the variation in cut shape and size may indeed alter the intensity of the flavor presented to the taste buds, making each cut potentially taste different! #copied #Qualitative_properties #Food_quality

𝙱𝙴𝙰𝚁'𝚂 𝙱𝚁𝙴𝙴𝙲𝙷𝙴𝚂 When exploring how to merge "healthy" ingredients in a drink, we came across carob sugar, ideal for diabetic patients. It is fat-free, high in fibre and antioxidants, and has no caffeine. The concept was to develop a highball highlighting the mineral/grassy aromas from Tequila and aloe, adding some complexity using Kamm & Sons. Grape juice was not considered a proper ingredient for a cocktail, but it was great to see the people's reactions and how it gave sweetness and acidity simultaneously. We have been playing with temperature for a while for the garnish to crystallise the natural fructose and achieve a proper "crisp". Tequila Ocho