Invert Sugar in Food Products
Invert sugar is a mixture of fructose and glucose monosaccharides obtained from hydrolyzing sucrose. Invert sugar syrups are used extensively in the food industry.
Varad Bende
Varad Bende is a trained food technologist with 3+ years of experience.
He received a Masters of Technology in Food Biotechnology from the Institute of Chemical Technology, Mumbai, India. He also earned a Bachelor’s Degree in Biotechnology Engineering, and was the university topper in both graduate and postgraduate courses.
After his studies, Varad worked as a product development executive in the R&D division of ITC Ltd., one of the biggest FMCG conglomerates in India.
Varad now works at Knowde as the Technical Lead for Food, Pharma & Nutrition and regularly contributes to Knowde Periodical.
He is a born foodie and Knowde’s in-house expert on food ingredients. He is proficient in food product development, sensory evaluation and process development. Additionally, Varad is a food & nutrition enthusiast and has completed an online CPD Diploma in Nutrition & Dietetics.
Recent Articles
Sodium Caseinate in Food & Nutrition
Sodium caseinate is a sodium salt derived from casein protein. It’s commonly used to improve the texture, taste, and nutritional profile of food products.
Bovine Gelatin in Food & Beverage Products
Bovine gelatin serves as a stabilizer, thickener, and texturizer in food products. It has a variety of health benefits in addition to its functional properties.
Niacinamide in Food & Nutrition Products
Niacinamide is a form of vitamin B3 commonly used as a nutrition supplement. Its properties make it helpful in treating nutrient deficiencies and health conditions.
Succinic Acid in Food & Beverage Products
Succinic acid serves several purposes in food and beverage products, acting as an acidulant, flavoring agent and enhancer, preservative, and pH control agent.
Sodium Acetate in Food & Beverage Products
Sodium acetate is a food additive that eliminates unwanted changes in the taste, color, and texture of food products, stabilizing the food against loss of quality.
