Donald Pszczola

Donald E. Pszczola

Imagine a large toolbox, the kind that you might find in a basement workshop. You unfasten the lock and slowly open the hinged lid. Instead of the usual contents—nails, screws, screwdrivers, pliers, hammer—you find for your use an assortment of ingredients ranging from enzymes to phosphates and from silicas to fatty acids, along with a few other interesting surprises tossed in.

Food technologists have a variety of

After rummaging through the box, you recognize some of the items as processing aids—substances added for their technica…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola